Monkey Bread

Elena Butuc

For today I've chosen an interesting recipe called Monkey Bread - a sweet bread, very popular in the USA, also known as African Coffee Cake, Golden Crown, Pinch-me Cake and Bubbleloaf.

It consists of pieces of caramelized sweet bread with cinnamon and butter which are pulled apart with the hands - a possible explanation for the name, Monkey Bread :)

It's super tasty, so you will eat it quickly and it's dangerous because you just can't stop eating - you must have a big cup of tea or coffee next to it.

If you don't have a ring pan, use a classic loaf tin or a round cake pan - if the pan is bigger, you might need to double the amounts. I used a crown shaped silicone cake mold.

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Ingredients

Metric US

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Milk

200 ml

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Active dry yeast

1 tbsp

or 15g fresh yeast

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Butter

70 g

melted - 2 tbsp for the dough, the rest for decor

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Sugar

2.5 tbsp

+ 1 cup for decor

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Vanilla Extract

1 tsp

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White flour

350 g

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Salt

1 tsp

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Cinnamon powder

2 tbsp

Step by step

Mix yeast with warm milk and let for 10 minutes.

Add 2 tbsp melted butter, 2.5 tbsp sugar and vanilla extract, mix with a spoon.

At the end, incorporate flour and salt and start kneading.

Move the dough onto the table and knead for 1-2 minutes, to make it uniform.

Return dough to the bowl, cover with a kitchen towel and let rise until it doubles the size.

This is what mine looked like.

Then cut in pieces the size of a small wallnut - I recommend cutting them as small as possible, as they will rise anyway and get bigger.

I've prepared 50g melted butter in a plate.

In another plate, I mixed 1 cup sugar with cinnamon.

I dipped each piece of dough in butter and then dropped them in the sugar mixture.

I arranged the pieces in the silicone cake pan, there is no need for greasing, not even the simple tin pan.

After arranging them, let rise until they double in size, about 40-60 minutes.

Notice the difference, see how they have risen and now the pan is almost full.

Bake for about 40 minutes in the preheated oven to 180 degrees C.

Be careful, as it can burn easily, mine got a bit of tan on top :)

Let in the pan 10-15 minutes, then lift out onto a plate.

I even let it for 1 hour or so, I had to go somewhere - but because it was a silicone pan, I could easily take it out. This might be more difficult with a regular tin pan because of the caramel which would make the bread get stuck.