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Mini monkey bread
A simplified version of a Hungarian coffee cake and a Polish babka, and a close relative of the cinnamon roll. Its name is also an instruction: much like a monkey would, you pull the chunks of baked bread apart by hand.
YIELDS
3
TO
6
Ingredients
- 1 1/2 cups milk
- 1 package active dry yeast (about 2 teaspoons)
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
- 2 eggs
- 1 teaspoon salt
- 5 cups all-purpose flour
- 3/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 tablespoons cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla paste
Directions
- In a small saucepan over medium heat, warm the milk to 110° F. You’ll need a kitchen thermometer to keep an eye on the temp.
- Mix the yeast, milk, and sugar in the bowl of a stand mixer until dissolved, then cover and let rest for a good 10 minutes.
- Now add the butter, eggs, and salt. Beat on low speed until combined. At this point, replace the mixer’s paddle with a dough hook. Gradually add the flour, cup by cup, and beat until it forms a dough, then increase the speed and knead for another couple of minutes. Now place the ball of dough in a bowl lightly coated with oil.
- Cover and let rest in a warm spot for a couple of hours, or until the dough doubles in size.
- In a bowl, mix the butter, granulated sugar, brown sugar, and cinnamon. Divide into two bowls, setting one aside.
- Grease a 12-cup muffin tin with butter. Once the dough has risen, punch it down to release its air, then pull off pieces and roll them into balls. You should aim for 36 balls in total. Roll each ball in the butter and sugar mixture until well coated. Place three balls into each cup of the muffin tin—though if you end up with four or five smaller balls, it’s all good. Once they’re all filled, cover the tray with plastic wrap and set it aside to let rest for half an hour. They’ll rise again, doubling in size.
- Preheat the oven to 350°F.
- Uncover the monkey balls and spoon the remaining butter-sugar mixture over each. Bake for 20 minutes or until they’re golden brown. Keep an eye on them—a moment too long and the sugar burns.
- If you feel like some extra icing to drizzle on top, whisk together a bowl of powdered sugar, milk, and vanilla. Enjoy!
