Monkey Bread
Baking and Desserts | Danish cuisine
⏳ Time
1 hour + 4 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
Monkey Bread is the translation of 'Мартышкин хлеб.' This pudding is called that in English because it resembles the cones of the Chilean Araucaria tree, which is also known as the 'monkey puzzle tree.' But don't let all these monkey-related complexities confuse you—it's simply a very delicious cake.
Ingredients
- Wheat Flour - 10 oz
- Butter - 10 oz
- Dry yeast - 0 oz
- Water - 0 fl oz
- Sugar - 0 oz
- Whole egg - 2 pieces
- Champagne Vinegar - 1 tablespoon
- Vanilla extract - ½ spoons
- Sour Cream - 5 oz
- Demerara Sugar - 5 oz
- Cinnamon - 2 spoons
- Salt - 1 tablespoon
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
In a small bowl, mix the dry yeast with warm water and set aside for a few minutes.
Step 3
In the bowl of a mixer, mix 170 g of softened butter with 50 g of sugar at medium speed. Add the egg yolks and continue mixing until smooth.
Step 4
Add vinegar and vanilla extract, and continue mixing. Slowly incorporate the sour cream, then, once again achieving a smooth consistency, add the dissolved yeast.
Step 5
Add the flour and salt, and continue mixing. The dough should be elastic and easily pull away from the sides of the bowl.
Step 6
Gently knead the dough on a floured work surface, transfer it to a large bowl, cover with plastic wrap, and place it in a warm spot for 4 hours.
Step 7
Melt the remaining butter and pour it into a large bowl. In another bowl, mix the brown sugar with the cinnamon.
Step 8
Pinch off a small piece of the risen dough and roll it into a ball. Roll out many such balls from the entire dough, and they can be of various sizes.
Step 9
Fill the muffin tin with the balls and place it in the oven preheated to 355°F for 30 minutes.
Step 10
It's best not to slice this cake, but to eat it with your hands.
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