Sweet monkey bread
- Dust a bowl with flour and set it to one side.
- Put the room-temperature milk, sugar and 30 g soft butter into the blender jug, crumble in the yeast and, with the measuring beaker in place, warm everything for 5 minutes/speed setting 2/37 °C. Add the flour and ¼ teaspoon of salt and, with the measuring beaker in place, knead with the knead button/2 minutes.
- Transfer the dough to the floured bowl and shape it with your hands. Cover with a damp tea towel and leave to rise in a warm place for 1 hour. Rinse out the blender jug.
- Put the rest of the butter in chunks into the blender jug and, with the measuring beaker in place, melt for 3 minutes/speed setting 2/75 °C. Transfer to a bowl.
- Put the brown sugar and cinnamon into a bowl and mix together. Brush a Bundt pan with soft butter and sprinkle with 2 tablespoons of the sugar and cinnamon mixture.
- After the dough has risen, turn it out onto a floured worktop and cut it into 6 pieces using a dough scraper. Cut each piece into another 6 pieces in turn, so that you end up with 36 pieces of dough in total. Roll each of the pieces into a ball. Roll each ball first in the melted butter and then in the sugar and cinnamon mixture, and gradually layer them up in the Bundt tin.
- Cover the pan with a damp tea towel and leave the dough to rise in a warm place for another hour.
- Pre-heat the oven to 180 °C and bake the bread for 35 minutes until golden brown. When it is lukewarm, turn it out onto a wire grille.
- Do not cut the bread before eating it, but rather tear the balls apart.
Monkey bread is very popular as a tear-and-share bread, and is always made of yeast dough. This sweet version is closer to a cake, while savoury versions are often served at barbecues or party buffets, or as a snack.
Bon appétit with Monsieur Cuisine