Keeping things super simple and seasonal with this monkey bread recipe. It’s super simple recipe, which is perfect for all your autumnal bread needs (or whenever you fancy something easy and sweet).
This bread is surprisingly light and fluffy, with flecks of cinnamon sugar running throughout the dough… Delightful. This can be enjoyed at any time of day, at breakfast is a real treat.
I have seen these made on various cooking tv shows in the past and never tried it before. After trying and sampling different recipes and techniques, I found a recipe that worked super well and I’m sharing it with you today!
Theres nothing not to like about this bread, it’s super easy to make, the perfect treat to make for your friends and/or family during lockdown and it’s sort of seasonal, just because of the use of cinnamon… Why don’t you get something new a try this year?
Anyway, let’s get started, shall we?
500g Bread flour.
50g Fresh yeast.
75g Granulated sugar.
15g Milk powder.
150g Granulated sugar.
15-30g Ground cinnamon.
Before you get started on the recipe, you’ll want to do some prep work. Weigh up your ingredients, grease your bundt pan with butter and flour it and grab any other bits you may need, such as a stand mixer and a dough hook.
To start on the recipe, grab the mixing bowl and place in the flour and salt then mix the two together until they are fully combined.
Next you can add in the fresh yeast, butter, sugar, milk powder, egg and milk. Start by mixing the dough on a low speed for 2 minutes, followed by a medium-high speed for 8 minutes. Once the dough is formed, you will notice its quite soft – don’t worry too much. This is normal for this dough.
Flour your work surface with some bread flour and then add the dough onto the floured surface. Knead the dough until its smooth and elasticated, you may need to add more flour but only use as much as you actually need, try not to add too much as it will ruin the dough.
Bring the dough back into a ball shape and the place into a lightly oiled bowl and cover with clingfilm. Leave somewhere warm and proof for about an hour or until the dough has doubled in size.
While your dough is proofing, have a clean down and get tidy.
Flour your work surface with some more of the bread flour and knock the dough back. This is the process of removing the gases that have built up in the dough during the first proof. Once you have knocked the dough back, bring it back into a ball shape.
Take the ball shape and cut it in half, then section off the dough and cut small amounts off (you should have around 45-50 pieces in total). Take each piece and roll in the cinnamon sugar and place into the greased bundt pan, ensuring they are as level as possible once they are all in the pan.
Cover loosely with clingfilm and leave to prove for a second time, for around 30-45 minutes or until the dough has almost reached the top of the pan.
Preheat your oven to 180˚c/350˚f.
When the time is right, remove the clingfilm from on top of the bundt pan and place the pan into the oven and bake for around 35-minutes or until golden brown on top.
Allow the bread to cool down before you remove it from the pan. Place a cooling rack on top of the bundt pan and flip it over and the bread should fall out.
Allow to cool fully cool and then enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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