Monkey Bread: Sweet Monkey Bread Recipe



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  1. For the dough, heat the milk and butter in a saucepan until lukewarm. Dissolve sugar and yeast in it. Place in the bowl of the food processor. Add the flour and 1/2 teaspoon salt and knead with the dough hook on the food processor for about 5 minutes to a smooth dough. Form the dough into a ball on a lightly floured work surface and place back in the bowl. Cover and leave to rise in a warm place for about 30 minutes.

  2. Grease the Guglhupf mold with a little butter. Knead the yeast dough briefly on the floured work surface. Form the dough into a roll about 50 cm long and divide into 25 equal pieces. Form pieces of dough into balls. Roll balls in brown sugar and distribute in the Gugelhupf mold. Cover and leave to rise in a warm place for about 1 hour.

  3. Bake in a preheated oven at 180 degrees (160 degrees for a convection oven) on the 2nd shelf from the bottom for about 40 minutes (see tips). Take the monkey bread out of the oven and let it cool on a rack.

  4. Turn out the monkey bread and place on a rack on a baking sheet.

To test the dough, stick a wooden skewer in the middle of the dough. If it pulls out without the batter sticking to it, the cake is ready and can be taken out of the oven.

What is monkey bread?

The classic Monkey Bread basically consists of yeast dough and brown sugar. To make the sticky candy, small balls are formed from the yeast dough, covered with brown sugar and then placed in a Gugelhupf mold. When baking, the sugar caramelizes and sticks the dough balls together. They can then be removed individually, in the same way as picked bread.

In the United States, monkey bread is often eaten for breakfast or as a sweet snack between meals.

Refined Monkey Bread varieties

You can give the monkey bread a nice twist with filling or icing. Particularly popular are cinnamon and sugar on top or a simple icing.

If you like something a little more sophisticated, then try our variant Monkey bread with chocolate beans and egg dose. You do this by kneading the yeast dough briefly on the floured work surface and working in the chocolate pieces before dividing the dough into pieces and shapes into balls. Get to the recipe above 60 g chocolate lenses.

For Eggnogglasur do you need

  • 2 plates of gelatin
  • 200 ml egg dose

Soak the gelatin in cold water. Gently heat the egg dose to about 60 degrees (use a thermometer!). Dissolve the well-pressed gelatin in the hot egg mixture. Turn the cooled Monkey Bread out of the tin and place on a wire rack on a baking sheet. Pour egg mixture over Monkey Bread and let it dry for about 30 minutes.

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