Go Back
Monkey Bread

Monkey Bread

Steven Thomas
Monkey bread made the original way with yeast dough rather than biscuit dough. An ideal recipe to make with kids.
Prep Time 1 hr
Cook Time 35 mins
Resting time 2 hrs
Total Time 3 hrs 35 mins
Servings 8 people


Ingredients for dough

  • 8 grams active dry yeast or 16 grams fresh yeast
  • 70 grams water tepid
  • 500 grams strong white flour
  • 40 grams sugar
  • 7 grams salt
  • 2 grams Vanilla extract
  • 225 grams milk lukewarm
  • 65 grams eggs without shell
  • 35 grams butter melted

Ingredients for topping

  • 60 grams butter
  • 150 grams Demerara sugar
  • 5 grams cinnamon
  • 35 grams Pecan nuts chopped (about 15 nuts)


Instructions for dough

  • Mix water, yeast and a sprinkle of the flour to the bowl of a standing mixer
  • Leave until the yeast activates, about 10 min
  • Add the remaining flour, sales, vanilla, sugar, milk, egg and butter to the bowl
  • Mix with the dough hook on low for 2 minutes (Kitchen Aid 1)
  • Mix with the dough hook on medium for 5 minutes (Kitchen Aid 2; dough should pull away from sides and form a ball)
  • Shape dough roughly into a ball
  • Return to bowl, cover bowl, and leave to rise in a warm place until almost doubled in size (about 1 hour)
  • Leave to rise in a warm place until almost doubled in size (about 1.5 hours)

Instructions for bread

  • Grease ring cake tin
  • Get the chopped pecans and put them in a position handy to the cake tin
  • Melt butter in a small bowl and allow to cool
  • Mix Demerara sugar and cinnamon in a second small bowl
  • Dust work surface with some flour
  • Pour dough onto your work surface
  • Form dough balls each of 30 grams weight (cut off dough, weigh, shape into ball, put to side)
  • Dip a dough ball into butter
  • dip a dough ball into cinnamon and sugar
  • Put a dough ball into loaf tin
  • Put in more dough balls until you have a layer of them, ensure there is a little bit of space between adjacent balls as they will grow
  • Sprinkle on half the chopped nuts
  • Put another layer of dough balls into the cake tin (as above)
  • Sprinkle on the remaining chopped nuts
  • Cover and leave to rise in a warm place until doubled in size (about 1 hour)
  • Heat Oven to 180º C (160º C fan)
  • Bake until cake is risen and golden, and a toothpick comes out dry (30-35 minutes)
  • Cool for 15 min
  • Turn out upside down onto a cooling rack
  • Rip apart with your bare hands helped by small children


Also known as Monkey Brains, Bubble Loaf, Sticky Bread and Pinch Me Loaf.
One time I baked this in a round tin rather than a ring tin. I had to bake much longer. After 30 minutes I removed the cake from the tin, inserted in onto a baking tray, and returned it to the oven for another 15 minutes.