Made this Monkey Bread before using Chef Michael Smith's recipe. Recently, I was thinking of making cinnamon rolls then I remembered this bread where the flavours are quite close to cinnamon rolls. Started looking up for the recipe and found several. Finally, I decided to try Soke Hah's Hungarian Coffee Cake which looks so tempting.
Verdict - A very soft bread with nice aroma of cinnamon powder, sweetness of the raisins and crunchy bits of almond. Made this for a group gathering and everyone has a pinch at the cake, Thumbs Up from them. This bread was something new to this group of people. Many thought it is a cake rather than a bread. A member of the group suggested that I make the bread in 2 layers only so that all the pieces are brown and crispy.
Just a reminder, this is not a cake but more like a bread/bun with several names:
Monkey Bubble Bread
Hungarian Coffee Cake
Pinch Me Cake etc....
Do let me know if there are other names...
Didn't take pictures of the dissected buns at the gathering. I make another and take some pictures. The interior pieces are soft, moist and fluffy.
Recipe Source - No Frills Recipes [with slight modifications]
Ingredients for Filling
100-120 ml melted butter/margarine or olive oil
a handful of raisins/sultanas [I used about 100 gm]
100-120 gm brown sugar
1-2 tsp cinnamon powder
50 gm almond nibs
1/2 tsp salt [I like it slightly savoury instead of just sweet] - can omit
410 gm bread flour
3 tbsp castor sugar
2 tsp instant yeast
2 tbsp skim milk powder [I omit cos' I used milk instead of water]
1 egg + water/milk to make up to 250 ml or 1 cup
3 tbsp butter
Post update on 13 June 2014
100-120 ml melted butter/margarine or olive oil
a handful of raisins/sultanas [I used about 100 gm]
100-120 gm brown sugar
1-2 tsp cinnamon powder
50 gm almond nibs
1/2 tsp salt [I like it slightly savoury instead of just sweet] - can omit
- combine the last 4 ingredients in a small tray. set aside.
410 gm bread flour
3 tbsp castor sugar
2 tsp instant yeast
2 tbsp skim milk powder [I omit cos' I used milk instead of water]
1 egg + water/milk to make up to 250 ml or 1 cup
3 tbsp butter
- Knead all the ingredients [except butter] in a mixing bowl until soft.
- Add in butter and continue to knead until soft, smooth and elastic.
- Shape into a ball and cover to rest for 20-30 minutes or until double in size.
- Greased a tube pan and lightly dust with some flour.
- Knock down dough and divide into small portions like the size of walnut. Rough into rough balls.
- Dip these in melted butter, then coat with filling mixture.
- Place a layer of the balls in the tube pan, barely touching one another. Sprinkle some raisins on top. Place another layer of the coated balls. Repeat the same until finished.
- Cover to proof for 40 minutes or until double in size.
- Bake in preheated oven at 180 degrees C for 45-50 minutes.
- Remove, brush with extra melted butter if preferred. Loosen the bread from the tin.
- Invert pan and let the oil and sugar mixture runs down over the bread.
- To serve, break apart with 2 forks or pinch piece by piece.
This post is linked to Little Thumbs Up May Event - Milk Theme
organised by Bake For Happy Kids and My Little Favourite DIY,
organised by Bake For Happy Kids and My Little Favourite DIY,
hosted by Tze of Awayofmind Bakery House
Post update on 13 June 2014
This Monkey Bread can also be baked in a 9 inch square baking tin. You will get 2 layers of nicely brown and crispy bread.
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