Monkey Bread
This festive edit of a classic Monkey Bread recipe is definitely on the naughty and nice list all at the same time! Sticky, sweet delicious, it is great for sharing!
Ingredients
- 300ml milk
- 500g strong bread flour
- 1 egg
- 75g caster sugar
- 5g salt
- 2 tsp yeast
- 2 tbs melted butter
- 250g Demerara sugar
- 1 tbs ground cinnamon
- 200g butter melted
To serve
- Brandy
- Maple syrup
- Snickers ice cream
Method
For the bread, place all the ingredients into a mixer with a dough hook, knead for 5 minutes, leave to prove until doubled in size then roll into 20 balls.
Roll in butter then the sugar mix, fill up a greased 28cm savarin mould, leave to prove until the dough is at the top of the tin then bake 180c for 45 minutes.
Tip onto a board, drizzle in maple syrup and brandy and serve with the ice cream.
Ingredients
- 300ml milk
- 500g strong bread flour
- 1 egg
- 75g caster sugar
- 5g salt
- 2 tsp yeast
- 2 tbs melted butter
- 250g Demerara sugar
- 1 tbs ground cinnamon
- 200g butter melted
To serve
- Brandy
- Maple syrup
- Snickers ice cream
Method
For the bread, place all the ingredients into a mixer with a dough hook, knead for 5 minutes, leave to prove until doubled in size then roll into 20 balls.
Roll in butter then the sugar mix, fill up a greased 28cm savarin mould, leave to prove until the dough is at the top of the tin then bake 180c for 45 minutes.
Tip onto a board, drizzle in maple syrup and brandy and serve with the ice cream.
