Thursday, April 26, 2012

Monkey Bread

Recipe from dailydelicious  and I saw K.Nor  baked this bread too.

There's not enough nuts mixture on top of the bread.It's all slip down from top to the bottom of the bread.And too bad that I don't have any extra walnut left to top it up......Next time if I do this again, I'll add the topping just before I send it into the oven.
The taste , not bad, really soft bread,and it will be more umphhh/kick if the topping stayed there.

Ingredients :
240g Bread flour  
60g Cake flour
5g Instant yeast
20g Granulated sugar
4g Salt
1 Egg yolk
175g Water
20g Butter

For topping:
40g melted butter
40g Walnut
70g Light brown sugar
1 Egg white

Method :
Mix together egg yolk and water.
Put the flours, sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and water mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together (add more water if the dough's too dry).
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes. Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
See how to knead bread, here.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

For topping:
Preheat the oven to 150°C.
Roast the walnut for 10minutes, until fragrance, let it cool.
Put the nut and light brown sugar into the food processor and process until powdery.Set aside.

Preheat the oven to 180°C.

Butter the tube pan (if you have the one with removable bottom will make your life easier).
I used  9 inch  loose pan .
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 30 pieces (they will be small) roll into balls.
Dip the ball into melted butter, nut mixture and egg white.
Then place them in prepared pan.
Let the dough rise until almost double in size, about 40-50 minutes.
When the dough ready, put into the oven and bake for 30-35 minutes. If the top of the bread is too brown before the bread is done, cover it with an aluminium foil.
Let the rest in the pan for 10-15 minutes, then remove from the pan and let it cool on a wire rack.
Or, serve piping hot from the oven, it will be fun to eat ^^.


Mom To Chef said...

So soft and tasty bread.
Mom To Chef

MaryMoh said...

Interesting name for bread....haha. Love it. I can tell it must be very delicious. Nothing is better than homemade bread. Thanks very much for sharing.

R said...

you have explained the elaborate recipe so nicely, looks delicious!

Suparna said...

oh god! this dish looks so complicated!! the end result is fab!!

K.Nor said...

teringat masa buat roti ni hari tu, nampak sikit jer doh tu bila dah dibulat2kan dan letak dlm loyang. tapi bila dah proof, wahhhh penuh satu loyang :)

kalau letak ground cinnamon pun sedap tu :)

Tina (PinayInTexas) said...

that looks so beautiful. I'm sure it tastes awesome too!

Yummy Bakes said...

That's an interesting name for the bread but it looks very soft.

Quay Po Cooks said...

I have made this bread before but the savory version. I must try this sweet version and have it for tea.

lena said...

despite the lack of nuts that you mentioned, it sounds delicious with that sticky butter and nut mixture!

SirisFood said...

Hi have got a very good blog with lovely dishes n recipes..

an award waiting for u at my space

Cheah said...

Wow, looks gorgeous! I posted something like this too
Yours look so neat.

Zoe said...

They look very soft, gooey and delicious. Yum!