This American style pull-apart bread is great to show off your baking skills with a spiced and sweet treat.
Monkey Bread
12
80
MINS
MINS
Metric
Imperial
INGREDIENTS
| 200ml | Semi-skimmed milk |
| 70g | Trex |
| 2 | Large eggs |
| 550g | Strong white bread flour |
| 21⁄2 tsp | Dried yeast |
| 50g | Golden caster sugar |
| Oil for greasing |
TO ASSEMBLE
| 90g | Trex plus extra for greasing |
| 1 tbsp | Ground cinnamon |
| 1 tsp | Ground ginger |
| 1 tsp | Ground nutmeg |
| 225g | Brown sugar |
| 140g | Pecans, toasted then roughly chopped |
FOR THE GLAZE
| 100g | Icing sugar, sifted |
| 1⁄2 tsp | Vanilla extract |
| 1 tbsp | Semi-skimmed milk |
| Pinch of ground cinnamon | |
| 2 tbsp | Melted Trex |
Method
Preheat the oven to 180C/350F/gas 4.
For the dough: Melt the milk and Trex together in a pan. Cool for a few minutes before beating the eggs in to the mixture.
In a bowl mix the flour, yeast and sugar with 1.5 tsp of salt. Add the liquid blend and stir through to create a sticky dough.
Sprinkle flour on the worktop. Tip the mixture on to the worktop and knead for 10 minutes until springy. Turn the dough in a light layer of oil, place in a bowl and cover with clingfilm. Leave for 1 hour.
To assemble, grease a bundt or savarin tin with Trex. Melt the remaining Trex in a pan. In a bowl, mix the sugar, salt and spices. Take 2 tbsp of melted Trex, 3 tbsp of the spiced sugar and 3 tbsp of pecans and cover the bottom of the tin.
Break the dough into around 60 small ball shapes. Dunk in to the melted Trex and dip them in to the spiced sugar before placing them randomly in the tin. Continue until there is a full layer in the tin. Scatter with nuts and continue.
Bake the bread for 35 minutes.
To make the glaze, whisk the icing sugar, vanilla extract, milk, cinnamon and melted Trex. Turn the monkey bread on to a serving plate and drizzle with the glaze.
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