Monday, 25 March 2013

# 336 Monkey bread

This is a brioche like tear apart bread with cinnamon and also one of the most fun to make. As usual I tweaked it a little leaving out the sauce and using the sweet brioche dough recipe I often make.

You can mix the ingredients and knead the dough by hand but if you have a bread machine it's so much easier. This is a delicious sweet bread appropriate for any time of the day. Slice it and toast it for breakfast spread with butter and a little drizzle of honey or eat it plain with a cup of tea mid morning/afternoon, you can also have it for lunch with a savoury filling, bacon, ham or parma ham go particularly well with this bread.

Monkey bread

1 teaspoon easy bake yeast
250g strong white flour
3 tablespoons caster sugar
75g butter
Pinch of salt
2 eggs
2 tablespoons milk
A few tablespoons caster sugar + ground cinnamon
Golden syrup (optional)

Put all the above ingredients in the bread pan in the order listed in your bread machine manual. Select the Basic Dough programme (2h 20m on mine).

When the programme finishes mix some caster sugar with ground cinnamon in a small  bowl. Cut small pieces of dough and roll them into balls, drop these into the sugar and cinnamon mixture and shake the bowl to make sure they get well covered in the sugar and cinnamon.

Drop these in a rectangular cake tin greased and lined with baking paper. Allow to prove again in a warm place until doubled in volume. Then bake in a preheated oven to 180ÂșC for about 25 minutes or until golden brown.

While still warm drizzle with some golden syrup.