Monkey bread

Ingredients for 1 servings:

• 200 ml milk, warm
• ½ cube of fresh yeast
• 1 tbsp sugar
• 500 g flour
• 75 g butter or margarine, room temperature
• 60 g sugar
• 1 packet of vanilla sugar
• 1 tsp salt
• 200 g sugar
• 1 tbsp cinnamon
• 125 g butter
• lots of butter or margarine for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

Monkey bread

Mix together warm milk, crumbled yeast, and 1 tablespoon of sugar and let stand for 5 minutes. In the meantime, combine the flour, 75g butter, sugar, vanilla sugar, and salt. Then add the milk mixture and knead until smooth. Cover the yeast dough and let it rise in a warm place for 45 minutes. Mix the cinnamon and 200g sugar in a zip-top bag. Preheat the oven to 180°C (top/bottom heat) and grease a Bundt cake pan thoroughly with butter or margarine (more is better in this case). Roll out the yeast dough into a rectangle about 1 to 2 cm thick. Use a knife to cut out squares about 2 x 2 cm. Then add the small yeast cubes to the zip-top bag with the cinnamon-sugar mixture, shake briefly, and then pour into the Bundt cake pan. You can add about 10 yeast cubes to the bag at a time. Melt 125g butter over low heat and add the cinnamon-sugar mixture. Pour the butter over the yeast cubes in the Bundt cake pan. Bake the monkey bread in a hot oven for 45 minutes. After the baking time is up, let the bread cool for about 5 minutes with the oven door closed. Then turn the bread out of the pan. A few cubes may remain in the pan. Don’t panic, it’s no big deal – just put the cubes back in their original place. But be careful – it’s hot! Tip: You can also pimp up the monkey bread a bit by adding one or two finely diced apples between the cinnamon-sugar cubes (before adding the butter). Alternatively, I can also recommend raisins and cranberries. Monkey bread, also known as monkey bread, is a soft, sticky, and sweet pastry that is eaten as finger food. It originated in the United States and gets its name from the fact that the consumer tears this pastry apart like a monkey.