Monkey Bread

Summary

Prep Time	45 mins
Cook Time	35 mins
Total Time	3 hrs 35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Also:

150 g butter
220 g cane suar, brown
2 teaspoons cinnamon powder

Instructions

Warm the milk lukewarm with 80 g water, 30 g butter and 50 g sugar, maximum 37 ° C. Immediately remove the pot from the stove and crumble the fresh yeast into it. Mix everything with a wooden spoon until the yeast has completely dissolved.
Pour 450 g flour into a mixing bowl and mix with 1 heaped teaspoon salt. Add the lukewarm milk and yeast mixture to the flour in the mixing bowl and knead everything into a smooth dough for about 5 minutes. Cover and let rise in a warm environment for 1 hour until the volume has increased significantly.
Let the dough slide onto a lightly floured work surface and sprinkle a handful of flour over it. The dough has a fairly soft, elastic consistency. Roll out the dough with a rolling pin into a large rectangle. Cut this into 7 strips and divide them into 6 equal pieces. Shape them into small balls. Since the dough is quite soft, the balls will certainly not be ideal, but in this case that doesn`t matter at all.
Now melt the 150 g butter in a small saucepan. You can also tan a little. Mix 200 g of brown sugar with 2 teaspoons of cinnamon on a deep soup plate.
Grease a ring cake or wreath dish. Turn every single ball of dough in the melted butter, then immediately toss in the sugar-cinnamon mixture and place in the mold. Repeat this process for SO long, until the dough is used up and all the dough balls are stacked around the pan. Cover with a cloth and let rise for 1 more hour in a warm environment.
Preheat the oven to 180 ° C. Place the mold on the oven grid and bake the Monkey Bread on the bottom rack for about 30-35 minutes until golden brown. Keep an eye on the end of the baking time and cover the pan with aluminum foil if necessary.
Take out the tin and let it cool down briefly on a wire shelf, approx. 5 minutes, then turn it out onto a cake latte to serve. A crust forms as it cools. Each guest now plucks their own pieces from the cake with their fingers and enjoys it lukewarm.
It will smell incredibly good in your kitchen! But be careful! Do not nibble and pluck the first ball immediately after taking it out of the oven. That gives blisters! The crust is incredibly hot.

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