Recipe of Homemade Coffee Monkey Bread

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The ingredients needed to make Coffee Monkey Bread:

1. Prepare 160 grams Bread flour (I used the Haruyutaka brand blend)
2. Take 40 grams Cake flour (Dolce)
3. Get 20 grams Brown sugar
4. Prepare 2 grams Salt
5. Get 60 grams Homemade natural yeast starter
6. Make ready 2 grams ○Instant coffee
7. Get 100 grams ○Milk
8. Take 30 grams ○Egg (Medium)
9. Get 20 grams Unsalted butter
10. Get Coffee Syrup:
11. Get 30 grams Unsalted butter
12. Get 30 grams Sudakito sugar
13. Prepare 1 tbsp ●Water
14. Prepare 2 grams ●Instant coffee
15. Prepare 20 grams Almonds
16. Make ready If using yeast:
17. Prepare 2 grams Yeast
18. Prepare 145 grams Milk

If you don't want to make it, don't - no one is forcing you to by posting their recipes! Please feel free to go eat nuts, stones and raw grains and. Monkey bread is no stranger at our house, but I wanted a holiday version. This one with cranberries and eggnog is a breakfast treat or knockout dessert. —Katherine Wollgast, Florissant, MO Monkey Bread has been around for many years, just like the cupcake or the cookie.

Instructions to make Coffee Monkey Bread:

1. Mix the ○ ingredients and combine with the dry ingredients. Let the dough rise. Round off the dough again, and let rest for another 20 minutes.
2. To make the coffee syrup, melt the butter and sugar in a saucepan over a low heat. Combine the ● ingredients and add the mixture into the saucepan.
3. Add in the almonds (I used diced almonds, but it can be any type of almonds).
4. Divide the dough into about 30 balls. Each should weigh about 15 g but really, they only need to be roughly divided.
5. Dip the dough balls in the syrup made in Step 3. Place them in the greased gugelhupf mold.
6. Melt the syrup again if it turns solid.
7. Pour the remaining syrup over the dough balls.
8. Using my 15 cm mold, I could make another small monkey bread with leftover dough balls. But I personally think 18 cm would be just the right size.
9. Let the dough rise for a second time. Bake in an oven preheated to 200℃ for about 30 minutes.
10. If necesary, cover with foil to avoid burning the top of the bread.
11. 12 cm monkey bread. Small ones are cute, too.

Monkey bread is no stranger at our house, but I wanted a holiday version. This one with cranberries and eggnog is a breakfast treat or knockout dessert. —Katherine Wollgast, Florissant, MO Monkey Bread has been around for many years, just like the cupcake or the cookie. Some say this delightful treat received it's name because people would eat it with their fingers, pick at it and eat it "monkeystyle". Our famous version is a cross between a cinnamon roll and a sticky bun. Basically a pull-apart bread, monkey-style breads are an ideal way to use refrigerated flaky biscuits.

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