Yes, Monkey Bread. It’s a real thing 🙂 Blackberry Jam encased with sweet dough and a Blackberry icing.
When I first heard of Monkey Bread, I thought “what on earth is Monkey Bread?” In fact, it didn’t even really sound that appetising. Upon further investigation, I changed my tune. This is Monkey Bread 🙂
This Monkey Bread recipe is a combination of gooey caramelly cake an d bread thing (ok, so descriptors aren’t my strong point). You take sweet yeast dough (in this case I used my doughnut dough recipe which worked absolutely perfectly) roll it into balls, throw them in a bundt pan with some sugar and cinnamon and when it comes out you get this glorious looking thing (again with the descriptors).
I figure I can’t call it cake as it’s not really a cake but I’ve also never come across bread this cake-like so I’m always a little confused when I’m explaining this one to people (cue sideways puzzled frowny face).
Anyway, it is bread. Monkey Bread. So named, I’m led to believe, because when it’s finished and placed in the middle of the eagerly awaiting table, everyone picks off the dough-balls one by one. This is officially THE BEST share bread EVER! 🙂
Of course, I couldn’t just stick to the standard caramel cake deal, which I’m sure is delicious. I amped mine up by adding some almonds for crunch, blackberry jam in the centre of each of those delicious, sweet balls of dough and a blackberry icing on top.
In the US you can buy ‘biscuit dough’ or ready-made cinnamon roll dough and roll it into balls to make this. I’ve not seen any ready-made sweet dough here in Australia, though. I’ve seen recipes for the dough Monkey Bread recipes and they aren’t that dissimilar to my own doughnut dough so I’m confident you’ll end up with the same tasty result.
Once this cooled down to room temperature, I wanted to call them Blackberry Bliss Balls. Holy YUM!! So, so, so good. I mean really good. Make sure you have napkins on hand.
The dough was soft and light and sweet and the jam in the centre gave it just the right hit of berry flavour. It is gooey and get-your-hands-all-sticky sensational.
You can slice it too if you prefer to be a little more dignified but, well, I’m not! I unashamedly got my fingers all sticky and loved every moment.
It isn’t a difficult recipe but you will need to start this recipe a day ahead as, just like my Doughnut recipe, the dough is best when allowed to sit overnight.
Blackberry Monkey Bread
Blackberry Jam encased inside sweet bread, drizzled with a Blackberry icing.
For the Dough
- ¾ cup milk
- 1 sachet (7g or 2 ¼ tsp) instant yeast
- 3 ½ cups (450g) plain flour
- 50 g (4Tbsp or 1/4 cup) of sugar
- ½ teaspoon salt
- 2 large eggs
- 1 egg yolk, extra
- 100 g butter, softened
For filling and coating
- ½ cup caster sugar
- 2 teaspoon cinnamon
- ¾ cup Blackberry jam
- ¼ cup slivered almonds
For the caramel sauce
- ½ cup unsalted butter
- ¾ cup dark brown sugar
For the icing
- 4 tablespoon blackberry jam (note 1)
- 2 tablespoon water (note 1)
- 1 cup icing sugar
For the Dough Warm the milk for about 15 seconds in the microwave. You don’t want it to be hot, just slightly warmer than room temp. Pour the milk into the bowl of a stand mixer then sprinkle the yeast on top and stir it around. Let it sit for about 5 minutes.
Add the flour, sugar, salt, eggs and egg yolk. Beat with a dough hook on low speed for a couple of minutes until the dough comes together. With the mixer on medium add the butter a spoonful at a time until it is all fully incorporated.
Grease a large bowl with a tiny bit of oil or oil spray. Place the dough into the bowl. Cover tightly with plastic wrap and refrigerate overnight.
The next day On a lightly floured surface, gently roll out the dough to about 5mm thick. Use a 6cm round cookie cutter to cut out 40 – 50 rounds from the dough and lay them on your baking paper. Try to get as many as possible before rerolling the dough as each time you reroll it will result in slightly denser dough balls when cooked
Spray a bundt tin with oil spray. Mix together the ½ cup of sugar and 2 teaspoons of cinnamon. Place a ½ teaspoon of jam into the centre of each circle of dough and then gently pull in the edges to seal into a little ball. Roll the balls in the cinnamon sugar and place into the bundt pan. Continue until you’ve done half, then sprinkle over half of the almonds. Continue with the second half of the dough balls, then top with the remaining almonds. Allow to rest for half an hour.
Preheat the oven to 180C (350F).
In a saucepan, melt the butter and brown sugar together until all mixed then pour it over the top of your dough balls. Place the pan in the oven and bake for 30-35 minutes. The top should be nice and dark golden and crispy. Remove from the oven and allow to cool for 5 minutes before turning out onto your serving plate. Allow to cool to room temperature.
Mix together the 4 tablespoons of blackberry jam and 2 tablespoons of water, then push through a strainer so that you are left with a blackberry syrup. Mix the blackberry syrup with the icing sugar. Add a little water if required to make the mixture pourable. Once the Monkey Bread has cooled, pour the syrup all over the top.
- I use an Australian standard 20ml Tablespoon