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Monkey bread

Author Damien Wilde
Posted On 12th September 2013

Monkey Bread

Delicious, indulgent, tear and share treat, perfect for a cosy night in with friends.

Perfect either left to cool or hot from the oven.


  • 500g strong white bread flour
  • 1 teaspoon cinnamon
  • 11 teaspoons salt
  • 50g butter, cubed
  • 2 eggs, beaten
  • 2 tablespoons honey
  • 3 teaspoons easy bake yeast
  • 150ml tepid milk
  • Sugar dust:
  • 150g caster sugar
  • 2 teaspoons cinnamon
  • Sugar glaze:
  • 200g butter
  • 100g dark brown sugar

Mix two tablespoons of milk with the yeast and set aside.

Sift the flour, salt and cinnamon together in a large bowl and rub in the butter until you achieve the consistency of fine breadcrumbs.

Form a well in the centre and add the eggs, honey, yeast mixture and remaining milk and mix with your hands to a soft dough.

Place the dough onto the worktop and knead for about ten minutes, then place in an oiled bowl, cover with clingfilm and leave in a warm spot to prove for about an hour or until doubled in size.

Then turn the dough out and knead again to knock back and form into a long, thick sausage shape.

Cut into slices about 2cm thick and put the pieces into a bowl containing the sugar dust and mix carefully until each piece is coated.

Place these into a greased, ring shaped baking tin and allow to prove again until doubled in size.

Meanwhile, preheat the oven to 200C and melt the ingredients for the glaze in a small pan until the sugar dissolves completely.

Pour the sauce (all of it!) over the dough pieces.

Bake for about 40 minutes, rest for 10 minutes before turning out and allow to cool for 15 minutes more before serving.