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Proof Bakeshop’s Monkey Bread

Proof Bakeshop's Monkey Bread
Yields
6 servings

Monkey Bread is thought to have come from people being unable to resist pulling apart the pieces of sticky bread and popping them into their mouths.

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ingredients

Monkey Dough

4
oz butter
1
cup milk
¼
cup sugar
1
Tbsp red yeast
1 ½
tsp salt
1
whole egg
1
egg yolk
3 ¼
cups all-purpose flour

Monkey Goo

56
oz butter
3200
g dark brown sugar
100
g honey
200
g corn syrup
58
g bourbon
48
g vanilla
1
Tbsp plus 1 tsp salt

Sugar Mixture

1800
g white sugar
75
g cinnamon
¾
cup melted butter
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directions

Step 1

In a saucepan, melt the butter.

Step 2

Add in milk and sugar and bring mixture to 100°F.

Step 3

Take the mixture off heat and stir in the yeast and let it sit for 10 minutes.

Step 4

Whisk in eggs and salt.

Step 5

Put the mixture into a bowl and stir in 3/4 of the flour. Using a stand mixer with a dough hook or by hand, knead the bread and continue to add flour until dough is not too sticky.

Step 6

Leave dough to rise while you make the monkey goo.

Step 7

In a bowl, melt the butter.

Step 8

Add dark brown sugar and corn syrup and whisk until bubbles appear at the edges of the bowl.

Step 9

Whisk in the bourbon, vanilla and salt.

Step 10

Chill the goo until ready to use.

Step 11

Pre-heat oven to 350°F.

Step 12

In a bowl combine the white sugar and cinnamon.

Step 13

Make dough into 9.5g balls and coat them in a layer of butter, then the sugar mixture.

Step 14

Freeze the balls.

Step 15

Once frozen, place 6 balls in a mini bundt mold and let rise for 1 hour.

Step 16

Form chilled goo into circles the size of the pan making a small hole in the centre. Tuck the dough around the goo.

Step 17

Bake Monkey Bread for 20 minutes.

Step 18

Cool and enjoy!

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