COCOA CINNAMON MONKEY BREAD

July 17, 2014

Welcome to the world of monkey bread – the place where everybody is happy! Until now I haven’t met anyone who didn’t like monkey bread. Or nobody dared to tell me :P

If you don’t wanna share a big one with the whole family you can try to make some smaller, individual ones. They usually come out of the tin very easy and look super nice. Serve them while still warm with some ice cream. True comfort food!

COCOA CINNAMON MONKEY BREAD

  • 190g flour
  • 1 package dry yeast
  • 25g sugar
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1 egg
  • 50ml milk [lukewarm]
  • 20ml water [warm]
  • 30g butter [soft]
  • small piece butter
  • 30g sugar
  • 7g cocoa powder
  • 0.5 teaspoons cinnamon [ground]

_ dissolve yeast in water – set aside for 5 minutes

_ in a bowl combine flour, sugar and yeast

_ once ingredients are blended pour in milk, vanilla and the egg

_ add butter and knead until it forms a smooth, very elastic dough [should be slightly sticky]

_ put the dough into a bowl grease with oil

_ let rise for 60 minutes [until doubled]

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_ butter little cake pans [or a muffin tin]

_ deflate the dough and roll out into a rectangle

_ brush with butter and sprinkle with sugar, cinnamon and cocoa powder

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_ cut dough into small rectangles and form little towers

_ place them into the baking tins

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_ cover and let rise for 40 minutes

_ preheat oven to 180°C

_ bake for 15-20 minutes

_ serve warm with some ice cream or at room temperature

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