Monkey Bread

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A tasty, fun and attractive break-apart-bread that is fairly easy to make, even if it is a little tricky and takes time.

2h 30min

6-8 portions

Ingredients

• 180 g + 2 tbsp butter
• 7.5 dl flour
• 2 tsp salt
• 2.5 dl milk
• 3 dl sugar
• 50 g fresh yeast
• 2 tsp cinnamon
• 1 ¼ dl light brown sugar

Instructions

1. Butter a bundt mould (see image).
2. Whisk flour and salt in a bowl. Set aside.
3. Meanwhile, heat 2 tbsp butter, all the milk and almost 1 dl water in a saucepan until warm (enough for yeast, not too hot. You should be able to put your finger in it).
4. Pour the contents of the saucepan into a bowl. Mix in ½ dl sugar and crumble in the yeast. Leave to stand for 10 minutes.
5. Whisk the flour and salt mixture into the yeast with a hooked whisk. Leave to warm and swell for an hour with cling film over the bowl.
6. Mix the remaining 2.5 dl sugar in a bowl or bag with cinnamon.
7. Melt the remaining 180 g of butter in a pan and whisk in the brown sugar.
8. Heat the oven to 180 C°. Roll out the dough on a lightly floured baking surface until it is about 2.5 cm thick. Cut into pieces the size of golf balls. Mix the pieces in the sugar/cinnamon mixture and place them in the bundt mould. If the sugar doesn't stick to the pieces, pour a little over each layer in the mould. Finally, pour over the butter mixture and bake in the centre of the oven for about 35 minutes.