Monkey Bread Recipe
Category: Yeasted Breads
Servings: 12
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 450g |
| Whole milk | 240ml |
| Water | 50ml |
| Sugar | 15g |
| Whole egg | 1 |
| Egg yolk | 1 |
| Dry yeast | 4g |
| Fine salt | 3g |
| Brown sugar | 230g |
| Butter | 100g |
| Ground cinnamon | 20g |
| Orange marmalade | 100g |
| Powdered sugar | 150g |
| Whole milk (for glaze) | 100g |
Instructions
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Prepare the Dough:
Start by activating the yeast. In a small bowl, dissolve the dry yeast in lukewarm milk. If you’re using fresh yeast, replace the 4g of dry yeast with 12g of fresh yeast. In another bowl, mix the water with the salt, stirring to dissolve.
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Knead and Let Rise:
Attach the dough hook to your stand mixer and knead for about 8–10 minutes. If mixing by hand, knead on a floured surface until smooth. Once the dough is well-formed, transfer it to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for about 2 hours or until it doubles in size (the ideal temperature for rising is between 26-28°C). -
Prepare the Topping:
While the dough is rising, melt the butter in a small saucepan and then pour it into a small bowl. In another bowl, combine the brown sugar and ground cinnamon. Set both aside. -
Shape the Dough:
Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Tear off small portions of dough and roll them into balls about 2–3 cm in diameter. Use your fingers to create a small indentation in each ball, and then seal them by pinching the edges together, forming tight balls. -
Coat the Dough Balls:
Dip each ball first into the melted butter, making sure it’s well-coated. Then roll it in the cinnamon-sugar mixture, ensuring it’s completely covered. -
Assemble the Monkey Bread:
Grease and flour a deep, high-sided bundt pan. Arrange the sugar-coated dough balls in the pan, stacking them tightly, making sure to layer them evenly. Once all the balls are placed in the pan, cover the pan with a clean kitchen towel and let the dough rise for about an hour at room temperature. -
Bake:
Preheat the oven to 190°C (375°F) if using a conventional oven, or 170°C (340°F) for a fan-assisted oven. Bake the monkey bread for about 40 minutes or until golden brown and puffed up. If you’re unsure, insert a toothpick into the center of the bread—it should come out clean when fully cooked. -
Make the Glaze:
While the bread is baking, prepare the milk glaze. In a small saucepan, heat the whole milk over medium heat until it begins to simmer. Slowly add the sifted powdered sugar, stirring continuously to form a smooth, fluid glaze. Set it aside to cool slightly. -
Glaze the Monkey Bread:
When the monkey bread is baked and still warm, drizzle the milk glaze over the top. For a fun touch, you can use a piping bag with a small nozzle to create vertical lines of glaze, creating an elegant, drizzled effect. -
Serve and Enjoy:
Let the monkey bread cool slightly before serving. The fun part is pulling apart the sticky, cinnamon-sugar-covered dough balls with your hands! Serve it warm or at room temperature for the perfect treat, and enjoy the soft, buttery interior with a hint of orange marmalade and cinnamon.
Notes:
- If you prefer a more intense orange flavor, you can replace the orange marmalade with a mix of orange zest and fresh juice in the dough.
- This bread is best served fresh, but you can store any leftovers in an airtight container for up to 2 days. Reheat in the oven to restore its softness.
Enjoy your homemade Monkey Bread! Whether it’s for breakfast, dessert, or a fun afternoon snack, this soft, sweet bread is sure to be a crowd-pleaser.
