Monkey bread

Monkey bread

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 1 hr, 15 mins Cook: 35 mins plus rising and proving

Easy

Serves 12
This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share

Nutrition and extra info

  • raw, before final proving

Nutrition: per serving

  • kcal546
  • fat27g
  • saturates12g
  • carbs65g
  • sugars32g
  • fibre2g
  • protein9g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the dough

    • 200ml semi-skimmed milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 85g unsalted butter
    • 2 large eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 550g strong white bread flour, plus extra for kneading if doing it by hand
    • 2½ tsp fast-action dried yeast
    • 50g golden caster sugar
    • oil, for greasing

    To assemble

    • 125g unsalted butter, plus extra for greasing
    • 1 tbsp ground cinnamon
    • 1 tsp ground ginger
    • 1 tsp ground nutmeg
    • 225g light muscovado sugar
    • 140g pecans, toasted then roughly chopped
      Pecan nuts

      Pecan

      pee-kan

      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    For the glaze

    • 100g icing sugar, sifted
    • ½ tsp vanilla extract
    • 1 tbsp semi-skimmed milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • pinch of ground cinnamon
    • 2 tbsp unsalted butter, melted

    Method

    1. Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1 1/2 tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.

    2. To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.

    3. Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there’s a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.

    4. Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.

    5. Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.

    6. Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    claire673
    14th Jun, 2017
    Very tasty, didn't add the pecans but followed the rest of the recipe exactly and it didn't even last 24 hours, my little boy is already asking when we can make it again. Delicious.
    Shelfers
    3rd Jun, 2017
    Prep and cook times - fine, but factor in the proving times. Was really looking forward to eating this, but what the hell is happening with this glaze business? I have a mass that will not incorporate the melted butter. Can't understand what I have done wrong... everyone else seems thrilled with this recipe.
    Tati2015
    18th Feb, 2016
    5.05
    made this several times, normally for big friends gatherings or Christmas. It's just amazing, highly recommend it, it's always a hit with everyone. I now started adding cumin and ground ginger to cinnamon when making cinnamon buns and they got so much better:)
    nimmy123
    5th Dec, 2015
    I'm just making this now and it smells heavenly! The dough was very easy to work with (I didn't need any extra flour when kneading). I will be making this as a centrepiece to my Christmas spread because of the festive flavours!
    sllyst's picture
    sllyst
    8th May, 2015
    5.05
    This is absolutely amazing! It's brioche meets cinnamon buns and I can't recommend it strongly enough!
    picklestick
    7th Apr, 2015
    5.05
    Did this again with half the amounts for a smaller cake, turned out great
    Tati2015
    5th Apr, 2015
    5.05
    It turned out amazingly delicious, was a hit at a dinner party! Once I mixed and kneaded the dough I left it to prove for longer than an hour as it didn't rise as much as I'd expected, but then eventually it did and was a great dough to work with. Tasted absolutely great - butter, sugar and spices is always a winner :)
    littlerach84
    29th Mar, 2015
    5.05
    Very tasty indeed! Definitely not a health food but made a great treat for my boyfriend's birthday.
    rosieposie161's picture
    rosieposie161
    22nd Mar, 2015
    My bundt tin was a bit small and the balls started to overflow and fall out! Tasted lovely though. Can it be frozen once baked?
    picklestick
    22nd Feb, 2015
    5.05
    Tastes amazing! Was a little bit messy making the balls. Found it started to fall apart a but when it came out of the tin. Might have been too warm, I popped the tin back over it to cool down further.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.