monkey bread

Overview

Monkey bread, English Monkeybread, is a specialty bread in the United States. The dough is kneaded with milk, deflated after fermentation, divided into small dough balls, dipped in butter, brown sugar, cinnamon powder, and stacked one by one. The finished product is soft, sweet and brownish-red in color. As for why it’s called monkey bread? I think it may have a lot to do with its appearance - do the brown-red balls look like monkeys stacking Arhats? Monkey bread should be eaten hot after being baked. Because it is a stack of small dough balls, you can eat it by picking it with your hands. This may be another way of saying monkey bread - everyone eats it, just like monkeys picking fruits.

Tags

• baking
• children
• afternoon tea
• bread flour
• brown sugar
• brown sugar for dipping
• butter
• butter for dipping
• cinnamon powder for dipping
• raisins
• rum
• vanilla extract
• walnut kernels
• dry yeast
• milk
• salt

Ingredients

Steps

1. 1 Bread ingredients are ready

   

2. 2 First put the brown sugar, salt, milk, and vanilla extract into the bucket of a chef's machine, use chopsticks to dissolve them, and mix evenly

   

3. 3 Pour the flour and yeast into the bucket

   

4. 4 After the dough is formed, add softened butter and continue kneading

   

5. 5 Kneading is finished when the dough can be gently pulled out into a transparent film

   

6. 6 Make the dough into a round shape, place it in a bucket, cover it with a damp cloth, and carry out basic fermentation

   

7. 7 While the dough is fermenting, fry the walnuts over low heat, wash the raisins and soak them in rum

   

8. 8 Weigh the butter, brown sugar and cinnamon powder into a bowl and melt them in water after the basic fermentation of the dough is completed

   

9. 9 When the dough has risen to 2.5 times, poke holes in the top of the dough with your fingers. If it does not collapse or shrink, the fermentation is successful

   

10. 10 Take out the dough, place it on the kneading mat, let it rest for 10 minutes, and then roll it into a dough sheet about 5 mm thick

    

11. 11 Use a scraper to cut the dough into small pieces, each piece is about 10 grams

    

12. 12 Knead the dough into small balls, then put it into the butter, brown sugar and cinnamon melt. Use a spoon to roll it a few times so that the dough ball is evenly dipped in the melt

    

13. 13 Place the small dough balls in an 8-inch hollow non-stick baking pan, and sprinkle some raisins and walnuts in the gaps

    

14. 14 Then spread the small dough balls dipped in the melt into a layer, and then sprinkle raisins and walnut kernels in the gaps

    

15. 15 Put it into the oven for the second time. If the oven does not have a fermentation setting, control the temperature to about 38 degrees and put a bowl of warm water in the oven. When the dough rises to 80% of the mold, start preheating the oven to 180 degrees

    

16. 16 Put the bread dough into the middle and lower layers of the preheated oven at 180 degrees, and heat it up and down for about 35 minutes. If the surface is too heavily colored, you can cover it with tin foil

    

17. 17 Serve hot

    

18. 18 Fragrant and sweet

    

19. 19 Soft and sweet