Monday, October 26, 2015

Monkey Bread

Guys, I hope you're up for something decadent. Because I've got just the thing for you. This is butter-sugar-cinnamon heaven! I've bookmarked this recipe ages ago and stumbled over it again when browsing through this lovely book in order to find a Sunday treat. It's not that difficult to make and the fun part is that you have to put the individual dough balls into a sugar can to shake so that they are covered in sugar. That's a great task for kids by the way.

(from Virginia Horstmann's "Zucker, Zimt & Liebe")

For the dough:
260g flour
3 tablespoons sugar
1 tablespoon baking powder
a pinch of salt
120ml buttermilk
80ml milk
75g butter, melted

For the crust:
100g white sugar
6 tablespoons butter, melted
150g brown sugar
1 teaspoons cinnamon

For the glaze:
100g icing sugar
1-2 tablespoons milk

The recipe says that this yields 12 little cakes - I ended up with 9. 

Preheat the oven to 175°C. Butter a muffin pan (I lined it with muffin cases).

In a large bowl, combine flour, sugar, baking powder and salt. Add melted butter, buttermilk and milk and combine everything either with a wooden spoon or with your hands. The dough is quite sticky.

For the crust, put the white sugar into a sealable can. 

With a teaspoon, form little dough balls. One after the other, throw them into the sugar can and shake well. Put 6 sugar-coated dough balls into each muffin case.

Mix melted butter, brown sugar and cinnamon and pour this mixture over your little cakes. Bake them for about twenty minutes.

Once they are baked and cooled down, make your glaze by combining the icing sugar with the milk and pouring this mixture over your little cakes.

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