Monkey bread

Name: monkey bread
Cook time: 25 min
Total time: 280 min
Yield: 12
Cuisine: Dutch
Ingredients: 200 ml semi skimmed milk; 7 g dried yeast bag; 160 g unsalted butter; 1 medium sized egg; 2 tl salt; 150 g cane sugar; 500 g wheat flour; 95 g peeled pistachio nuts; 1 tl ground cinnamon; tl ground ginger djahé

Monkey bread is homemade bread with cinnamon and pistachio nuts

Ingredients

Kitchen Stuff

1 cake mold (30 cm)

Directions

Heat the milk until lukewarm. Add the yeast and leave for 10 minutes.
Meanwhile, melt the butter and add to the milk together with the egg. Stir until a smooth mixture.
Mix the salt and sugar through the flour and make a well in the middle.
Pour the milk mixture into the well and mix with a mixer with dough hooks to form a cohesive dough.
Place the dough on a floured sheet and knead by hand in 10 minutes until it is soft and elastic.
Put the dough back in the bowl and cover with cling film. Leave for 1 hour on a draft-free place.
Melt the rest of the butter. Finely chop the nuts and mix with the rest of the sugar, cinnamon, ginger powder and melted butter.
Grease the cake mold. Divide the dough into bread rollenter size of a walnut. Pass each ball through the butter mixture and place them in the cake tin.
Cover the mold with cling film and leave for another 30 minutes at a draft-free spot.
In the meantime, preheat the oven to 175 ° C.
Bake the bread in the middle of the oven for about 45 minutes until done. Cover the bread after half an hour with aluminum foil, otherwise it will be too dark.
Allow the bread to cool for 2 hours in the mold. Carefully remove the bread from the mold.