Monkey bread, also referred to as bubble loaf, is a gooey, sticky pastry that people love to eat. Though recipes for this bread have been circulating in the U.S. since the 1950s, the treat has only recently become very popular. Traditionally, it was enjoyed at breakfast but now people eat it any time of day. Served hot, it is easy for us to pull a piece off with our hands, just like little monkeys!
You will need:
• 2 ¾ cup all-purpose flour
• 2 ¼ cup whole wheat flour
• 1 cup sugar
• ½ cup warm water
• ½ cup honey
• 2 ounces fresh yeast
• 1 stick (4 ounces) butter
• 2 teaspoons Saigon cinnamon
• 1 teaspoon salt
• 1 egg
• Pastry brush
• 2 small bowls
• Medium-sized non-sticking Bundt pan
• Mixer with a dough hook attachment
Optional caramel sauce-
Step 1: Make the cinnamon-sugar mixture by mixing together the Saigon cinnamon and sugar in a small bowl. Set this aside.
Step 2: Bloom the yeast by mixing honey, water, and yeast in a small bowl for 10 minutes or until the mixture is foamy.
Step 3: Preheat the oven to 350 degrees Fahrenheit.
Step 4: Knead remaining ingredients in the mixer equipped with the dough hook. Knead about 8 minutes or until dough comes together and can be pulled away from the sides of the mixing bowl.
Step 5: Flour a flat work surface. Remove the dough from the mixing bowl and knead it about 10 minutes or until it is smooth and elastic. If needed, add some more all-purpose flour.
Step 6: Place the dough in a warm location to rise until the size doubles. Punch dough down and allow an additional 30 minutes for it to rise again.
Step 7: Cut 1-ounce pieces of dough and roll each into a ball shape.
Step 8: Melt some butter and use the pastry brush to coat the Bundt pan with a portion. Coat the pan lightly with some of the cinnamon-sugar mixture. Place the dough balls in the pan, stacking them on top of each other to cover the bottom of the pan. Brush the dough in the pan with melted butter and then sprinkle some cinnamon-sugar on top. Continue placing the dough balls in the pan in layers, covering each layer with butter and cinnamon-sugar.
Step 9: Bake the bread for about 20 to 30 minutes, rotating it every 10 minutes. Once baked, the bread will double in size.
Step 10: Remove bread from oven and allow it to cool for 10 minutes. To remove the bread from the pan, invert the cooled pan over a plate.
Step 10: Make the caramel sauce by combining the corn syrup and sugar in the saucepot. Stir in some water until a wet sand consistency is achieved.
Step 11: Cook on medium heat without stirring until the mixture appears amber in color.
Step 12: Remove the pan from the heat. Whisk in the butter until it is completely melted. Whisk in the vanilla and warmed heavy cream.
Step 13: Cool the caramel sauce and pour it over the monkey bread before serving.