Skip navigation
  • Maintenance work

    Our website is currently undergoing maintenance. We will be back up and running shortly.

© NGV mbH, Photo: TLC Fotostudio
Hello, this is a CookingPilot recipe!
Save recipe in favourites.

Recipe of: © Monsieur Cuisine

Sweet monkey bread

MC connect
1 loaf
Medium
Ready in: 3:50 h
Preparation time: 60 min.
Created on: 30.01.2019

MAKES 1 LOAF (BUNDT TIN 24 CM Ø)

  • 1 cube of fresh yeast (42 g)
  • 300 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 65 g sugar
  • 190 g soft butter
  • 500 g plain flour (type 405)
  • ¼ tsp salt
  • 220 g brown sugar
  • 1 tsp cinnamon

PLUS:

  • flour for a bowl and the work surface
  • soft butter for the tin

Nutrients

Per loaf:

  • calorific value
    18648 kj / 4454 kcal
  • protein: 67 g
  • carbohydrates: 650 g
  • fat: 174 g
Instruction
Preparation time
60 min.
Ready in
3:50 h
  1. Dust a bowl with flour and set it to one side.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover the pan with a damp tea towel and leave the dough to rise in a warm place for another hour.
  8. 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.
  9. Do not cut the bread before eating it, but rather tear the balls apart.

 

INFO

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.

 

 

Finished!

Bon appétit with Monsieur Cuisine

Comments and ratings

Log in or register to rate and comment this recipe.

Find out about the other benefits of registering here.