a type of caramel brioche to die for!

Need an amazing dessert recipe to wow your guests at your next party? A fan of caramelized treats? So today we offer you a type of caramel brioche that you will surely fall in love with. Try the Monkey Bread recipe, an unusual and very sweet delicacy that the whole family will enjoy. Plus, a Hawaiian savory variant for lovers of bizarre culinary combinations.

What exactly is Monkey Bread?

Monkey Bread, caramel brioche, monkey bread… a splendid delicacy that deserves to be shared with family and friends. Little known in France, the classic Monkey Bread recipe is Hungarian and is based on the preparation of brioche dough dumplings soaked in caramel and served with a gourmet sauce which is not in fact mandatory. Do you remember the famous cinnamon rolls? Crunchy on the outside and delicately soft on the inside, this dessert comes from another planet! We advise you to get a kouglof mold high enough to prevent the balls that swell during cooking from falling out.

But where exactly does the name Monkey Bread come from, which literally translates as monkey bread? The way you eat dessert with your fingers, just like a monkey would.

The original monkey bread recipe

Ingredients for the dough:

• 1 cup of warm milk
• 1/3 cup hot water
• 1/4 cup granulated sugar
• 2 tablespoons of melted butter
• 2 1/4 teaspoons instant yeast
• 3 1/3 cups all-purpose flour
• 1 1/2 teaspoons salt

For the cinnamon topping:

• 1 1/2 cups brown sugar
• 3 teaspoons of ground cinnamon
• 1/2 cup unsalted butter

For the glaze:

• 2 cups of powdered sugar
• 1/4 cup of milk
• A few drops of vanilla extract

Preparation of the dough:

Before you begin shaping the dough, brush a kugelhopf pan (preferably tall) with softened butter, about 2 to 3 teaspoons. Put the warm milk, water, sugar, butter and yeast in the bowl of the stand mixer. Mix well and leave for 5 minutes, then attach the dough hook. Add the flour and salt and mix on low speed. When a dough begins to form, increase the speed and continue kneading for 6-8 minutes. The dough should pull away from the sides of the bowl and will be sticky, glossy, and smooth, but not sticky.

Transfer the dough to a lightly oiled bowl and turn it over so that the bottom is also coated with oil. Cover with plastic wrap and let rise for about an hour or until the dough has doubled in volume.

Cinnamon Topping Instructions:

Mix the brown sugar well with the cinnamon in a medium bowl. Next, melt the butter and transfer it to a small bowl.

Assembling Monkey Bread:

Now you need to form dumplings. To do this, take the dough and shape it into a 20cm square. Next, cut 64 pieces and roll each into balls. Dip each patty, one at a time, into the butter and then into the cinnamon-sugar mixture. Arrange the pieces in the mold, overlapping them and filling in the empty spaces. Cover the mold with plastic wrap and let it rise for 45-60 minutes. Then bake for 30-35 minutes at 180° C. Leave to cool for 5 minutes (no more) and turn over to remove the brioche from the mould. Leave for 10 minutes before pouring over the glaze. To prepare it, all you have to do is mix all the ingredients together.

Caramelised Brioche: A savory Hawaiian version

Once the original Monkey Bread recipe has been revealed, why not later make a savory version that boasts one of the most famous bizarre combinations: ham and pineapple.

Ingredients for the dough:

• 2 teaspoons (one 7 g sachet) of dry yeast
• 1 cup (250 ml) of warm water
• 400 g of flour
• 2 teaspoons of salt
• 3 tablespoons of olive oil

For assembly:

• 200 g of cheese of your choice
• 150 g of ham, cut into cubes
• ⅓ cup (80 g) canned pineapple chunks, drained and diced
• 1 tablespoon of pizza sauce

Preparation of the dough:

Put the yeast in the warm water and mix. Then leave for a few minutes until bubbles appear. Combine the flour with the salt in a large bowl and make a well in the center. Pour in the yeast and olive oil. Start mixing with your hands until a smooth ball is formed. Place it on a floured surface and knead for a few minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let rise for 30 minutes or until dough doubles in volume.

Assembly :

Preheat the oven to 180°C in fan mode and prepare a pan lined with baking paper. Next, place the dough on a floured surface and knead for 5 minutes. Form a 20cm disc, sprinkle with a cup of cheese and add half of the ham and pineapple. Fold the dough over and knead lightly with your fingers to mix the ingredients well. Gently slice and roll each piece to create 3cm thick logs. Next, cut each piece into 12 pieces and arrange them in a spiral shape on the plate. Cover with a cloth and let rise for 30 minutes. Brush with the pizza sauce and sprinkle with the remaining ham and pineapple. Bake for 15 minutes, sprinkle with the remaining cheese and return to the oven for another 10 minutes.

*Sources:

Saltandbaker.com

Myfoodbook.com.au