If you’ve never had monkey bread before, it’s gooey sticky balls of sweet, cinnamon bread topped with a sweet vanilla glaze. It’s basically like a mountain of cinnamon buns! And if that doesn’t make you drool, I don’t know what will. The dough is made from scratch and it’s definitely worth doing that way, it doesn’t take all that long and you won’t get fluffy, yummy results as good as this without it!
Week 3 of The Great British Bake Off was bread week. They made rye rolls, ciabatta and filled centre piece loaves. I’ve decided to go with a sweet bread because I like sweet things, and if I have a reason to make some form of cinnamon bun I will! This week’s challenge was a great success, a much needed success after the failure of biscuit week! I think Paul and Mary would be happy with it, but do let me know what you think! This is fresh out of the oven this morning so I’ve not had my critics try it yet!
Monkey bread is great for a special breakfast, imagine waking up to this on Christmas morning? Yum! Of course, any day can warrant a special breakfast if you want it to! And don’t limit yourself to breakfast, I plan to tuck into some more after lunch! I’m gonna be bringing this along to Fiesta Friday today too where the party goers can enjoy it all weekend long! This week has been a bit of disaster baking wise, I was making cupcakes for a friend from school’s wedding and my mixer set on fire! Why does this stuff only ever seem to happen to me?! It did give me an excuse to buy a brand new shiny red multifunctional mixer though, so it wasn’t all bad. But with that set back, I definitely needed this yummy bread to cheer me up. I made it yesterday in between making cupcakes and left it to prove overnight. It really only needs a couple of hours, but it’s great to do it overnight because then it’s ready to pop in the oven in the morning for a yummy, indulgent breakfast!
- 2 tbsp softened butter
- 1 cup milk, warm
- 1/3 cup water, warm
- 1/4 cup caster sugar
- 2 1/4 teaspoons instant yeast
- 3 1/4 cups plain flour, plus extra for dusting work surface
- 2 tsp salt
- 1 cup packed light brown sugar
- 2 tsp ground cinnamon
- 8 tbsp butter, melted
- 1 cup icing sugar
- 5 tbsp double cream
- 1/4 tsp vanilla extract
- Mix together milk, butter, water and sugar. Add yeast and leave for 5 minutes until foamy.
- Using a stand mixer with the dough hook, mix the flour and salt on a low setting, slowly adding the milk mixture. When all combined, increase speed to medium and mix for 7 minutes. Add more flour is dough is too wet, it should be sticky but not wet.
- Grease a large bowl with oil or baking spray, place the dough in the bowl and cover tightly with plastic wrap. Leave to rise in warm place until doubled in size, about 2 hours
- For the sugar coating, melt the butter in one bowl and mix the sugar and cinnamon in another bowl.
- Grease your bundt tin with butter or baking release, making sure to get into all the nooks
- When the dough is ready, turn out onto floured surface and shape into a rough square. You can either divide up the dough into equal parts or just cut off roughly the same sized pieces like I did!
- Roll the pieces into a rough ball shape, dip into the butter and let excess drip back into bowl. Roll the ball in the sugar mixture and put into the bundt pan, repeat with the remaining dough and layering the balls to build the bread, staggering the seams.
- Cover the bundt pan tightly with plastic wrap, and leave to rise for at least 2 hours - until the dough is puffy and risen.
- Preheat the oven to 180C/350F. Unwrap the bundt pan and bake in oven for 30-40 minutes, until the top is a deep brown.
- Remove from oven and cool the bread in the pan for 5 minutes. Don't leave it in the pan for any longer than that as it will become too hard to remove. Turn out onto your serving dish and leave to cool for another 5 minutes
- While it is cooling, make the glaze by whisking the icing sugar, cream and vanilla together until smooth
- Spoon the glaze onto the bread, letting it melt and drip down the bread.
- Best served warm