The Monkey Bread is a bread-donut-“tsoureki” kind dough based sweet that can accompany your morning or afternoon coffee. Sweet dough in balls with cinnamon and sugar!

60 min

Preparation

40 min

Baking
Time

10

Servings

Ingredient

        for the dough:

  • 250g of milk
  • 1 sachet of yeast
  • 85g of crystal sugar
  • 60g of butter
  • 1 vanilla powder
  • 1 egg
  • 1tsp of cinnamon
  • 500g flour for all uses

      For ‘panning’:

  • 100g of crystal sugar
  • 50g of black sugar
  • 60g of melted butter
  • 1tsp of cinnamon

      For ganache:

  • 150g chocolate couverture
  • 150g of cream (35% fat)

Execution

  1. In a bowl, stir the yeast with the milk and leave it to the side. In the mixer bin mix the sugar with butter, egg and vanilla with the wire for 2 minutes and then add the mixture with the milk and yeast. Then remove the hook and add all the remaining ingredients and mix thoroughly (add 2kg flour if it is sticky).
  2. Put some oil in a bowl and put the dough covered with a towel for an hour. While we wait for the dough, in a bowl, mix the ingredients for panning except butter. Melt the butter in the microwave.
  3. After 1 hour, cut the dough into small balls and pass them consecutively from the butter and the sugar mixture. Fill a buttered round cake form with the balls hanging one next to the other.
  4. Leave it in a warm place to double in size again for about 40 minutes. Bake in a preheated oven at 160 degrees for about 40 minutes. Allow it to cool for 15 minutes and get it out of it’s form.
  5. In a saucepan, put the cream and chocolate and, when they start boiling, remove it from the heat and stir until it melts.
  6. Cut a piece with your our hands and dive it into the chocolate ganache!