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Recipe Category / Breads and Pastries
Monkey Bread
  • Preheat oven to 160* C (320* F) Fan.
  • Beat the water, sugar and yeast in a mixer, using the whisk attachment until the sugar completely dissolves. If you have enough time, you can wait 10-20 minutes for the yeast to activate. (You will know it has activated when small bubbles rise to the surface.)
  • Add the butter, egg, salt and flour. Beat with the hook attachment for 8-10 minutes, until the dough comes together and completely pulls away from the sides of the bowl.
  • Dust your hands and your working surface with flour.
  • Remove the dough from the mixer, cut it in to small pieces – about 30 cm – and shape them in to small balls about 2 cm in diameter.
  • Prepare the mixture for the coating.
  • Combine the sugar and cinnamon in one bowl and place the melted butter in another.
  • First coat the balls of dough in the melted butter and then coat them in the sugar-cinnamon mixture.
  • Arrange the coated balls of dough in a 28 cm nonstick cake pan with a hole in the middle. You want the balls of dough to stick together while baking.  If you don’t have a nonstick cake pan, grease with some butter.
  • Set aside for about 1 ½ hours, until it doubles in size.
  • Bake for 30-40 minutes, until golden.
  • When ready, remove from oven and set aside for 10 minutes to cool before turning it out.

For chocolate ganache

  • Chop the chocolate couverture in to small pieces and set aside in a bowl.
  • Heat the heavy cream in a saucepan. As soon as it starts to bowl, pour it over the chocolate immediately.
  • Stir until the chocolate melts, is incorporated and becomes shiny.

To serve

  • Break off a piece of monkey bread, dip in to the chocolate ganache and enjoy!
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Nutrition information per portion

Calories (kcal)
8 %
Total Fat (g)
12 %
Saturated Fat (g)
25 %
Total Carbs (g)
7 %
Sugars (g)
9 %
Protein (g)
4 %
Fibre (g)
4 %
Sodium (g)
0 %

*Based on an adult’s daily reference intake of 2000 kcal.