Monkey Bread
This American favourite is also called bubble bread – because of the ‘bubbles’ of dough. The pieces of dough are tossed in a heavenly coating of butter, nuts, cinnamon and brandy soaked fruit.
Method
- Preheat the oven to 180 °C (350 °F). Grease a 23 cm spring-form ring cake tin.
- Mix the yeast, flour, salt and sugar together in a large mixing bowl. Add the milk, water and eggs and mix together to a soft dough. Knead on a floured surface for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with oiled plastic wrap and lave to rise in a warm place for about an hour, until doubled in bulk.
- Place the sultanas in a small sauce pan and add the brandy. Heat for 2 minutes until warm. Remove from the heat and set aside to soak.
- Mix the walnuts, cinnamon and sugar in a small bowl.
- Turn out the dough on a lightly floured surface and knead gently. Divide into 30 equal pieces and shape into small balls. Dip the balls, one at a time, into the melted butter. Roll them in walnut mixture and place half in the prepared tin, spaced slightly apart. Sprinkle over the soaked sultanas.
- Top with the remaining balls, dipping and coating as before. Sprinkle over any remaining butter and walnut mixture.
- Cover with oiled plastic wrap and leave to rise in a warm place for about 45 minutes or until the dough reaches the top of the tin.
- Bake in the oven for about 45 minutes until well risen and golden. Turn out onto a wire rack to cool. Serve sliced with lots of lovely butter.