April 30, 2014

This is one of my most favorite recipes. And I made already quite a few people addicted to this ‘cake’. It’s also nice to make really small pieces and bake them in individual bowls. Tastes like christmas and wood fire, but it’s delicious all year round. 


  • 3 cups (384g) flour
  • 0.25 cup (50g) sugar
  • 1 envelope active dry yeast [2.25teaspoons]
  • 0.5 teaspoons salt
  • 60g butter
  • 0.3 cup (83ml) milk
  • 0.25 cup (62ml) water
  • 2 large eggs [room temperature]
  • 1 teaspoon vanilla extract
  • 1 cup (200g) sugar
  • 2 teaspoons cinnamon
  • 0.5 teaspoon ground nutmeg
  • 60g butter

_ activate yeast with 3 tablespoons warm water and a pinch of sugar

_ melt together butter and milk

_ once melted remove from heat

_ add water and vanilla – set aside

_ whisk together eggs – set aside

_ mix 2 cups of flour with sugar and salt

_ mix in first yeast, then the warm milk and finally the eggs

_ once well mixed knead in 0.75 cup flour [gonna be very sticky]

_ place dough in a greased bowl and cover with plastic wrap

_ keep in a warm place until double the size [about 1hour]

_ whisk together sugar, cinnamon and nutmeg [instead of cinnamon and nutmeg you can also use pumpkin spice – lovely]

_ melt butter until slightly brown

_ grease and flour an oven proof pan [easiest is a rectangular shape]

_ deflate risen dough and knead in 2tablespoons flour

_ cover with a kitchen towel and rest for 5min

_ flour a work surface

_ roll out the dough [about 7mm thick]

_ spread melted butter all across the dough

_ sprinkle with all the sugar-cinnamon mixture [looks like a lot]

_ slice the dough into squares 

_ layer them into your pan

_ place a kitchen towel over it and keep in a warm place for 30-45min [should double in size]

_ preheat oven to 180°C

_ bake for 30-35min [should be on the too dark side to make sure it’s done in the middle]

_ once removed from the oven let it rest 10min before inverting it out of the pan [don’t leave it in much longer either – the caramelized sugar will harden und your lovely monkey bread will stick to the pan forever]

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