Monkey bread – monkey bread this is a true classic of American cuisine. The secret of this recipe lies in the carefully kneaded dough and the butter-cinnamon topping. It’s best to eat it while still warm. Tearing off the soft, flavorful pieces is pure pleasure.
- 500 g of wheat flour,
- 20 g fresh yeast (or 20 dry),
- 250 ml of milk (1 cup),
- 85 ml of water,
- 50 g sugar,
- 1 teaspoon of salt,
- 30 g melted butter.
To coat the cake:
- 120 g melted butter,
- half a package of cinnamon,
- 1 cup of brown sugar (we can also replace it with regular sugar).
We make the leaven. Combine four tablespoons of flour with a glass of warm milk, fresh crushed yeast and sugar. Set aside in a warm place for about 10 minutes to rise. If we use dry yeast, just combine it with flour.
In the second bowl, place the rest of the ingredients: the remaining flour, melted butter, water, salt.
Pour the mixture into the bowl with flour and other ingredients and knead the dough until it becomes soft and elastic.
Cover the kneaded dough with a cloth and leave to rise for about 1-2 hours.
After this time, take out the dough, knead it briefly and then divide it into small balls. First coat each ball in melted and cooled butter, and then in a cinnamon sprinkle made of cinnamon and brown sugar.
Place the balls into a form and put in a preheated oven to 180 degrees for about 30 minutes.
Ready-made tear-off cinnamon bread tastes wonderful with a cup of hot coffee or tea.
Source: Terazgotuje.pl
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