CHOCOLATE MONKEY BREAD FROM SCRATCH
This monkey bread recipe from scratch is our favourite, because it's fluffy, gooey and full of chocolate covered pieces, that we can eat with our fingers.
Servings: 10 servings
Calories: 515kcal
Equipment
- Bundt pan or angel food pan
Ingredients
Dough
- 6 tablespoons (85 g) unsalted butter softened + 2 tablespoon butter for bundt pan
- 1 ½ cup (350 ml) warm milk warmed to 110 F/ 43 C
- ¼ cup (55 g) granulated sugar
- 2 ¼ teaspoons instant dry yeast or 50 g of fresh yeast
- 3 ¼ cups (420 g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon cocoa powder for dusting
Chocolate coating
- 8 tablespoons (113 g) unsalted butter melted
- 1 ¼ cups (250 g) sugar
- 4 tablespoons (25 g) cocoa powder
Chocolate glaze
- 2 tablespoons (30 g) unsalted butter
- ½ cup (100 g) milk chocolate or chocolate chips
- 2 tablespoons (30 ml) milk
Instructions
Dough
- Place the milk in a kitchen bowl and warm the milk in the microwave (about 1 minute) make sure it's not more than 43 C/ 110 F. And sugar and stir.1 ½ cup (350 ml) warm milk, ¼ cup (55 g) granulated sugar
- Fit a dough hook to the stand mixer and in another in the bowl combine the flour, dry yeast and salt. Add the heated milk with sugar. Start the mixer on speed stir and slowly increase the speed and mix until the dough comes together.2 ¼ teaspoons instant dry yeast, 3 ¼ cups (420 g) all-purpose flour, 1 teaspoon salt
- Lower the speed and gradually add the butter, knead for about 2-3 minutes. The dough will be soft and sticky. Remove the dough from the bowl, lightly grease the bowl with oil or melted butter, and place the dough back in the bowl. Cover the dough with plastic wrap. Let rise in a warm, humid place for 1 hour.6 tablespoons (85 g) unsalted butter softened
- Melt 2 tablespoons of butter and butter a Bundt pan. Dust with cocoa powder and set aside.6 tablespoons (85 g) unsalted butter softened
Chocolate coating
- Melt the butter in the microwave in a bowl. In another bowl, combine the sugar and cocoa powder. Set aside.8 tablespoons (113 g) unsalted butter, 4 tablespoons (25 g) cocoa powder, 1 ¼ cups (250 g) sugar
- Take the rising dough, place it on a clean flour-dusted surface and cut the dough into about 40 pieces. Lightly roll each piece into a ball using the palms of your hands.
- Dip each balls in the melted butter to coat, then roll it in the sugar/cocoa mixture. Place the balls in the pan, after each coating. If you have leftover sugar mixture, sprinkle the remaining over the dough. Do the same thing with remaining butter. Cover with plastic wrap and let rise in a warm, humid place for 30 minutes, or until the dough has risen just above the edge of the pan.1 tablespoon cocoa powder for dusting
- Preheat the oven to 350 F/ 180 C, rack positioned in the middle of the oven.
- Remove the plastic wrap and place the bundt pan in the oven. Bake the monkey bread for 35- 40 minutes. Remove from the oven, let stand for 5 minutes, and then turn the bread out onto a serving platter. Let cool for at least 10 minutes.
Chocolate glaze
- For the glaze, while the bread cools, prepare the double boiler (or Bain Marie) fill it with water and on top place a large steam proof bowl.1 ¼ cups (250 g) sugar, ½ cup (100 g) milk chocolate, 2 tablespoons (30 ml) milk, 2 tablespoons (30 g) unsalted butter
- In the bowl place chopped milk chocolate or chocolate chips, add butter and let it melt. Occasionally stir.
- Once the chocolate is melted with the butter, add milk for the shine. Stir and use immediately to pour the melted chocolate over the monkey bread.
Notes
Monkey Bread with no use of a mixer:
Mix together the flour, yeast and salt in a large bowl. Make a small well in the flour and add warm milk. Using a wooden spoon, mix the dough until it comes slightly together. Turn it out onto a lightly floured surface and add softened butter. Begin to knead, until the dough is smooth, about 10-15 minutes. Shape into a bowl and let rise.
Using fresh yeast:
Take fresh yeast and crumble them in a measuring cup. Sprinkle with extra teaspoon of sugar, pour 100 ml (7 tbsp) from lukewarm milk and make it dissolve with a fork. Sprinkle the yeast mixture with 1 tsp of flour. Cover the cup with plastic food foil and let the yeast rise on a warm place, until it doubles (about 10 minutes). If the yeast doesn't show any activity, start over and use new yeast.