Deliciously soft and sweet dough smothered in cinnamon. This Easy Monkey Bread is the ultimate pull-apart bread that you won't be able to stop eating!
Add the flour, yeast, salt and sugar to the bowl of your mixer. Make sure the salt and yeast aren't together
Make a well in the middle and add the olive oil and the water. Using the dough hook attachment, mix on the lowest speed for 2 minutes
Scrape down the dough off the hook if needed and mix on a medium speed for 8 minutes. You may need to stop to scrape the hook off again
Take the dough out of the bowl and knead once or twice on a floured surface until the dough is smooth and soft
Put the dough in a bowl sprayed with oil and cover with oiled cling film. Leave to prove for 1-2 hours until it has doubled in size
Knock the air out of the dough by hitting it down in the bowl. Tip it out onto a lightly floured surface and knead a couple of times
Melt the butter and set aside to cool slightly
In a shallow dish, mix together the sugar and cinnamon. Spray a 2lb loaf tin with oil
Divide the dough roughly 15g balls by cutting off sections of dough and rolling them into balls
Roll each dough ball in the melted butter before rolling it in the cinnamon and sugar mixture. Make sure each ball is completely covered before lining them snugly in the loaf tin
Repeat until you have used all of the dough. Cover with oiled cling film and leave to prove for 30 minutes
Preheat the oven to 180°C (fan assisted, 200°C non fan). Remove the cling film and bake for 20 minutes until golden
Leave to cool in the tin for at least half an hour before carefully removing from the tin and leaving to cool on a wire rack
Mix together the icing sugar, vanilla extract and milk in a bowl. Drizzle it across the monkey bread
Nutritional information is given as a guide only and my vary.
Easy Monkey Bread https://www.curlyscooking.co.uk/easy-monkey-bread/
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