Monkey Bread

 


A fun and deliciously sweet weekend treat.


For the dough (dry mix): 

3 cups flour

4 tbsp butter

1/2 tsp salt

3 tbsp brown sugar

1 large egg, beaten

Mix all the ingredients together well until the butter/oil is completely incorporated into the dough.


For the yeast (wet mix)

3 tsp yeast

3 tsp sugar

1.5 cups lukewarm milk

Dissolve the sugar in the milk and then stir in the yeast. Leave aside for 5 minutes in a warm dark place until frothy. Pour the wet mix into the dry mix and combine into a dough. Knead for 15 minutes and leave aside in a warm place in a bowl, covered with a damp cloth.

After 1 hour, deflate the dough gently with your palm.

Divide the dough into ping-pong sized balls.


For the coating:

5 tbsp butter, melted

1 tsp cinnamon

5 tsp brown sugar

Mix the ingredients well. 

Coat the dough balls in generously by rolling them around in the mixture.



Place the balls in a well-oiled non-stick baking pan. Cover with a damp cloth and leave to rise for a second time in a warm place for 45 minutes.

Sprinkle more sugar on top if desired and bake in a pre-heated oven at 180C for 30-40 minutes until the top is browned well.


If desired, drizzle frosting on top of the monkey bread while its still slightly warm.

For the vanilla frosting:

3/4 cup icing sugar/powdered sugar

2 tbsp butter

Milk, as needed

Combine into a slightly wet frosting and drizzle over the bread.




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