Monkey Bread
8 servings
60 minutes
Monkey Bread" is a translation of "monkey bread". And in English, this pudding is called that because it resembles the cones of the Chilean araucaria, a tree that has a second name: "monkey puzzle". But don't worry about all these monkey complexities - this is just a very tasty pie.
1
Prepare the necessary ingredients.
2
In a small container, mix dry yeast with warm water and let it sit for a few minutes.
- Dry yeast: 20 g
- Water: 65 ml
3
In a mixing bowl, mix 170 g of softened butter with 50 g of sugar at medium speed. Add the yolks and continue mixing until smooth.
- Butter: 280 g
- Sugar: 50 g
- Egg yolk: 2 pieces
4
Add vinegar and vanilla extract, continue to mix. Slowly add sour cream, then once again achieving homogeneity, add the diluted yeast.
- White wine vinegar: 1 teaspoon
- Vanilla extract: 0.5 teaspoon
- Sour cream: 100 g
- Dry yeast: 20 g
5
Add flour and salt, continue mixing. The dough should be elastic and easily come away from the sides of the bowl.
- Wheat flour: 350 g
- Salt: 1 teaspoon
6
Knead the dough slightly on a floured surface, transfer it to a large bowl, cover with plastic wrap, and place in a warm spot for 4 hours.
- Wheat flour: 350 g
7
Melt the remaining butter and pour it into a large bowl. In another bowl, mix brown sugar with cinnamon.
- Butter: 280 g
- Demerara sugar: 165 g
- Cinnamon: 2 teaspoons
8
Pinch off a small piece from the risen dough and roll it into a ball. Roll many such balls from the entire dough; the balls can be of different sizes.
9
Fill the cupcake mold with balls and send it to the oven preheated to 180 degrees for 30 minutes.
10
Such a cake is best eaten with hands rather than cut.