Go away, get behind thee Satanist devil bread….
OMG….i just want to eat it and eat it and eat it…. and it is looking at me…………
Its going “know you want to!” I said “don’t”, but the bread said…………”do”!!
I said (with a big sigh) ” OK, you got me.,……….I do”….
This is easy peasy to make, takes bugger all time, no effort and its GORGEOUS!!!
Light and fluffy with caramelly sauce embedded in it….
So let’s get Yeasty beasty!!
What will you need?
1 & 1/2 cups of milk
3 tsps dried yeast
4 & 1/2 cups of Bakers Flour
1/2 cup of sugar
Pinch of salt.
For the glazing
75g-100g melted butter
1 cup of dark brown sugar ,I like to use light muscovado for this.
1 tsp of cinnamon.
Warm the milk and stir in the sugar and add in dried yeast.
Mix well and leave until frothy, about 10-15 minutes.
Put all dry ingredients in the mixing bowl and combine .
Add in the egg to the dry mix and mix through well.
Slowly pour in the milky mix while the mixer is still on, slowly though!!
Mix until combined, then switch to dough hook and knead for 8 minutes.
When dough looks silky, place in an oiled bowl, cover well and allow to rest for an hour.
Uncover dough and place on a lightly floured area.
Place butter in small saucepan and melt slowly, then allow to cool.
Cut small pieces from the dough.
I made about 80 I think but you could do 60-90 dependant on your sizing…
Roll pieces into balls (as above) and allow to rest for 10 minutes.
Dip balls in the butter and then place in the bottom of a well-greased round cake tin, one with high sides would be good (see below)
Lightly sprinkle combined brown sugar and cinnamon over the layer of monkey dough balls.
Now, don’t look at my brown clumps!!
What I did was made a caramel like sauce and left it to harden and then crumbled it on the balls (as above)
I used the same ingredients, but did it a different way…
But the method in the recipe above, with the sprinkling is better….well maybe…
Keep layering the dough balls on top and sprinkling until it is all assembled.
Cover and allow to rise for an hour.
The beauty of this, is you can now put the dough in the fridge if you want to bake at another time.
If you do this, allow 2-3 hours for the dough to come to the stage it would be after an hour (as stated above).
The great thing about this is, as this is a brekky type bread and best served warm, you can make it the night before…
The next morning, just pop it out of the fridge about 7am and leave it in the hot water cupboard till 9.30-10am and then bake!!
Pre heat the oven to 200 celsius.
Place bread in the oven and bake for 10 minutes and then turn down the heat to 175 celsius and bake for a further 40 minutes until golden brown.
Remove from oven and allow to cool for 5-10 minutes, then remove from the tin and put on a plate.
Best served warm and ENJOY, ENJOY, ENJOY!!
Pull off the pieces, that is the best bit:)
Extra delicious with a HUGE or small dollop of cream….
Still gorgeous when cold…………..but you can gently reheat a little………