Monkey bread

Ingredients

The dough

300 grams (10.6 ounces) flour
20 grams (0.7 ounces) sugar
3 grams (0.1 ounces) salt
1 large egg
130 grams (4.6 ounces) warm milk
4 grams (0.1 ounces) instant yeast
40 grams (1.4 ounces) butter

Topping

70 grams (2.5 ounces) butter
60 grams (2.1 ounces) sugar
3 grams (0.1 ounces) cinnamon

Equipment

Mixing Bowls:
Make sure you have a set of mixing bowls in various sizes. It's always handy to have a few options when working with different ingredients.
Measuring Cups and Spoons:
Accurate measurements are key, so invest in good quality measuring cups and spoons.
Rolling Pin:
A sturdy rolling pin is essential for kneading and shaping your dough.
Baking Tin (16*8.5cm):
The specified size ensures your pastry rises perfectly. If you don’t have this exact size, make sure to adjust your baking time accordingly.
Kitchen Scale:
A digital scale ensures precision, which is crucial for getting the best texture in your dough.

Instructions

Step 1

1. Prepare a baking tin that measures 16 x 8.5 cm (6.30 x 3.30 inches).

Step 2

2. In a large mixing bowl, combine the flour, salt, and sugar.

Step 3

3. Add the egg to the dry ingredients.

Step 4

4. In a separate bowl, dilute the yeast in the warm milk and then add it to the dry mix. Start kneading the dough.

Step 5

Make sure the milk is warm, not hot, as hot milk will kill the yeast.

Step 6

5. Once the dough is starting to come together, add the cold butter and continue to knead until the dough is elastic and no longer sticks to your hands.

Step 7

Knead the dough for about 10 minutes to achieve the desired elasticity.

Step 8

6. Allow the dough to rise at room temperature for about an hour, or until it has doubled in size.

Step 9

Cover the bowl with a damp cloth or plastic wrap to prevent the dough from drying out.

Step 10

7. Punch down the dough and knead it briefly to remove any air bubbles. Shape the dough into 20-gram (0.70 ounces) balls.

Step 11

If you find the dough too sticky, lightly flour your hands before shaping the balls.

Step 12

8. Melt the butter and mix it with the sugar and cinnamon to make the topping.

Step 13

Use soft butter rather than fully melted butter for a thicker consistency.

Step 14

9. Grease each dough ball with the topping mixture and place them in the prepared baking tin, layering them on top of each other.

Step 15

10. Let the bread rise at room temperature for another hour.

Step 16

Again, cover the baking tin to prevent the dough from drying out.

Step 17

11. Preheat the oven to 356°F (180°C). Bake the bread for about 30 minutes, or until it turns golden brown.

Step 18

Check for doneness by gently tapping the top; if it sounds hollow, the bread is done.

Servings

Imagine pulling this delightful pastry out of the oven, its golden crust radiating warmth and inviting everyone over. 🌟 Serve each fluffy, cinnamon-kissed ball on a beautiful platter and watch them disappear in minutes! For an added touch of decadence, pair it with a scoop of creamy vanilla ice cream or a dollop of whipped cream. If you're gearing up for a cozy brunch, consider styling it on a rustic wooden board, surrounded by fresh fruits 🍓 and a pot of hot coffee or tea. Each bite will be a perfect combination of warmth, sweetness, and spice. Want to take it up a notch? Drizzle some chocolate ganache or caramel sauce over the top for that extra indulgence. 🍫 And remember, this pastry is not just for breakfast; it can be an extravagant dessert or a mid-day treat to bring joy to any moment!

Variations

Looking for a gluten-free version? Simply substitute the flour with a gluten-free baking blend 🌾 and ensure your yeast is certified gluten-free. The magic of the recipe will still shine through without any gluten. Want to make it vegan? Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, let sit for 5 minutes) 🥄 and use plant-based milk such as almond or soy. Swap the butter with coconut oil or a vegan-friendly butter substitute. You can still enjoy all the flavors without any animal products. 🌱

Faq

I’m a beginner. How do I know if the dough is kneaded enough?
The dough should be smooth, elastic, and not sticky to the touch. If you gently press it, it should bounce back slightly.
Do I need to have instant yeast, or can I use active dry yeast?
You can use active dry yeast, but you'll need to activate it in warm liquid (milk in this case) before adding it to the dry ingredients.
My dough isn’t rising. What could be the issue?
Ensure that your yeast is fresh and the environment is warm enough for the dough to rise. A draft-free, slightly warm area is ideal.
How can I get a golden crust?
Brush the top with a little beaten egg (if not vegan) or a milk substitute before baking to get a beautiful golden hue.
Can I prepare the dough a day in advance?
Yes, you can. Let it rise for the first time, punch it down, and refrigerate overnight. Bring it back to room temperature before shaping and proceeding with the recipe.
What’s the best way to store leftovers?
Store any leftover pastry in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.