Monkey Bread

Method

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1. Mix the flour, caster sugar, yeast and salt, then work in the warm milk and egg.

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2. Knead 8 minutes, then work in the softened butter and knead 4 minutes more.

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3. Prove covered for 75 minutes, until doubled.

   Mark done Start 75 min timer

4. Butter a 25 cm bundt tin thoroughly, into every groove.

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5. Mix the brown sugar and cinnamon in a bowl.

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6. Knock the dough back and pinch off about 40 walnut-sized pieces, rolling each into a ball.

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7. Dip each ball in the melted butter, then roll in the cinnamon sugar, and stack them loosely in the tin.

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8. Stir the cream and vanilla into the leftover butter and sugar and pour it over the top.

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9. Prove 35 minutes, then bake at 180C for 35 minutes, until deep brown and hollow-sounding.

   Mark done Start 35 min timer

10. Rest exactly 2 minutes, then turn out onto a plate at once.

    Mark done

Chef’s Tips

• Turn it out within two minutes or it welds to the tin.
• Butter every groove of the tin.
• Stack loosely so the caramel gets between the balls.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Coffee
• A slow Sunday
• Cold cream

Storage & Reheating

Best warm on the day. Reheat covered at 160C for 10 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.