Monkey Bread Masterclass
Sweet, squishy, doughy loveliness. James picked up this recipe on his travels round the USA. Like donuts...but a bit extra!
Ingredients
- 500g strong bread flour
- 2 eggs
- 50g caster sugar
- 5g salt
- 15g yeast
- 60g melted butter
- 250ml warm milk
Sugar mix
- 250g Demerara sugar
- 1 tbsp ground cinnamon
- 200g butter melted
- to serve, maple syrup
Method
Warm the milk and yeast gently.
Preheat the oven to 180C.
For the dough, place all the ingredients into a mixer with a dough hook. Knead for 10 minutes, leave to prove until doubled in size then roll into 20 balls. Roll them in the melted butter, then the sugar mix.
Fill up a greased 28cm savarin mould and leave to prove until the dough is at the top of the tin, then bake at 180c for 25 to 30 minutes. Tip onto a board, drizzle in maple syrup.
Some of the dough from above can be fried into donuts and rolled in caster sugar.
Ingredients
- 500g strong bread flour
- 2 eggs
- 50g caster sugar
- 5g salt
- 15g yeast
- 60g melted butter
- 250ml warm milk
Sugar mix
- 250g Demerara sugar
- 1 tbsp ground cinnamon
- 200g butter melted
- to serve, maple syrup
Method
Warm the milk and yeast gently.
Preheat the oven to 180C.
For the dough, place all the ingredients into a mixer with a dough hook. Knead for 10 minutes, leave to prove until doubled in size then roll into 20 balls. Roll them in the melted butter, then the sugar mix.
Fill up a greased 28cm savarin mould and leave to prove until the dough is at the top of the tin, then bake at 180c for 25 to 30 minutes. Tip onto a board, drizzle in maple syrup.
Some of the dough from above can be fried into donuts and rolled in caster sugar.
