Monkey bread

Ingredients for 1 servings:

• 450 g wheat flour, type 550
• 1 packet of dry yeast
• ½ tsp salt
• 1 tbsp sugar
• 120 ml water, lukewarm
• 120 ml milk, lukewarm
• 1 medium-sized egg(s), lightly beaten
• 75 g sultanas
• 3 tbsp rum or brandy
• 115 g walnuts
• 2 tsp cinnamon
• 115 g brown sugar
• 50 g butter

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Dough balls coated with nuts, cinnamon and rum raisins

Mix the yeast, flour, sugar, and salt in a large bowl. Make a well in the center. Add the milk, water, and egg to the well and knead for 10 minutes until you have an elastic, smooth dough. Cover with lightly oiled cling film and let it rise in a warm place until the dough has doubled in size, about 45-60 minutes. Lightly grease a 23 cm diameter ring tin. Warm the sultanas with the alcohol, but do not allow to get hot. Allow to cool. Mix the walnuts, cinnamon, and sugar in a small bowl or soup plate. Knead the dough again lightly, then divide into approximately 25 g pieces and form into balls (makes 30 balls). Roll each ball individually in the melted butter, then roll in the walnut mixture. Place 15 balls loosely in the tin. Sprinkle the sultanas on top. Roll the remaining dough balls in the butter and walnut mixture and place them in the tin. Spread the remaining butter and nut mixture over the bread. Cover with lightly oiled cling film and let it rise until it has doubled in size (approx. 45 minutes). Preheat the oven to 190°C and bake the bread on the middle rack for approx. 35-40 minutes until golden brown. After approx. 20 minutes, keep an eye on the browning; if it gets too dark, cover the surface with aluminum foil. Let the bread cool slightly on a wire rack and then carefully remove it from the tin. You can also use fresh yeast (21g). Then mix the yeast with lukewarm milk or water until smooth, add to the flour and continue processing as described in the recipe.