(soft; not much to change)
(about 1/2 cube)
(nothing more to edit)
Also: cake pan (26 cm Ø), kitchen thermometer
For the dough, heat the milk and oil in a pan and heat. Dissolve sugar and yeast in it. Place in the bowl of a food processor. Add the flour and 1/2 teaspoon salt and mix with the dough hook of the food processor for about 5 minutes to make a smooth dough. Form the dough into a ball on a floured work surface and put it back in the bowl. Cover and let rise in a warm place for about 30 minutes.
Grease the Guglhupf mold with some oil. Briefly knead the yeast dough on a floured work surface. Roll the dough about 50 cm long and divide it into 25 pieces of the same size. Shape the pieces of dough into balls. Roll the balls in brown sugar and spread them in the Gugelhupf pan. Cover and let rise in a warm place for about 1 hour.
Bake for about 40 minutes on the 2nd shelf from the bottom in an oven preheated to 180 degrees (160 degrees for a fan oven) (see tip). Remove the monkey bread from the oven and let it cool on a wire rack.
Turn the monkey bread over and place on a wire rack on a baking sheet.
To test the dough, insert a wooden skewer into the middle of the dough. If it comes out without the batter sticking to it, the cake is done and can be removed from the oven.
What is Monkey Bread?
Classic Monkey Bread is basically yeast and brown sugar. To make the sticky dessert, the dough is formed into small balls, coated with brown sugar and then folded into a Gugelhupf tin. During baking, the sugar caramelizes and binds the dough balls together. They can then be removed individually, like sliced bread.
In the United States, monkey bread is commonly eaten for breakfast or as a dessert between meals.
Refined versions of monkey bread
You can give Monkey Bread a great twist with a filling or a topping. Cinnamon and sugar on top or a simple icing are especially popular.
If you like something a little different, then try our version Monkey bread with chocolate beans and eggs. To do this, knead the yeast dough briefly on a floured work surface and work it into the chocolates before cutting the dough into pieces and making balls. Go to the recipe above 60 g of chocolate chips.
To the Eggnog Glaze you need
- 2 sheets of gelatin
- 200 ml of eggs
Dissolve the gelatin in cold water. Carefully heat the egg to about 60 degrees (use a thermometer!). Dissolve the well-mixed gelatin in the hot egg. Remove the cooled Monkey Bread from the pan and place on a wire rack on a baking sheet. Pour the egg over the Monkey Bread and let it dry for about 30 minutes.
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