monkey bread

Name: monkey bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 1/4 l Milk; 1 cube (42 g) Yeast; 500 g + some flour; 75 g Sugar; 1 package Vanilla sugar; 1 Egg (Gr. M); 7-10 Tbsp Salt; 75 g + 75 g + some butter; 150 g demerara sugar; 120 g Icing sugar; 2 TABLESPOONS Lemon juice

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

1/4 l Milk
1 cube (42 g) Yeast
500 g + some flour
75 g Sugar
1 package Vanilla sugar
1 Egg (Gr. M)
7-10 Tbsp Salt
75 g + 75 g + some butter
150 g demerara sugar
120 g Icing sugar
2 TABLESPOONS Lemon juice

Directions

1
For the yeast dough, warm the milk lukewarm. Crumble yeast into it and dissolve while stirring. Mix 500 g flour, sugar, vanilla sugar, egg and 1 pinch of salt. Add the yeast milk. Stir with the dough hooks of the mixer, adding 7
2
When the dough forms into a smooth ball, continue kneading for about 3 minutes. Cover and leave to rise in a warm place for approx. 45 minutes.
3
Melt 75 g butter. Put brown sugar in a bowl. Grease a ring cake tin (25 cm Ø; approx. 2 l capacity) and dust with flour. Knead dough briefly. Pluck off walnut-sized pieces and form into balls.
4
First roll in the liquid butter, then in the brown sugar. Pour into the mould. Cover and leave to rise for about 20 minutes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
5
Bake Monkey Bread in a hot oven for about 35 minutes. Take out and let cool in the tin for about 15 minutes. Turn out of the tin and let it cool down. For the icing, stir icing sugar and lemon juice until smooth.
6
Pour into strips over the cake and leave to dry.