Monkey Bread

  • 20 minutes
  • cooking icon 40 minutes
  • 30 minutes

Recipe in collaboration with

Elle Food


For 4 bread(s)

  • 350 g

  • 15 g

    fresh yeast

  • 50 g

    medium warm water

  • 140 g

    vegetable milk

  • 50 g

    melted margarine

  • 30 g

    white sugar

  • 1 tsp

    vanilla extract

  • 1 tsp

    powdered cinnamon

  • 1 g



  • 100 g

    melted margarine

  • 80 g

    brown sugar

  • 80 g

    blond sugar

  • 2 tbsp

    powdered cinnamon

  • 50 g

    dark chocolate pieces


  • 1

    handful of roasted pecans

  • 10 g

    powdered sugar

  • 20 g

    vegetable milk

Wit brood 2kg NL

Flour for a white bread

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This flour is a careful blend of fine wheat for a soft, beautiful and white crumb texture. Nice and light and flavourful.


  1. Pour the warm water into a cup, crumble the yeast and stir with a wooden spoon to dissolve it completely.
  2. In a bowl, mix the melted margarine, sugar and vanilla extract. Set aside.
  3. Mix flour, cinnamon and salt in a large bowl.
  4. Gradually pour in the water-yeast mixture and milk while stirring. Add the margarine-sugar mixture and mix with a spoon. When a dough begins to form, transfer it to a floured work surface and knead by hand for 5 to 10 minutes until smooth and elastic.
  5. Form the dough into a ball and place it in a lightly buttered bowl. Cover the dough with a clean cloth and let it rise for 45 minutes in a warm, draft-free place until it doubles in size.
  6. Meanwhile, prepare the garnish that will be used to coat the dough balls. Pour the melted margarine into a bowl. In another bowl, mix brown sugar, brown sugar and cinnamon. Chop the chocolate into pieces.
  7. Generously butter a bundt cake, kugelhopf or similar pan.
  8. When the dough has doubled in size, transfer it to the lightly floured work surface and roll it out, folding it twice. Form the dough into a ball and cut it in half, then cut each part in half, and so on, to obtain about 40 small pieces. Without overworking the dough, roll each piece into a ball.
  9. One by one, dip the dough balls in the melted margarine and then in the cinnamon sugar mixture to coat them. Place them in the pan, arranging them in irregular layers, topping with chocolate pieces between each layer. Cover the pan with a tea towel and let rise for another 30 minutes.
  10. Preheat the oven to 180°C.
  11. Bake for 35 to 40 minutes at half the height of the oven, until the dough is puffed and caramelized. Remove the pan from the oven and let it cool for 10 minutes before turning it out onto a plate to unmold the cake. Let cool for a few moments.
  12. Finishing

  13. Prepare the icing by mixing the powdered sugar and milk in a bowl and drizzle the bread with the glaze and top with pecans.

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