Classic Monkey Pull-Apart Bread | How to make Classic Monkey Pull-Apart Bread

Name: Classic Monkey Pull-apart Bread
Prep time: 2 h 15 min
Cook time: 50 min
Total time: 3 h 5 min
Yield: 10 people
Ingredients: For the dough:; All-purpose flour 3 cups; Milk powder 1/4 cup + 1 tablespoon; Vegetable oil 1/4 cup; Warm water 1 cup + 1 tablespoon; Active dry yeast 2 and 1/4 teaspoon; Granulated sugar 4 tablespoon; Salt 1 teaspoon; For the Caramel Sauce:; Dark brown sugar 1 cup; water 1/4 cup; Unsalted butter, cut into pieces 1/2 cup; Heavy cream 1/2 cup; Vanilla essence 1 teaspoon; 1/4 cup walnuts, chopped (optional); For the Cinnamon Sugar Coating:; Unsalted butter 1/2 cup; Granulated sugar 1 and 1/4 cup; Cinnamon powder 1 tablespoon

By Vibha Bhutada | 7th Aug 2016 |

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Classic Monkey Pull-Apart Breadby Vibha Bhutada

Prep Time
2
¹/₄Hours
Cook Time
50
mins
Serves
10
People

20 saves

1 review

7 likes

About Classic Monkey Pull-Apart Bread Recipe

Monkey bread is a sweet, sticky, gooey pastry made from tons of little dough balls smothered in cinnamon sugar and baked with caramel in a bundt pan or tube pan. These buttery bites of bread are pillow soft and ooze with warm caramel. Monkey bread is irresistible and will be loved by young and old alike.

The delicious and mouthwatering Classic Monkey Pull-Apart Bread is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Classic Monkey Pull-Apart Bread is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Classic Monkey Pull-Apart Bread. Vibha Bhutada shared Classic Monkey Pull-Apart Bread recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Classic Monkey Pull-Apart Bread. Try this delicious Classic Monkey Pull-Apart Bread recipe at home and surprise your family and friends. You can connect with the Vibha Bhutada of Classic Monkey Pull-Apart Bread by commenting on the page. In case you have any questions around the ingredients or cooking process. The Classic Monkey Pull-Apart Bread can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Classic Monkey Pull-Apart Bread with other users

Classic Monkey Pull-Apart Bread

Ingredients to make Classic Monkey Pull-Apart Bread

For the dough:
All-purpose flour 3 cups
Milk powder 1/4 cup + 1 tablespoon
Vegetable oil 1/4 cup
Warm water 1 cup + 1 tablespoon
Active dry yeast 2 and 1/4 teaspoon
Granulated sugar 4 tablespoon
salt 1 teaspoon
For the Caramel Sauce:
Dark brown sugar 1 cup
water 1/4 cup
Unsalted butter, cut into pieces 1/2 cup
Heavy cream 1/2 cup
Vanilla essence 1 teaspoon
1/4 cup walnuts, chopped (optional)
For the Cinnamon sugar Coating:
Unsalted butter 1/2 cup
Granulated sugar 1 and 1/4 cup
cinnamon powder 1 tablespoon

How to make Classic Monkey Pull-Apart Bread

Grease a 9 inch bundt pan. Set aside.
Dough:
In a large mixing bowl, dissolve yeast in warm water. Stir well to combine and set aside to proof for about 5 minutes.
Add the flour, milk powder, oil, sugar and salt.
Beat on high speed for 3 minutes using a dough hook if you have a stand mixer or using a hand mixer.
Transfer the dough to counter and knead until soft, smooth and elastic, about 10 minutes.
Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top.
Cover tightly with cling film and allow to rise for 1 hour or until doubled in size.
While dough is rising, prepare the caramel sauce.
Caramel Sauce:
Combine sugar and water in a heavy saucepan set over low heat. Cook until the sugar is dissolved.
Add the butter.
Let it come to a boil and cook until it reaches a golden caramel colour.
Remove from the heat and add the cream slowly. Be careful as it will splatter.
Whisk to combine and put back on the stove.
Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency.
Pour caramel sauce into the pan. Sprinkle the walnuts on it. Set aside.
Gently deflate the dough to allow the air bubbles to release.
Pull apart pieces and roll into balls, about 1.25 inches in diameter. Shape it into 40-45 balls.
Cinnamon Sugar Coating:
Melt butter on the stove-top in a heavy saucepan on low heat to get perfect, evenly melted butter.
Combine cinnamon and sugar in a small bowl.
Assembling:
Working one at a time, dip balls in melted butter, then generously roll in cinnamon sugar mixture.
Arrange them in the bundt pan as you go.
Pour the caramel walnuts mixture over the dough balls in the bundt pan.
Cover the pan and allow dough balls to rise again for about 45 minutes at room temperature.
Preheat oven to 180 degree C.
Uncover the pan and bake for 30-35 minutes or until golden brown on top and caramel begins to bubble around the edges.
Cool for 10 minutes and invert onto a large serving plate; pull apart to serve.
Serve warm.

My Tip:

1. Do not let the bread cool in the pan for more than 10 minutes or it will stick to the pan and come out in pieces. 2. You may need more cinnamon-sugar depending how heavy you coat each ball. 3. Monkey bread tastes best served on the same day, but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.