My mum’s Monkey Bread

My mum makes this recipe most times when I go up to visit her and it’s all gone an hour after it’s baked. It’s balls of sugary, bread-y goodness and is incredibly moreish.

I’m sure she won’t mind me posting the recipe up here, because really, something this delicious NEEDS to be shared.

ingredients

bread

  • 2 x 7g (¼oz) packets dry yeast
  • 240ml (8fl oz) lukewarm water
  • 225g (8oz) butter
  • 175g (6oz) caster sugar
  • 840g (30oz) plain flour
  • 1½ tsp salt
  • 2 eggs, beaten
  • 240ml (8 fl oz) boiling water

topping

  • 1 tbsp cinnamon
  • 225g (8oz) brown sugar
  • 225g (8oz) butter

method

  1. Dissolve yeast in the lukewarm water in small bowl.
  2. Mix the butter, sugar, and salt in a large bowl. Add boiling water and mix well.
  3. Add eggs, then add the yeast mixture. Add half of the flour and mix. Add the rest of the flour with a spoon and mix well.
  4. Cover and let rise to double, then knead.
  5. Make the topping by melting the butter then add the cinnamon and sugar.
  6. Form dough into approximately 1 inch balls and layer to cover the bottom of the pan using ½ of the dough mixture.
  7. Pour over ½ of the topping mix. Continue to layer 1 inch balls of dough until it is gone. Pour remaining topping over the mixture.
  8. Place on baking sheet to catch any over flow of topping and bake at 180°C for 35-40 minutes.
  9. Remove from oven and wait 5 minutes to turn out on large plate and serve.