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Monkey bread

Monkey bread is an excellent treat for friendly gatherings, as everyone can pull off bite-sized pieces to indulge! Make sure to add a sprinkling of almonds for even better flavour.

MAKES 1 // COOKING TIME 2 hours 30 min, plus overnight

625 g flour
10 g yeast
1 tsp salt
500 g sugar
325 ml lukewarm milk
270 g butter
2 eggs
1 tbsp cinnamon
1 tsp vanilla essence
135 g icing sugar
3 tbsp cream or water

1. Mix flour, yeast and salt.
2. Mix 100g sugar, the milk, 80g melted butter and eggs. Add to the flour mix – if the dough is too dry, add a little bit more milk.
3. Tip out on to a floured surface and knead until smooth, about 10 minutes. Shape it into a ball, place in an oiled bowl and cover. Leave for at least 8 hours.
4. Grease a 23 cm Bundt pan.
5. Knock back the dough. Form into 40 equal-sized balls
6. Mix together 300g sugar and cinnamon. Tuck the balls into the Bundt pan, layering them. Roll in cinnamon sugar as you go.
7. Melt together the remaining butter, sugar and vanilla. Pour over the balls.
8. Prove for 30 minutes. Preheat oven to 180°C and bake for 45 minutes to 1 hour, until golden. Turn out on to a cooling rack.
9. Mix icing sugar and cream or water until the consistency of thick cream. Drizzle over the cooled loaf.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset //

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