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Monkey Bread

4 cups bread flour

1/3 cup caster sugar

1/2 teaspoon salt

1 1/2 teaspoons dry yeast

1 1/2 cups warm milk

1 egg

100g butter, softened

1 cup brown sugar

3 teaspoons ground cinnamon

100g butter, melted

2 teaspoons DigestEasy added to the milk OR 1 teaspoon Bake Aid sifted into the flour or added to the milk OR 1/2 teaspoon Relief added to the milk

1 cup pure icing sugar

3 tablespoons cream

1/2 teaspoon vanilla extract

 

Combine flour, caster sugar and salt in the bowl of an electric mixer. Combine warm milk, yeast and Biohawk product of choice (unless using Bake Aid sifted into flour). Add milk mix, egg and softened butter into flour. Knead on medium for 4 minutes or until. Cover the bowl with plastic wrap or a damp tea towel and let stand in a warm, draught-free place for an hour or until doubled in size.

Punch down dough and turn onto a lightly floured surface (use rice flour or Gluten Free Plain flour) Divide the dough into 3 equal pieces. Divide each piece into 12 pieces and then roll into balls.

Grease a Bundt tin ( I used a Charlotte tin but a normal ring tin or a 20cm round tin would work fine).

Combine brown sugar and cinnamon in a shallow bowl or plate. Dip the balls into the melted butter to coat and then roll in the brown sugar to coat. Place into greased tin as you go. Cover the tin with plastic wrap or damp tea towel and stand in a warm, draught-free place for 30 minutes or until doubled in size.

Preheat oven to 180℃. Bake for 30 minutes or until golden. Stand in pan for
5 minutes and then turn onto serving plate.

Make vanilla glaze by mixing together icing sugar, cream, vanilla and a smidgen of Relief until smooth (Don’t forget to add some Red Food colouring for the Year of the Red Monkey). Pour over the Monkey Bread.

Let everyone pick out the yummy, gooey balls.

The Monkey Bread will stay fresh for 3 days if stored in a sealed container at room temperature or in the fridge.

 

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