Recipe details
Prep time
160
min
Cooking time
35
min
Total time
195
min
Ingredients
For the dough:
- 550g strong white bread flour
- 200ml whole milk
- 85g butter
- 2 eggs
- 2.5 tsp instant yeast
- 50g caster sugar
- 1tsp salt
For the filling:
- 230g pecans, roasted and roughly chopped
- 1tbsp mixed spice
- 1 tsp ground ginger
- 1 tsp cinnamon
- A generous grating of nutmeg
- 230g light brown sugar
- 50g chopped dates
- 1 tbsp maple syrup
For the glaze:
- 2 tbsp butter, melted
- 1 tbsp milk
- 1 tsp vanilla extract
- ¼ tsp mixed spice
- 100g icing sugar
Instructions
- To make the dough, warm the milk and butter and remove from the heat just before it boils. Let it cool slightly and stir in the eggs.
- In a large bowl, add the flour, yeast, caster sugar and salt and mix together. Pour in the wet ingredients and combine until you have a sticky dough. Lightly flour a work surface and knead for 10 minutes. Transfer to a lightly oiled bowl and leave for 1 hour (or refrigerate until the next day and allow to come to room temperature).
- Grease a Bundt pan or large cake tin. Divide the dough into 10 equal pieces and split each piece into 6 equal balls.
- Melt the butter for the filling and stir in 1 tbsp maple syrup.
- In another bowl, mix the light brown sugar and spices.
- Cover the base of the pan with 3 tbsp each of melted butter, the sugar spice mix and the chopped pecans. Then roll each dough ball in butter, then the remaining sugar mix and layer up in the pan. About halfway through add the chopped dates, a handful of pecans and a little butter and sugar.
- Repeat the process until all the doughballs are covered and layered in the pan. Top with any remaining sugar, pecans and melted butter and cover with oiled cling film for 1 hour.
- Preheat the oven to 170c about 15 minutes before the dough is ready and then bake for 35 minutes. Remove from the oven and allow to cool in the pan before turning out on to a plate.
- To make the glaze, melt the butter in a pan and stir in the icing sugar, milk, mixed spice and vanilla until you have smooth glaze. Drizzle over your monkey bread and enjoy!
What is Monkey Bread?
Monkey bread is a type of sweet, sticky pastry made from pieces of soft dough that are typically coated in butter, sugar, and cinnamon. These coated pieces are then piled together in a pan and baked, creating a gooey, caramelised outer layer. The name "monkey bread" is thought to originate from the idea of pulling apart the bread with one's fingers, much like a monkey might do. It's a popular treat in many parts of the world, often served for breakfast or as a dessert. Monkey bread can be customised with various additions like nuts, raisins, or even chocolate for added flavour.
How to make the perfect Monkey Bread:
- Use Fresh Ingredients: Make sure your yeast is fresh and not expired. Fresh ingredients will yield the best results.
- Kneading Technique: Knead the dough until it's smooth and elastic. This helps develop the gluten, giving the monkey bread a nice texture.
- Proper Rising: Allow the dough to rise in a warm, draft-free place. Cover it with a clean cloth or plastic wrap. The dough should roughly double in size.
- Room Temperature Ingredients: Use room temperature butter, milk, and eggs. This helps them incorporate more evenly into the dough.
- Coating Ingredients Ratio: The sugar and cinnamon mixture used for coating should be well-balanced. Adjust according to your preference for sweetness and spiciness.
- Uniform Dough Balls: When you form the dough into balls, try to make them as close in size as possible. This ensures even baking.
- Generous Coating: Roll the dough balls generously in the sugar-cinnamon mixture. This creates that delicious caramelised coating.
- Use a Flavoured Butter: Consider infusing your melted butter with vanilla extract or other flavourings to add extra depth of flavour.
- Optional Additions: Feel free to customise your monkey bread with nuts, dried fruits, or chocolate chips. Just be mindful of any allergies or preferences.
- Bundt Pan Prep: Grease the bundt pan thoroughly to prevent sticking. This will make it easier to remove the monkey bread after baking.
- Cover During Baking: After putting it in the oven, you might want to cover the top with aluminum foil for the first half of the baking time. This prevents excessive browning.
- Check for Doneness: Use a toothpick to check for doneness. It should come out clean or with just a few crumbs attached.
- Cool Slightly Before Serving: Let the monkey bread cool in the pan for about 10-15 minutes before inverting it onto a serving plate.
Remember, practice makes perfect! Don't be discouraged if your first batch isn't absolutely flawless. Enjoy the process and the delicious results!
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