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.

Savoury Monkey Bread with 7 differennt toppings from pinkpostitnote.com

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.

Savoury Monkey Bread with 7 differennt toppings from pinkpostitnote.com
Savoury Monkey Bread with 7 differennt toppings from pinkpostitnote.com
Bake for 30 to 40 minutes or until golden brown and cooked through.

Savoury Monkey Bread with 7 differennt toppings from pinkpostitnote.com

Set aside in the pan for 5 minutes to cool before turning onto a wire rack.

Monkey Bread

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

  1. 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.
  2. Place in a greased bowl and loosely cover. Set aside for 1 hour or until dough doubles in size.
  3. 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.
  4. Place the sesame seeds, poppy seeds, dukkah, parmesan, almonds, chilli paste and chives into individual bowls.
  5. 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.
  6. 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.
  7. 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.
  8. Serve warm or at room temperature plain or with your favorite dips.
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