November 10, 2014

This is a recipe for a super fluffy and fruity monkey bread I got from my father. With the apples and the cinnamon it tastes a bit like baked apples – christmasy – just how I like it. Event though I used a pretty large cake mold the monkey bread tried to climb out of it during baking – but that makes the character of the monkey bread right! By the way – this is another one of my fancy new enamel kitchen ware by Riess – the Sarah Wiener edition!


APPLE – CINNAMON MONKEY BREAD [pull-apart bread]

  • 450g flour
  • 45g sugar
  • 1package dry yeast [7 to 9g]
  • pinch nutmeg
  • ½ teaspoon salt
  • 60g butter
  • 150ml buttermilk
  • 1 tablespoon vanilla extract
  • 2 eggs [room temperature]

_ combine flour, sugar, yeast, nutmeg and salt in a large bowl

_ melt butter

_ add buttermilk, vanilla and eggs to the butter

_ mix liquids in with the dry ingredients

_ knead for 5-6 minutes [until super smooth]

_ place in a buttered bowl and cover with a cloth

_ keep in a warm place for 1 hour


  • 90g sugar
  • 1 tablespoon cinnamon
  • 30g butter
  • 2 apples
  • 50g raisins

_ butter a cake mold

_ combine sugar and cinnamon

_ melt butter

_ core apples and cut into thin slices [about 2mm]

_ deflate dough [knead it for 1 minute]

_ use a rolling pin to shape the dough into a large rectangle [about 30×40 cm]

_ brush with butter

_ sprinkle with sugar-cinnamon mixture

_ cut into 4 to 5 stripes lengthwise

_ place apple slices on top


_ sprinkle with raisins

_ cut dough into squares

_ carefully layer the spares [with the apples and raisins] into your cake molds [easiest if you make little stacks first]


_ cover with a kitchen towel [let rise for another 30 minute]

_ preheat oven to 175°C

_ before baking check that no raisins are sticking out on top [otherwise they will burn]

_ bake for 30 minutes [check halfway through if you need to cover it with a baking sheet if it got too dark already]

_ now watch your monkey bread crawl out of the baking dish


_ eat right out of the cake mold


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