If you like a pancakes or a simple donut with cinnamon and sugar, you must give this Delicious Monkey Bread a try!
This recipe is from James Martin Sweet Book and it is so easy and so rewarding. I did not have maple syrup which the original recipe uses so I used Golden Syrup instead and it is delicious.
In the book there is the option to use fast action dried yeast or fresh, I used fresh yeast. I would change the amount of butter used for the coating of the dough balls as a lot of it ends up going to waste. The original recipe uses 200g but I would start with 100g.
I did my dough in a mixer and it turned out wonderfully. (Picture above is after it has risen – i’m just going to start kneading for 1 minute).
I made up 31 dough balls each weighing 30g. The tin I used to make the Monkey Bread was a tiny bit big an therefore when I was packing it up I did not make it tight enough on one side. When I took it out of the tin that side did collapse. Mine did not have the pretty shape of James Martin’s one but really any tin will do, I suppose you could even do it in a muffin tin.
I decide to cook mine in a conventional Microwave oven, it worked out great. The top on one side did get a bit more cooked than the other side but that can also happen in an oven.
This bread is supper moorish and eating it while still warm is fantastic, you can also pop it into the microwave for a few seconds to warm up a bit once cooled if you wish.
I hope you enjoy xx
(Recipe only slightly adapted, by James Martin – Sweet).
Delicious Monkey Bread
- 300 ml milk
- 500 g plain flour plus extra for dusting
- 75 g caster sugar
- 50 g butter softened plus extra for greasing
- 200 ml golden syrup
- 25 g fresh yeast OR 2 teaspoons fast action dried yeast
- 5 g fine sea salt
- For the Coating of the Dough Balls
- 100 g butter melted - plus extra if required
- 200 g 1 tablespoon ground cinnamon
- 250 g demerara sugar
- Place the milk in a small pan and gently heat until lukewarm.
- Place the flour in a mixer with a dough hook or in a large bowl, add the sugar and salt and mix. Add the softened butter and mix or rub together with fingertips until it resembles breadcrumbs. Add the yeast to the warm milk, make sure it is all dissolved properly and then mix it together with the flour.
- If using a mixer, mix for about 5 minutes on a medium speed or until the dough has come together and is soft, shiny and sticky. You want the dough to have a tacky texture otherwise if it is dry it will be dry when cooked too.
- If kneading the dough by hand, turn the dough out on a lightly floured surface and knead for 5 minutes then sprinkle the dough with a little flour and knead for another 10 minutes until the dough is pliable, smooth and slightly shiny, the dough should still be slightly sticky.
- Place the dough in a large bowl and cover with a tea towel. Leave in a warm place for 1 - 2 hours until nearly doubled in size and spongy.
- Butter your chosen mould, James uses a 23cm Savarin mould. Turn the dough out onto a lightly floured surface and knead for 1 minute knocking back the air. Divide the dough up equally into about 31 ball.
- In a medium bowl mix the demerara sugar and cinnamon together. First toss the balls carefully into the butter and then into the sugar and cinnamon mixture. Then place the balls into the mould until you have two layers. Brush some of the remaining butter over some clingfilm and loosely place it over the balls. Leave in a warm place for about 45 minutes or until the dough has risen well.
- Preheat the oven to 180°C and bake for 25 - 30 minutes or until golden brown. Drizzle over half of the syrup, leave to cool for 2 minutes. Turn the Bread out onto a plate and drizzle over the other half of syrup.