the caramel brioche type to die for!
Need an amazing dessert recipe to amaze your guests at the next party? Fan of caramel dishes? So today we offer you a variety of caramel brioche that you will definitely fall in love with. Check out the Monkey Bread recipe – an unusual and very sweet delicacy that the whole family will enjoy. As a bonus, the Hawaiian variety is salty for lovers of wacky culinary combinations.
What exactly is Monkey Bread?
Monkey Bread, caramel brioche, monkey patties… incredible delights worth sharing with family and friends. Little known in France, the classic Monkey Bread recipe is Hungarian and based on making wonton dough brioche soaked in caramel and smothered in a gourmet sauce that isn’t actually required. Do you remember the famous cinnamon rolls? Crunchy on the outside and creamy soft on the inside, this dessert is from another planet! We recommend that you get a kouglof mold that is tall enough to prevent the balls from swelling as they cook out.
But where exactly did the name Monkey Bread, which literally translates as monkey bread, come from? The way you eat your dessert with your fingers, like monkeys do.
Original Monkey Bread Recipe
Ingredients for the dough:
- 1 cup hot milk
- 1/3 cup hot water
- 1/4 cup granulated sugar
- 2 tablespoons of melted butter
- 2 1/4 teaspoons instant yeast
- 3 1/3 cups all-purpose flour
- 1 1/2 tsp salt
For the cinnamon layer:
- 1 1/2 cups brown sugar
- 3 teaspoons of ground cinnamon
- 1/2 cup unsalted butter
For the icing:
- 2 cups powdered sugar
- 1/4 cup milk
- A few drops of vanilla extract
Before you start shaping the dough, first grease a kugelhopf pan (preferably a tall one) with softened butter, about 2-3 teaspoons. Place the hot milk, water, sugar, butter and yeast in the bowl of the stand mixer. Mix well and leave for 5 minutes, then attach the dough hook. Add flour and salt and knead on low speed. When the dough begins to form, increase the speed and continue kneading for 6-8 minutes. The dough should be pulled away from the sides of the bowl and it should be gooey, shiny and smooth, but not sticky.
Transfer the dough to a lightly oiled bowl and turn so that the bottom is also lightly oiled. Cover with cling film and let rise for about an hour or until the dough has doubled in size.
Instructions for the cinnamon layer:
Mix the brown sugar with cinnamon well in a medium bowl. Next, melt the butter and transfer it to a small bowl.
Monkey Bread Assembly:
Now you need to shape the dumplings. To do this, take the dough and shape it into a 20cm square. Next, cut 64 pieces and roll each into a ball. Dip each meatball, one at a time, into the butter then into the sugar/cinnamon mixture. Arrange the pieces in a die, overlapping them and filling in the blanks. Cover the mold with cling film and leave to rise for 45-60 minutes. Then bake for 30-35 minutes at 180 ° C. Let cool for 5 minutes (no more) and turn to remove the brioche from the mold. Leave it for 10 minutes before pouring the glaze over it. To prepare it, all you have to do is mix all the ingredients together.
Caramel brioche: A salty Hawaiian version
Once Monkey Bread’s original recipe is revealed, why not create a savory version afterward that offers one of its most famous wacky combinations: ham and pineapple.
Ingredients for the dough:
- 2 teaspoons (one 7g sachet) of dry yeast
- 1 cup (250ml) warm water
- 400 g of flour
- 2 teaspoons of salt
- 3 tablespoons of olive oil
- 200 g of cheese of your choice
- 150 g ham, cut into small cubes
- ⅓ cup (80 g) canned pineapple chunks, drained and finely diced
- 1 tablespoon of pizza sauce
Put the yeast into the hot water and stir. Then leave it for a few minutes until bubbles appear. Combine flour with salt in a large bowl and make a well in the center. Pour in yeast and olive oil. Start mixing with your hands to form a smooth ball. Place on a floured surface and knead for a few minutes. Transfer to a lightly oiled bowl and cover with cling film. Leave for 30 minutes or until the dough has doubled in size.
Preheat oven to 180°C on fan mode and prepare a baking sheet lined with parchment paper. Then, place the dough on a floured surface and knead for 5 minutes. Shape into a 20cm disc, top with a cup of cheese and add half of the ham and pineapple. Fold in the dough and gently knead it with your fingers to combine the ingredients well. Gently slice and roll each piece to make a 3 cm thick log. Then, cut each piece into 12 pieces and arrange them in a spiral on a plate. Cover with a towel and let rise for 30 minutes. Brush with pizza sauce and sprinkle with the remaining ham and pineapple. Bake for 15 minutes, sprinkle with the remaining cheese and return to the oven for another 10 minutes.