Monkey Bread (Hungarian Coffee Cake)
User Reviews
4.8
12 reviews
Excellent
Monkey Bread (Hungarian Coffee Cake)
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Food historian Gil Marks shares the history of Monkey Bread and a traditional recipe along with variations for this sweet treat in his regular column, American Cakes
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Ingredients
- 1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons); or 1 cake fresh yeast (0.6-ounce/18 grams); or 2 teaspoons instant yeast
- 1/4 cup water 105 to 115°F for dry yeast; 80 to 85°F for fresh yeast, warm
- 3/4 cup milk 5.125 ounces/180 grams, or buttermilk, or 6 tablespoons milk and 6 tablespoons sour cream
- 1/3 cup granulated sugar (2.25 ounces/65 grams)
- 1/2 cup butter 1 stick/4 ounces/115 grams, unsalted, softened
- 1 large egg (1.75 ounces/50 grams)
- 1 large egg yolk
- 1 teaspoon table salt
- 3 3/4 cups all-purpose flour 18.5 ounces/525 grams, unbleached, or bread flour
- 1 cup dried currants 5 ounces/145 grams, or raisins, optional
Topping Ingredients
- 1/2 cup unsalted butter 1 stick/4 ounces/115 grams, melted
- 1 cup granulated sugar 7 ounces/200 grams, or packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/2-1 cup pecans optional, or walnuts, finely chopped lightly toasted
Instructions
- To make the dough: In a small bowl or measuring cup, dissolve the yeast (except instant yeast) in ¼ cup water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 minutes.
- In a large bowl, combine the yeast mixture, milk, the remaining sugar, butter, egg, egg yolk, and salt.
- Blend in 1½ cups flour. If using instant yeast, do not dissolve, but add here. Gradually add enough of the remaining flour to make a soft dough.
- On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. If using, knead in the currants. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours, or in the refrigerator overnight.Grease a 10-inch (12-cup) tube or Bundt pan or two 9-inch ring molds. (If the pan has a removable bottom, line the outside with foil to prevent the butter from dripping.) In place of a tube pan, place a custard cup or foil lined 1½-inch tube in the center of a round, deep baking pan or casserole.
- Punch down the dough, knead briefly, and shape into 1-inch balls. Combine the sugar, cinnamon, and, if using, nuts. Dip the balls into the melted butter, then roll in the sugar mixture to lightly coat.
- Arrange the balls in the prepared pan no more than halfway full. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly doubled in bulk, about 45 minutes.Position a rack in the lower third of the oven. Preheat the oven to 375°F (350°F for a convection oven).
- Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 40 to 50 minutes. Place the pan on a wire rack and let cool for 5 minutes, then loosen the sides of the cake and invert onto a serving platter. Serve warm or at room temperature. Cover with plastic wrap and store at room temperature for up to 2 days. Pull away pieces for your own barrel of fun.
Notes
- You will also need: Mixing bowls, stand mixer with dough hook (optional), 10 inch tube or Bundt pan, nonstick cooking spray
- Blueberry Monkey Bread: Layer and scatter 1 cup fresh or frozen blueberries with the dough pieces.
- Blueberry Monkey Bread: Layer and scatter 1 cup fresh or frozen blueberries with the dough pieces.
- Chocolate Monkey Bread: In the topping, substitute ¼ cup Dutch-processed unsweetened cocoa powder for the cinnamon.
- Chocolate Monkey Bread: In the topping, substitute ¼ cup Dutch-processed unsweetened cocoa powder for the cinnamon.
- Eggless Monkey Bread: Omit the eggs and increase the milk to 1 cup.
- Eggless Monkey Bread: Omit the eggs and increase the milk to 1 cup.
- Lemon Monkey Bread: In the topping, omit the cinnamon and mix the sugar with 4 teaspoons finely grated lemon zest and ¼ teaspoon ground mace.
- Lemon Monkey Bread: In the topping, omit the cinnamon and mix the sugar with 4 teaspoons finely grated lemon zest and ¼ teaspoon ground mace.
- Poppy Seed Monkey Bread: In the topping, omit the cinnamon and mix the sugar with ¼ cup poppy seeds.
- Poppy Seed Monkey Bread: In the topping, omit the cinnamon and mix the sugar with ¼ cup poppy seeds.
- Pumpkin Monkey Bread: Reduce the milk or sour cream to ½ cup, omit the egg yolk (use the whole egg), and add 1 cup (8.25 ounces/240 grams) unsweetened pure pack canned pumpkin. If desired, also add to the dough ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
- Pumpkin Monkey Bread: Reduce the milk or sour cream to ½ cup, omit the egg yolk (use the whole egg), and add 1 cup (8.25 ounces/240 grams) unsweetened pure pack canned pumpkin. If desired, also add to the dough ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
- Spicier Monkey Bread: Add ½ teaspoon freshly ground nutmeg with the cinnamon.
- Spicier Monkey Bread: Add ½ teaspoon freshly ground nutmeg with the cinnamon.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
54mg
(18%)
Sodium
158mg
(7%)
Potassium
147mg
(3%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
410IU
(8%)
Vitamin C
0.4mg
(0%)
Calcium
37mg
(4%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 158mg | 7% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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