Easy Monkey Bread
Fun to make and delicious to eat! You could have finished the whole thing yourself! You are going to have to start making two as this recipe is a winner!
0h 50m prep
2h 45m total
easy difficulty
13 ingredients
For the dough
- Bread flour
- 2 ⅜ cups ~ 300 g
- Instant yeast
- 4 g
- Sea salt
- ½ tsp
- Caster Sugar
- 2 tbsp
- Olive oil
- 2 tbsp
- Water
- 160 ml (lukewarm)
For the cinnamon sugar
- Caster Sugar
- ½ cup ~ 100 g
- Ground cinnamon
- ½ tbsp
- Butter
- 50 g (unsalted, melted)
For the loaf tin
- Extra virgin olive oil spray
- to coat the tin
For the drizzle
- Icing sugar
- ⅓ cup ~ 70 g
- Vanilla extract
- ¼ tsp
- Milk
- 1 tbsp
Useful tools
Method
1
Start with flour, salt, sugar and yeast. Add them to a bowl of your stand mixer — make sure the salt and yeast are separated.
2
Make a well in the middle of the dry ingredients. Then, add the olive oil and water. Mix on the lowest speed for 2 minutes using the dough hook attachment.
3
If needed, use your hand to scrape off any dough that’s stuck to the hook. Then mix on medium speed for 8 minutes stopping to scrape the hook off as necessary.
4
Take the dough out of the mixing bowl and knead it once or twice on a floured surface until the texture is smooth and soft.
5
Put the dough in a pre-sprayed with oil bowl. Cover with oiled cling film and let it rise for 1 — 2 hours until it has doubled in size.
6
Smack the dough in the bowl to knock the air out. Then, tip it out onto a lightly floured surface and knead a couple of times.
7
Prepare the butter by melting it, and let it cool slightly.
8
Mix the sugar and cinnamon in a shallow dish. Spray the 2lb loaf tin with oil.
9
Make ~ 15g balls by cutting off sections of dough and rolling them into balls.
10
Dip each dough ball in the melted butter. Then, make sure to completely cover each ball in the cinnamon-sugar mixture before lining them snugly in the loaf tin.
11
Repeat the process until all of the dough has been used. Then, cover with oiled cling film and let it rise for 30 minutes.
12
Meanwhile, preheat the oven to 180°C fan assisted or 200°C top/bottom heat. Remove the cling film and bake until golden for about 20 minutes.
13
Leave tо cool in the loaf tin for at least 30 minutes before carefully taking it out and transferring to a cooling rack.
14
Combine the icing sugar, vanilla extract and milk in a bowl. Drizzle it over the monkey bread. Enjoy!
