Monkey Bread

I organised a Diabetes Party yesterday (basically I made proper Spanish hot chocolate and laid on the table all sorts of home baked goods).

If you know what monkey bread is (and if not, just read further) you will agree that it is the perfect choice as main dish for this sort of event. Honestly, enriched dough dipped in melted butter and covered with cinnamon sugar,  plus butter and brown sugar poured over the dough balls and a vanilla glaze to finish it up (in case it’s not sweet enough…). A must.

Monkey bread is at its best when eaten straight out from the oven, and I wanted a real treat for my guests. The drawback is they didn’t allow me very long for pictures… Oh! If you make it, remember it must be eaten by pulling it apart with your fingers directly from the main cake!


For the dough

  • 8 g active dry yeast
  • 60 ml warm water, around 40 °C
  • 300 ml warm 2% milk, around 40 °C
  • 75 g melted butter
  • 70 g sugar
  • 2 eggs
  • 1 tsp salt
  • 625 g all-purpose flour

Mix the warm water, milk, melted butter, sugar, eggs, salt, and 3 cups of flour. Beat on high speed for 3 minutes. Add by hand the rest of the flour, until a firm dough is formed.

Knead the dough until smooth and elastic, around 5 minutes. Bring the dough into a ball and place in a greased bowl, cover with plastic wrap and refrigerate overnight.

For the coating and assembly

  • 170 g butter
  • 300 g sugar
  • 1 tbsp ground cinnamon
  • 50 g chopped pecan nuts
  • 2/3 cup packed light or dark brown sugar
  • 1 tsp vanilla extract

Melt 110 g of the butter and mix the sugar and cinnamon in another bowl.

Grease a bundt pan.

Punch the cold dough gently and pull apart pieces and roll them into golf size balls (40 to 45 will be needed). Dip the balls in the melted butter and then coat them with the cinnamon-sugar mixture. Arrange half of the balls in the bundt pan and spread the pecan nuts. Place the rest of the balls on top.

Cover the pan with plastic wrap and let rise at room temperature for 1 hour.

Melt the remaining 60 g of butter and whisk in the brown sugar and vanilla extract. Pour it over the rised dough balls in the bundt pan. 

Bake in a preheated oven at 160 °C fan for 30 to 35 minutes until golden brown on top. Let cool slightly before removing it from the pan.

For the vanilla glaze

  • 120 g powder sugar
  • 45 ml milk
  • 1/2 tsp vanilla extract

To make the glaze, whisk all the ingredients together and pour over the bread.




Here you have my two most eager guests digging in!