Monkey Bread
I'm using my butter bread recipe to make this monkey bread.
Please follow the direction to make the bread.
Normally I would use a oven safe/proof glass dome bowl but today I thought I would use my chiffon cake pan.
I've inserted (below) pictures using my glass bowl but you may use any pan of your choice.
BROWN BUTTER
75g butter - place butter over a medium heat and let it bubble for 2 min, until it changes to a honey color. set aside to cool.
SUGAR COATING
100g brown sugar
1 tbs cinnamon powder
some chocolate chips - optional
While the butter bread dough is proofing, butter the entire inside of the pan. Get the brown sugar (mixed with cinnamon), the chocolate chips and melted butter ready in the work station.
When the dough has doubled, punch it down and turn it out onto a lightly floured surface. Knead the dough for 1 minute.
Cut off golf ball-size pieces of dough and roll them into rough balls. You'll approximately get about 20 golf ball size.
Dip the dough balls into the butter and then roll them in the sugar, placing them in the pan as you go.
Then continue adding layers until the pan is two thirds full. Ideally, you will have used all the dough.
You should have some left over butter and sugar mix. Mix these well and add a tsp of vanilla extract. Pour this yummy caramel mixture all over the dough.
Cover the pan with plastic wrap and let the dough rise until doubled in bulk, about an hour.
Preheat the oven to 180 deg cel.
Remove the plastic wrap and bake the bread on the center rack for 30 minutes.
Transfer the pan to a cooling rack and gently run a butter knife down the side here and there to loosen the loaf. Carefully flip the bread over onto the rack and remove the pan.
No monkeys were harmed during baking. Love to hear from you.
Enjoy...jue
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