Recipe: Monkey Bread

MONKEY BREAD

You'll want to bake this that's for sure... an awesome bread recipe with a brilliant story behind it's creation. A cross between doughnuts and bread, perfect to tear and share with friends and packed with the flavours of Morocco. Orange blossom, cinnamon, pistachio and finished with rose petals! Oh yes!

Ingredients

Dough

  • 450 ml whole milk
  • 1.5 sachets dried yeast
  • 750 g Strong white bread flour
  • 1 large orange
  • 120 g caster sugar

To Construct

  • 150 g salted butter, melted
  • 150 g demerara sugar
  • 1 tbsp cinnamon
  • 1 large knob softened butter
  • 100 ml water
  • 200 g caster sugar
  • 1 tsp orange blossom water
  • 1 handful rose petals
  • 50 g pistachios, chopped
Make the dough

Step 1

Make The Dough

Warm the milk up slightly to about 35°C and dissolve in the yeast. Weigh the flour and sugar into a mixing bowl and then zest in the orange. Pour the milk into the flour and stir until you have a dough, then knead for 5-10 minutes until elastic. This is best done in a machine with a dough hook if you have one. Leave the dough to prove in the bowl with a clean tea towel draped over it, in a warm room, for an hour or until it doubles in size.

Prep the butter and sugar

Step 2

Prep The Butter And Sugar

Mix the Demerara sugar with the cinnamon and lay on a plate. Melt the 150g of butter and place in a small bowl. Rub the inside of a 24cm Bundt Pan generously with the other knob of butter.

Roll, dip and stack

Step 3

Roll, Dip And Stack

Grab the proven dough and break off small pieces, rolling them into balls about the size of a golf-ball. Roll the dough balls in the butter, then cinnamon sugar before dropping casually into the greased Bundt tin. Keep rolling until you have filled the tin up about ½ of the way, approximately 2-3 layers.

Prove and bake

Step 4

Prove And Bake

Leave the bread to prove again for 45 minutes as you preheat the oven to 180°C. Bake for 40-45 minutes, then allow to cool in the tin for 15 minutes before turning out onto a serving platter.

Step 5

Syrup

Tip the 200g of caster sugar and 100ml of water into a saucepan and heat to a bubble. Simmer for 2 minutes, then add the orange blossom water and allow to cool into a syrup.

Serve

Step 6

Serve

Drizzle with the orange syrup and scatter with rose petals and the chopped pistachios. Makes one large round large

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