Monkey Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">2 tsp instant dry yeast</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml warm milk (about 38°C)</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">For the coating:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">115g unsalted butter, melted</li><li class="ingredients-single-item">For the caramel sauce:</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23cm (9-inch) Bundt pan or tube pan</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, melted butter, and eggs. The milk should be warm but not hot to touch (38°C is ideal) – this activates the yeast without killing it.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the wet ingredients into the dry ingredients and mix on low speed with the dough hook until just combined. Increase the speed to medium and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not sticky – this elasticity indicates proper gluten development, which will give your Monkey Bread a perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with cling film or a damp kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size. The dough is ready when you gently press it with your finger and the indentation remains.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your Bundt pan by thoroughly greasing it with butter, making sure to coat all the nooks and crannies to prevent sticking. Then, in a small bowl, mix together the sugar and cinnamon for the coating until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down to release excess air. Turn it out onto a clean work surface (no need to flour) and divide it into approximately 45-50 small pieces, roughly the size of a walnut. Rolling the pieces between your palms creates smooth balls that will bake evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working with one piece at a time, dip each dough ball in the melted butter, then roll it in the cinnamon-sugar mixture until completely coated. Place the coated balls into the prepared Bundt pan, staggering them as you build layers. This random arrangement creates the characteristic pull-apart texture of Monkey Bread.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When all the dough balls are in the pan, cover with cling film and let rise for another 30-45 minutes until puffy. Meanwhile, preheat your oven to 180°C (350°F) and position a rack in the middle of the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the dough is on its second rise, prepare the caramel sauce. In a small saucepan over medium heat, combine the brown sugar and butter, stirring until the butter melts completely. Remove from heat and stir in the heavy cream, vanilla extract, and salt until smooth. The sauce will thicken slightly as it cools but should remain pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, pour about two-thirds of the caramel sauce evenly over the risen dough balls, allowing it to seep down between the pieces. Reserve the remaining sauce for serving.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 30-35 minutes until the bread is puffed up and golden brown, and a skewer inserted into the center comes out clean (though it may have caramel on it). If the top is browning too quickly, loosely cover with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the Monkey Bread to cool in the pan for exactly 10 minutes – any longer and the caramel may cause it to stick; any shorter and it might fall apart. Place a serving plate over the top of the pan and carefully invert the bread onto the plate. The caramel will continue to run down the sides, creating a gorgeous glazed appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Warm the reserved caramel sauce slightly if it has thickened too much, then drizzle it over the top of the Monkey Bread just before serving. Serve warm, allowing everyone to pull apart their own pieces. The bread is best enjoyed fresh but can be stored covered at room temperature for up to 2 days and reheated gently before serving again.</li></ol>