This delightful pull apart bread is traditionally a ‘brunch’ dish, but it can be enjoyed any time of the day. It’s sticky, gooey and soft and will emit a mouth-watering smell when it’s baking.
Monkey Bread with Cream Cheese Icing
60 grams salted butter, room temperature (BUTS)
1 & 1/3 cup warm whole milk
1/4 cup sugar (SUGSP)
1 package of 11 gram Pakmaya instant yeast (YEASTP11)
3 & 1/4 cups all-purpose flour (FLOSC)
1 teaspoon salt (SALTI1)
Brown Sugar Coating
1 cup brown sugar (SUGB1)
2 teaspoons ground cinnamon (CINNQP)
120 grams salted butter, melted (BUTS)
Cream Cheese Icing
150 grams cream cheese, room temperature (PHIC)
1/2 cup icing sugar (SUGI1)
2 tablespoons milk,
1/2 teaspoon natural vanilla essence (ESSVANP500)
Simply combine all dough ingredients in your bread maker and leave it on its dough setting.
Alternatively, combine flour with salt and sugar in a bowl and make a well in the middle. Mix together yeast and water. Pour this into your flour and add the butter. Mix well and then turn out onto a floured surface and knead for 8 minutes.
Make a ball with your dough and place in an clean bowl. Cover with cling wrap and leave to rise in a warm spot until doubled in size. This should take about 30- 45 minutes.
While dough is proving mix together brown sugar and cinnamon in a bowl. Place melted butter in another bowl, so you are ready to start dunking!
Grease a large ring tin with butter and preheat oven to 180C.
When the dough has doubled in size, push or roll out into a rectangle and then cut into approximately 56 pieces (7 x 8).
Take each ball and roll quickly between your hands to even out the shape before coating with butter and then brown sugar.
Place in your ring tin, and then repeat with the rest of the balls layering the ring tin so it gets filled up evenly.
Once all of the balls are in inside the ring tin cover with cling wrap and leave to rise in a warm spot until almost doubled in size. This should take about 30 - 45 minutes.
Unwrap tin and bake until top is deep brown. This should take approximately 35 minutes, it may need another 5 to 10 after this depending on your oven.
While the monkey bread is cooking make the icing by beating all ingredients together. You may need to add a little more milk to get the right consistency.
When the monkey bread is cooked remove from the oven. Leave to cool for 10 minutes, then remove from the tin.
Pour over icing while still warm and enjoy immediately. This really is best eaten warm straight after it is made!
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|BUTS||Butter salted rolling meadow||$0.00|
|SUGSP||Sugar white a1 stand up pouch||$0.00|
|YEASTP11||Yeast instant dry pakmaya||$0.00|
|FLOSC||Flour standard champion||$0.00|
|CINNQP||Cinnamon quillings ground essente stand up pouch||$0.00|
|PHIC||Cream cheese philiadelphia||$0.00|
|ESSVANP500||Vanilla natural essence hansells||$0.00|