Recipe: 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!



  • 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


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.


Step 6


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

Hungry for more? Try one of these!