Monkey Bread Recipe
Monkey Bread Recipe
Sick of serving up the same boring crap for guests when they come over? You know what I’m talking about; spring onion dip, cheese and chilli Philly, rice crackers (to pretend they’re healthy), Jatz biscuits, a wedge of brie, a chunk of hard yellow cheese and some twiggy sticks? And where does most of it end up? In the bin. Wasted. And it wasn’t cheap either, was it?
Well this monkey bread is the answer and before you take one look at it and get all intimidated and think that looks way too hard, let me tell you that it is EASIER than making a loaf of bread. Whether you have a stand mixer with a dough hook or not it’s just flour, yeast and water kneaded into a dough, divided into balls which are then painted with melted butter before being dipped into 7 different bowls of yummy things like sesame seeds, dukkah, chilli, poppy seeds etc. and plopped into a Bundt pan and baked.
Your guests will think that this was hard for you and be super impressed and you can collect all the accolades and glory whilst knowing that it was a piece of cake. Everyone can have fun pulling it apart and then you can either spread them with butter, dip them into quality olive oil or into hummus or your favorite dip. Freeze the leftovers or tuck them into the kid’s lunch boxes for school.
4 cups plain flour
2 tsp salt
1 sachet (7g/2 tsp) dried yeast
1 tsp caster sugar
1 egg
1 1/2 cups warm water
1/3 cup olive oil
100g butter, melted
2 garlic cloves, crushed
2 tbsp. toasted sesame seeds
2 tbsp. poppy seeds
2 tbsp. pistachio dukkah
1/4 cup finely grated parmesan
1/4 cup flaked almonds
2 tbsp. chilli paste
2 tbsp. finely chopped chives
Combine the flour, salt, yeast and sugar in a large bowl to a stand mixer with a dough hook (or do this by hand). Add the egg, water and oil and mix to combine. Beat on low speed until dough comes together and is smooth and elastic (around 10 minutes by hand). You may have to add a little more flour if it’s still sticky.
Place in a greased bowl and loosely cover. Set aside for 1 hour or until dough doubles in size.
Pre-heat oven to 180C/160C fan-forced/350F. Grease a 25cm ring or bundt pan with a little of the melted butter and lightly dust with flour.
Place the sesame seeds, poppy seeds, dukkah, parmesan, almonds, chilli paste and chives into individual bowls.
Punch down dough and cut into four portions. Cut each of these portions into 16 and roll into balls so you will have 64 in total. Lay them out onto sheets of baking paper.
Mix the garlic with the melted butter and brush all over the balls. Dip the buttered balls into the different mixtures to coat and then alternately place them into the bundt pan. Set aside for 15 minutes to rise.
Bake for 30 to 40 minutes or until golden brown and cooked through.
Set aside in the pan for 5 minutes to cool before turning onto a wire rack.
Ingredients
- 4 cups plain flour
- 2 tsp salt
- 1 sachet (7g/2 tsp) dried yeast
- 1 tsp caster sugar
- 1 egg
- 1 1/2 cups warm water
- 1/3 cup olive oil
- 100g butter, melted
- 2 garlic cloves, crushed
- 2 tbsp. toasted sesame seeds
- 2 tbsp. poppy seeds
- 2 tbsp. pistachio dukkah
- 1/4 cup finely grated parmesan
- 1/4 cup flaked almonds
- 2 tbsp. chilli paste
- 2 tbsp. finely chopped chives
Instructions
- Combine the flour, salt, yeast and sugar in a large bowl to a stand mixer with a dough hook (or do this by hand). Add the egg, water and oil and mix to combine. Beat on low speed until dough comes together and is smooth and elastic (around 10 minutes by hand). You may have to add a little more flour if it's still sticky.
- Place in a greased bowl and loosely cover. Set aside for 1 hour or until dough doubles in size.
- Pre-heat oven to 180C/160C fan-forced/350F. Grease a 25cm ring or bundt pan with a little of the melted butter and lightly dust with flour.
- Place the sesame seeds, poppy seeds, dukkah, parmesan, almonds, chilli paste and chives into individual bowls.
- Punch down dough and cut into four portions. Cut each of these portions into 16 and roll into balls so you will have 64 in total. Lay them out onto sheets of baking paper.
- Mix the garlic with the melted butter and brush all over the balls. Dip the buttered balls into the different mixtures to coat and then alternately place them into the bundt pan. Set aside for 15 minutes to rise.
- Bake for 30 to 40 minutes or until golden brown and cooked through. Set aside in the pan for 5 minutes to cool before turning onto a wire rack.
- Serve warm or at room temperature plain or with your favorite dips.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
