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MONKEY BREAD
cook:
2 h 30 min
1,416,020 views Monkey bread goes by many different names: bubble loaf, sticky bread, pinch-me cake, and countless others. But as Shakespeare once wrote… a monkey bread by any other name would smell as sweet.
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INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Monte Cristo Monkey Bread
500 g bread flour
7 g instant dry yeast
50 g granulated sugar
100 g whole milk, warm (~85 °F)
200 g water, warm (~85 °F)
7 g kosher salt
85 g unsalted butter, cubed + very soft (~75 80 °F)
stick As needed non spray
Deli ham (preferably honey ham), sliced
Gruyere cheese, grated
Powdered sugar
Raspberry jam
For the Herb Garlic Monkey Bread
500 g bread flour
7 g instant dry yeast
50 g granulated sugar
100 g whole milk, warm (~85 °F)
200 g water, warm (~85 °F)
10 g kosher salt
85 g unsalted butter, cubed + very soft (~75 80 °F)
stick As needed cooking olive oil or non spray
Melted unsalted butter
Parsley, chopped
Chives, chopped
Dill, chopped
Garlic, minced
Kosher salt
Freshly ground black pepper
For the Cinnamon Sugar Monkey Bread
500 g bread flour
7 g instant dry yeast
170 g granulated sugar, divided + more for the pan
100 g whole milk, warm (~85 °F)
200 g water, warm (~85 °F)
10 g kosher salt
85 g unsalted butter, cubed + very soft (~75 80 °F)
stick As needed non spray
200 g brown sugar
2 tbsp cinnamon
TOOLS
Babish Tiny Whisk Set
Babish Mixing Bowl
Babish Rolling Pin
Babish Mini Prep Bowls
Babish 12-Piece Set
DIRECTIONS
1.
For the Monte Cristo Monkey Bread
1.
Combine the flour, yeast, and sugar in the bowl of a stand mixer.
500 g bread flour
7 g instant dry yeast
50 g granulated sugar
2.
Evenly combine the dry ingredients using a whisk or fork.
3.
Add the milk, water, and salt to the bowl. With the mixer fitted with a dough hook attachment, combine the dough on medium-low speed until almost homogeneous.
100 g whole milk, warm (~85 °F)
200 g water, warm (~85 °F)
7 g kosher salt
4.
Begin adding the butter, one cube at a time, and waiting until each cube is incorporated before adding another one until all of the butter has been added.
85 g unsalted butter, cubed + very soft (~75 80 °F)
5.
Increase the speed to medium-high and mix until the dough is smooth, elastic, and clears the sides of the bowl, about 6-8 minutes.
6.
Transfer the dough to a large greased bowl and cover it with plastic wrap.
7.
Let the dough proof until about doubled in size, about 1-2 hours depending on the warmth of the room.
8.
Meanwhile, grease 1 large tube or bundt pan or loaf pan or muffin tin generously with non-stick spray.
As needed non spray
9.
In a small bowl, combine the ham and cheese. Toss to combine.
Deli ham (preferably honey ham), sliced
Gruyere cheese, grated
10.
Remove the dough from the bowl and place it on a lightly oiled work surface. Divide and shape the dough into even golf-ball-sized portions. *If using a muffin tin, make portions half the size.
11.
Roll the dough balls in the melted butter and then in the ham and cheese mixture. Place them into the prepared baking pan(s).
12.
Loosely cover the pan(s), and allow the dough to proof for another 45 minutes - 1 hour, until puffed.
13.
Meanwhile, preheat the oven to 350°F.
14.
Once risen, remove the plastic wrap from the pan(s).
15.
Bake the monkey bread for 30-35 minutes, turning halfway through, until the dough is cooked through (200-205°F) and golden brown on top.
16.
Allow the bread to cool for 10 minutes, then flip it onto a serving platter of your choice. Serve warm with a sprinkle of powdered sugar and jam.
Powdered sugar
Raspberry jam
17.
For the Herb Garlic Monkey Bread
1.
Combine the flour, yeast, and sugar in the bowl of a stand mixer.
500 g bread flour
7 g instant dry yeast
50 g granulated sugar
2.
Evenly combine the dry ingredients using a whisk or fork.
3.
Add the milk, water, and salt to the bowl. With the mixer fitted with a dough hook attachment, combine the dough on medium-low speed until almost homogeneous.
100 g whole milk, warm (~85 °F)
200 g water, warm (~85 °F)
10 g kosher salt
4.
Begin adding the butter, one cube at a time, and waiting until each cube is incorporated before adding another one until all of the butter has been added.
85 g unsalted butter, cubed + very soft (~75 80 °F)
5.
Increase the speed to medium-high and mix until the dough is smooth, elastic, and clears the sides of the bowl, about 4-5 minutes.
6.
Transfer the dough to a large greased bowl and cover it with plastic wrap.
7.
Let the dough proof until about doubled in size, about 1-2 hours depending on the warmth of the room.
8.
Meanwhile, grease 1 large tube or bundt pan or loaf pan or muffin tin generously with non-stick spray.
As needed cooking olive oil or non spray
9.
Remove the dough from the bowl and place it on a lightly oiled work surface. Divide and shape the dough into even golf-ball-sized portions.*If using a muffin tin, make portions half the size.
10.
Roll the dough balls in a mixture of the melted butter, fresh herbs (of your choice), salt, and pepper. Place them into the prepared baking pan(s).
Melted unsalted butter
Parsley, chopped
Chives, chopped
Dill, chopped
Garlic, minced
Kosher salt
Freshly ground black pepper
11.
Loosely cover the pan(s), and allow the dough to proof for another 45 minutes - 1 hour, until puffed.
12.
Meanwhile, preheat the oven to 350°F.
13.
Once risen, remove the plastic wrap from the pan(s).
14.
Bake the monkey bread for 30-35 minutes, turning halfway through, until the dough is cooked through (200-205 °F) and golden brown on top.
15.
Allow the bread to cool for 10 minutes, then flip it onto a serving platter of your choice. Brush the dough with any remaining herb butter. Serve warm.
16.
For the Cinnamon Sugar Monkey Bread
1.
Combine the flour, yeast, and 50 grams of sugar in the bowl of a stand mixer.
500 g bread flour
7 g instant dry yeast
50 g granulated sugar, divided + more for the pan
2.
Evenly combine the dry ingredients using a whisk or fork.
3.
Add the milk, water, and salt to the bowl. With the mixer fitted with a dough hook attachment, combine the dough on medium-low speed until almost homogeneous.
100 g whole milk, warm (~85 °F)
200 g water, warm (~85 °F)
10 g kosher salt
4.
Begin adding the butter, one cube at a time, and waiting until each cube is incorporated before adding another one until all of the butter has been added.
85 g unsalted butter, cubed + very soft (~75 80 °F)
5.
Increase the speed to medium-high and mix until the dough is smooth, elastic, and clears the sides of the bowl, about 4-5 minutes.
6.
Transfer the dough to a large greased bowl and cover it with plastic wrap.
7.
Let the dough proof until about doubled in size, about 1-2 hours depending on the warmth of the room.
8.
Meanwhile, grease 1 large tube or bundt pan or loaf pan or muffin tin generously with non-stick spray.
As needed non spray
9.
In a small bowl, combine the granulated sugar, brown sugar, and cinnamon. Whisk to combine.
120 g granulated sugar, divided + more for the pan
200 g brown sugar
2 tbsp cinnamon
10.
Remove the dough from the bowl and place it on a lightly oiled work surface. Divide and shape the dough into even golf-ball-sized portions.*If using a muffin tin, make portions half the size.
11.
Roll the dough balls in the melted butter and then in the cinnamon-sugar mixture. Place them into the prepared baking pan(s).
12.
Loosely cover the pan(s), and allow the dough to proof for another 45 minutes - 1 hour, until puffed.
13.
Meanwhile, preheat the oven to 350°F.
14.
Once risen, remove the plastic wrap from the pan(s). Brush the dough with any remaining cinnamon-sugar mixture.
15.
Bake the monkey bread for 30-35 minutes, turning halfway through, until the dough is cooked through (200-205°F) and golden brown on top.
16.
Allow the bread to cool for 10 minutes, then flip it onto a serving platter of your choice.
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