If you love Hot Cross Buns, Monkey Bread is an addition to your Easter feasts that you’re sure to love! Served warm, in the middle of the table, you’ll be able to pinch off balls of sweet, soft pastry that have been rolled in butter & cinnamon sugar! Baked in a Bundt tin, it will be a centrepiece on your table that is sure to get your friends & family talking.
You can mix this up a bit too – add some cinnamon & mixed spice to the dough in step 1. You could also add some sultanas or currants to the dough, so it’s more like a hot cross bun (see notes). For a dairy free option, you can substitute the butter for coconut cream. If you prefer a healthier Monkey Bread, check out Quirky Cooking for her Spelt Hot Cross Bun Monkey Bread.
The sweet dough in this recipe is a basic sweet bun recipe, that you can use to make things such as sweet scrolls, finger buns, add fillings or cover with icing or sugar glaze.
Sweet Dough Ingredients:
275g lukewarm water
2 sachets dried yeast (or 5 tsp dried yeast)
550g bakers flour
1 tsp salt
2 tsp milk powder (optional)
65g brown sugar
45g soft butter
Ingredients for Monkey Bread assembly:
100g raw sugar
2 tsp ground cinnamon
1 tsp mixed spice (optional)
1) Add all dough ingredients into your TM bowl, in the order listed in the recipe. Mix 40 seconds/speed 3.
2) Knead 8 minutes/dough setting. (it’s best to stay in your kitchen when using the dough setting, to keep an eye on your machine)
3) Transfer dough to a ThermoMat, wrap & let it rest/prove for 30 minutes in a warm spot, or until doubled in size.
4) Once proved, place the dough on your Thermomat or floured surface & knock back the dough with your hands.
5) To assemble the Monkey Bread, place 150g butter in TM bowl, melt 3 minutes/65 degrees/speed 2. Set aside in a small bowl. In a separate bowl, place sugar & spices & mix together.
6) Grease your Bundt tin well, with butter or non stick spray.
7) Pinch off walnut sized pieces of dough & roll into balls. Roll the balls in melted butter, then in the cinnamon sugar mixture. Place balls in your tin, making sure you keep the level of balls even around the tin. Drizzle over any remaining butter.
8) Cover with a clean tea towel & allow to prove in a warm place for 30 minutes.
9) Place tin into a cold oven & turn on to 180 degrees. Bake for 25-30 minutes.
10) Allow to cool in the tin for 5-10 minutes, then serve warm.
If you add sultanas or dried fruit to your dough, add them for the last minute of kneading (step 2).
If you’re having trouble finding a warm place to prove your dough, pour boiling water into your ThermoServer & place your dough on top. The heat that comes trough the lid will be enough to prove your dough.
When you roll the dough balls in butter & sugar, keep them at an even level around the tin, as the top of this tin will become the base of your Monkey Bread.
This has been proved for a further 30 minutes (I just sit the tin on top of my ThermoServer full of boiling water). Look how much it’s risen!
The Monkey Bread has just come out of the oven & smells amazing! Allow to cool for 5-10 minutes & then turn out onto a platter & serve. This is definitely best eaten warm, as the dough is so light & fluffy, however, my kids have enjoyed a few balls of this everyday for the last few days. It’s great as a treat or snack – even a few balls in the lunchbox.
If you don’t have a ThermoMat, use a stainless steel bowl greased with olive oil & cover with glad wrap instead.