How to Make Monkey Bread | Sweet Tear & Share Loaf Recipe
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- čas přidán 9. 07. 2024
- Whether you are a monkey or a human, this is a bread you would enjoy. It is such a delicious tear and share loaf. Spiced with cinnamon and cloves. Layered with butterscotch sauce. I also have a recipe for a savoury version with garlic and herbs. They are both delicious.
📖 Get the recipe ➡️ www.chainbaker.com/the-ultima...
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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#Bread #Baking #ChainBaker - Jak na to + styl
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Wow! Excellent presentation. Easy to follow,and pleasant to listen too.
Made this again today - this time a double batch (with 3x butterscotch sauce) baked in jumbo muffin tins. Turned out beautifully - photos posted on "Charlie's Baking Buddies".
Thank you, ChainBaker, for the wonderful recipes, the explanation and the kindness with which you respond to our questions!
Thank you 🙏
Yes I agree
The Hungarian-Jewish version of this bread was my childhood favorite. It is called Aranygaluska, appr. "Golden Gnocchis" the dough pieces are dunked into melted butter and then coated with a ground walnut-sugar mixture. It would be a great addition to your international playlist. 😏
Yummy!! I love your technique of adding the butter into the dough! I definitely want to make this. Thank you
I made this using a miso caramel sauce I made earlier and had sitting in the fridge, it was awesome.
I appreciate the use of a transparent lid instead of plastic wrap!
Bread looks delicious! If only I wasn't doing a no sweets lent :) Oh well, I'll make it next month
I couldn't believe it took me so long to figure out that I could use a glass lid 😆 I do have a garlic butter version for this kind of bread too..that could be a good non-sweet alternative :)
@@ChainBaker sir please could shed light on this
If I want to use milk instead of just water and am only having milk powder, what will be the ratio of milk powder to water in order to achieve using milk instead of water
You can find a video about that in the Principles of Baking playlist 😉
Made this today (finally!!) alongside the Garlic & Herb pull-apart loaf. The aroma from the oven while baking the loaves was heavenly. The Monkey bread had just the right amount of cinnamon and cloves and the butterscotch sauce put it over the top!!! Shared with family and neighbors. Photos have been posted on "Charlie's Baking Buddies".
I immediately went to check my pantry if I have enough Bread Flour. Looks good as always CB!
Haha love it 😁 thank you! I also have a savoury version for this recipe made with garlic butter 🤤
omg I wanna try!
nice presentation and execution of this versatile recipre. as you point out the basic idea can be adjusted from sweet to savory. thanks for sharing your skills and content ideas
Here is a savoury one I made btw - czcams.com/video/xOC99EQWe1w/video.html
Very interesting recipe! I liked!
😍
Hi! I absolutely love your channel. How would I make this ahead of time? If I wanted to prep it in the evening and then bake it in the morning, how would I go about doing that?
This loaf would set solid in the fridge. I would suggest cold bulk fermentation. Here is a video about it - czcams.com/video/x-8UoEgtt48/video.html
thanks for sharing your recipe . can we keep the dough for next day and how
Refrigerate it right after kneading. Then continue on the next day with dividing and so on.
Your Amazon store doesn't list food scale or temp probe. Are there ones you recommend? also, GREAT channel!! no one else does side by side comparisons which new bakers need to see.
Hygiplas temperature probe is the best I have ever used. The scale does not really matter. Get the cheapest digital one that can weigh 0.1g and go gup to at least 3kg.
Great video could I leave for the fermentation overnight in the refrigerator? Ty
You can ferment any dough in the fridge - czcams.com/video/x-8UoEgtt48/video.html ✌️
Yum Yum Yum!
😋
@@ChainBaker 😋😋
Wow😍👌👌👌 I will make it tomorrow
Let me know how it was! 😉
I made it😄😁😭 that was delicious. Absolutely soft and sweet. But I made a mistake 🤦♀️ I didn't cover my loaf pan with parchment paper. I just sprayed nonstick spray and I trusted that. But that was an unforgivable mistake🤣 the bread didn't come out and stuck to the loaf. 😂 so the result was not a beauty like yours. But that was a very delicious one. Thanks another for your teaching. I appreciate all those details 🥰🙋♀️🙋♀️🌱🌱🌱
So good you have to eat it with the tin 😆 I make mistakes all the time when baking. You just see the successful bakes ;) the main thing is that you made it and it was delicious! I'm glad you enjoyed it :) thank you.
@@ChainBaker thank you for your kindness 🥰🙋♀️🌱my next project will be BABKA😋💪
what size eggs do you use for baking? does it make a difference?
I used a large egg for this dough. It was around 55g. For this particular bread it does not make a massive difference, but in some cases a larger egg would make the dough too wet as egg contains water and does contribute to the total hydration % of the dough. I usually mention the weight only when it's critical 😊👍
How would you adapt this to use overnight cold proofing?
Cut the bulk fermentation time by 30 minutes and refrigerate the loaf right after it's been assembled. You will need to remove it from the fridge before you bake it so that it loosens up a bit because all the butter and sugar will be set solid. Hope it works 🤞😅
@@ChainBaker Thank you! I appreciate you taking the time to reply - love your videos!
If you were to make two batches, would you use double the ingredients in one dough or make two separate doughs?
No need to make two separate batches. The best option would be to weigh the dough after kneading and divide it in two, then ferment the two halves separately 👍
@@ChainBaker Thanks so much for the reply! I made this recipe the other day and my family liked it so much they asked for more lol
Nice one 😄 I'm glad you all enjoyed it!
Can i use self rising flour instead of Bisquick?
No idea what bisquick is.
Prepped a cold-fermented mini loaf version of this recipe last night, along with a triple batch of your Pan de Muertos czcams.com/video/3LVZW9onlpg/video.html and also your Healthy Whole Grain Breakfast rolls czcams.com/video/NSwwwxy4n0E/video.html - they all cold-fermented in the fridge overnight. Baked the mini loaves and the Healthy Whole Grain rolls while I was busy shaping and final proofing six of the Pan de Muertos. All in all, a very productive morning (before I started work)! Photos have been posted on "Charlie's Baking Buddies".
Please how many hours you left in the refrigerator? Ty
@@julhe8743 For the Monkey Bread I would say anywhere from a minimum of 8-10 hours for cold-proofing. Good luck with your baking 😉
@@julhe8743 You can also take a look at this more recent Monkey Bread recipe from Christmas - it includes a cold-proof process: czcams.com/video/mnwjx8jTg7Y/video.html
That look SO good. I'm making it right now. My sauce, however, is not as thick as yours. Maybe I should let it boil for another minute?
It will thicken as it cools. And even if it doesn't it will be fine 👍
I also have a savoury version made with garlic butter 😁
@@ChainBaker Thank you so much! I'm from Spain, no one knows monkey bread here, so I am thrilled to try it. The savory version sounds amazing too.
To be hones I don't even know where it's from 😁 let me know how you get on :)
@@ChainBaker Due to my hideous scheduling skills and my lazy, lazy yeast, I've just finished. Almost 1 AM. The smell is amazing, gonna have a terrific breakfast tomorrow!
Lol .. Last week i wanted to make monkey bread and saw your savory version. I made these same adjustments.
P.S. the savory version was also a hit!
Nice one! I will post a brioche version for Christmas 😁
@@ChainBaker heck yeah!! I appreciate what you do!!! Thank you
Cheers! ✌️
You did not activate yeast with warm water/sugar. When is that needed and not needed? what types of bread is this dine and not?
The warm water and sugar mix is a myth. No need to do anything like that. Room temperature water is sufficient. Only active dry yeast may need activation. Watch this czcams.com/video/0MEZG9jGFwE/video.htmlsi=N_YsYnww4YPCJy9N
I know egg adds some fat and also helps bread to rise. What would happen if you left the egg out?
Not much since there is already butter in the dough. The only thing you should do is replace the egg with around 30g milk so that the hydration level stays about he same.
@@ChainBaker awesome. I have a neighbor with an egg allergy. Your channel is wonderful. Cheers from Ohio!
Made a triple batch of this over the weekend. This was my first enriched dough and worked out wonderfully. This will definitely be on the make again list…my wife already requested for Christmas morning. I put it in the fridge overnight and baked first thing in the morning. I did have to cook for about 10-15 minutes longer to get it to 200F but I also left out the egg and cooked straight from cold fridge.
That is good to know that it worked out with cold proofing. I will definitely try that next time 👍 glad you enjoyed it! :)
butterscotch is actually made with brown sugar
👍
A bit cheeky, a possibly a bit racist toward monkeys, but I’d also try making a banana caramel sauce from super ripe bananas. ;-) Awesome recipe as usual.
So, made this last night and kids loooooved it. My daughter (3) was literally jumping up and down on the chair waving her arms about her head screaming “pappa, I love dis! I love dis sooo much!” like a… well, the image is pretty self explanatory.
One question though - still getting used to the Airbnb oven but it seems to have the same setting as yours - “grill or top element with fan”. I set the oven on this but my breads are coming out dark on top and not cooked at all on the bottom or sides. [edit: I should mention I usually use the “all-round heating with fan” when using my beloved SMEG at home and never had these issues EVER!] Had to tip the monkey bread out and bake it upside down to finish it off. If I wouldn’t put baking paper over the top they’d all burn. And don’t worry, their not snug against the element - I place the rack three or four slots from the top - plenty of space to rise and not burn … theoretically. I know ovens are like finger prints but any tips would be helpful. ☺️👍🏻
You could place a baking tray over the top to shield the bread from the heating element 👍
@@ChainBaker thanks!… but they (Airbnb owners) don’t have anything like that (and yet they have an entire box full of 1kg bread flour)🤔🤷🏻♂️ But alright, oven seems like a bit of a lost cause - the other settings don’t even seem to work. 😳
Thanks for your help. Recipe is awesome - such a beautifully smooth dough! ☺️👍🏻
@@ChainBaker btw, in reference to my tweak on the caramel: I used all your ingredients and measurements only I swapped out the cream for one mashed up ripened banana - incredible! Though I should’ve adjusted the sugar content and a bit of cream would actually neutralise the sweetness a bit so I’ll add a bit back in next time. Kids might object though. 😂👍🏻