Monkey Bread Muffins

Name: Monkey Bread Muffins
Cook time: 1 h
Total time: 2 h
Yield: 12
Ingredients: 1/2 cube (21 g each) fresh yeast; 2 TABLESPOONS Sugar; 150 g Sugar; 50 g Butter; 100 g Butter; 100 ml Milk; 300 g Flour; 7-10 Tbsp Salt; 1 Eggs (Gr. M); 1 TEASPOON Cinnamon; 125 g Icing sugar; 5 TABLESPOONS Whipped cream; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

1/2 cube (21 g each) fresh yeast
2 TABLESPOONS Sugar
150 g Sugar
50 g Butter
100 g Butter
100 ml Milk
300 g Flour
7-10 Tbsp Salt
1 Eggs (Gr. M)
1 TEASPOON Cinnamon
125 g Icing sugar
5 TABLESPOONS Whipped cream
baking paper

Directions

1
Crumble the yeast into a small bowl and stir with 2 tablespoons of sugar until liquid. Melt 50 g butter in a small pot. Add milk and remove from heat. Put flour, 1 pinch of salt, egg and yeast into a mixing bowl. Add milk mixture and knead to a smooth dough with the dough hooks of the mixer. Cover and leave to rise in a warm place for about 45 minutes until the dough volume has doubled.
2
In the meantime, line the twelve troughs of a muffin tray with square pieces of baking paper (approx. 16 x 16 cm). Melt 100 g butter. Mix 150 g sugar and cinnamon in a bowl.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Remove small pieces of the dough and form them into walnut-sized balls. First roll in the liquid butter, then in the cinnamon sugar. Put 4-5 balls into each bowl and let them rise covered for another 15 minutes.
4
Bake in a hot oven for about 20 minutes. In the meantime stir icing sugar with cream until smooth. Take the muffins out of the oven and immediately sprinkle with the icing. Let them cool down lukewarm.