Monkey Bread Pie
8 servings
100 minutes
Monkey bread is a tender, airy pastry that originated from European cuisine and has won the hearts of sweet lovers worldwide. Its name relates to how the finished bread easily breaks into small pieces, like monkeys tearing off food. Each dough ball is coated with butter, brown sugar, and cinnamon, creating a crispy caramel crust and unique aroma. The flavor is rich and sweet with a hint of spice from cinnamon. Monkey bread is perfect for cozy home gatherings, especially on cool evenings when you crave something warm and fragrant. It’s best served fresh and slightly warm to fully enjoy its softness and tenderness.
1
Melt 80 grams of butter. Add 250 ml of milk, 70 grams of sugar, salt and mix well. The mixture should be warm due to the hot butter. If the milk was from the fridge, it can be warmed slightly again. The main thing is that the mixture should not be hot; otherwise, the yeast will die.
- Butter: 200 g
- Milk: 2 tablespoons
- Sugar: 70 g
- Salt: 1 teaspoon
2
In a large bowl, measure 300 grams of sifted flour. Add yeast and mix. If using regular yeast, it should be soaked in warm milk with sugar beforehand.
- Wheat flour: 600 g
- Dry yeast: 7 g
3
Pour the warm milk mixture, add the eggs and mix with a mixer until smooth. Then gradually add the remaining 300 grams of flour. Knead the dough for a few minutes — the longer, the better. Leave it slightly sticky. Place it in a bowl (you can grease it with vegetable oil), cover with plastic wrap and put in a warm place for 1 hour. You can slightly warm the oven to make it warm and place the dough there. It should double in size.
- Milk: 2 tablespoons
- Chicken egg: 2 pieces
- Wheat flour: 600 g
4
Mix brown sugar and cinnamon. Melt 200 grams of butter. Grease a deep cake pan (for example, 24 cm in diameter).
- Cane sugar: 250 g
- Cinnamon: 2 teaspoons
- Butter: 200 g
5
Knead the prepared dough and divide it into small pieces. You can roll it into a sausage, stretch the dough by hand and cut it with a knife, or simply tear off small pieces of dough. Roll the pieces of dough into balls. Dip in butter, then coat with sugar and cinnamon. Place in a mold. Cover with plastic wrap and leave in a warm place to rise for 30-40 minutes.
- Butter: 200 g
- Cane sugar: 250 g
6
Bake in a preheated oven at 180 degrees for 35-40 minutes. The pie should brown nicely. If the top browns too much while the inside is not cooked, cover it with foil and continue baking. But the main thing is not to overbake it so that the pie doesn't turn out tough and dry. Let the pie cool in the pan for just 5 minutes, no more, then turn it onto a plate. Drizzle with sugar glaze. Serve warm!
- Powdered sugar: 150 g