Monkey Apple Bread

Ingredients

• 400 g flour (approximately 12.5 g protein)
• 60 g sugar (For the dough)
• 6 g salt (For the dough)
• 5 g malt
• 12 g fresh yeast
• 60 g butter (Soft, for the dough)
• 180 ml milk (For the dough)
• 1 egg
• cinnamon (To taste, for the dough)
• vanilla (To taste, for the dough)
• 50 g sugar (For the coating)
• 5 g cinnamon (For the coating)
• 2 apples (Diced; size not specified)
• 110 g sugar (30 g at the beginning and the remaining 80 g after a couple of minutes; for the apple caramel)
• 5 g salt (For the apple caramel)
• 100 g butter (30 g at the beginning and the remaining 70 g after a couple of minutes; for the apple caramel)
• cinnamon (To taste, for the apple caramel)
• vanilla (To taste, for the apple caramel)
• 50 ml heavy cream (Warm)
• water (A small amount to lightly moisten the pieces)

Steps

1. 1

   Fit the stand mixer with the paddle attachment. Add the flour, malt, crumbled yeast, vanilla, and cinnamon to the bowl, then mix.

2. 2

   Whisk the egg and milk together to make the liquid mixture. Pour about half of it into the stand mixer and knead until absorbed.

3. 3

   Add the salt and sugar. Continue kneading, gradually adding the remaining liquid mixture.

4. 4

   Incorporate the soft butter and work the dough until smooth.

5. 5

   Cover the dough and let it rise for about 1 hour and 30 minutes. Meanwhile, prepare the apple caramel.

6. 6

   Dice the apples. Place them in a saucepan with 30 g of the butter, 30 g of the sugar, cinnamon, and vanilla, and cook for a couple of minutes.

7. 7

   Add the remaining butter and sugar. Once melted, pour in the warm cream and continue cooking until a creamy caramel forms.

8. 8

   Remove the caramel from the heat and let it cool.

9. 9

   Divide the dough into pieces of approximately 25–30 g each and shape each one into a ball.

10. 10

    Lightly moisten the surface of the pieces with water, then coat them in the sugar and cinnamon mixture.

11. 11

    Pour half of the apple caramel into the bottom of a 24 cm pan. Arrange all the pieces in the pan and cover them with the remaining caramel.

12. 12

    Cover the pan and let the dough rise until almost doubled in size.

13. 13

    Bake in a preheated conventional oven at 170 °C for approximately 35–40 minutes.

14. 14

    Let it rest in the pan for approximately 20 minutes.

15. 15

    Invert the pan to unmold the monkey bread and serve it slightly warm.

Notes

For the dough and caramel, cinnamon and vanilla are listed without quantities. The text does not specify the duration of the second rise or the exact cooking time for the caramel; the oven-baking time is given as approximately 35–40 minutes.

Nutrition per serving

• dessert
• yeasted
• baked
• apples
• cinnamon
• caramel
• vegetarian