Coffee Monkey Bread
nkey Bread. A perfect combination of chewy and crunchy. Best eaten with fingers.
Ingredients
For the Dough
- 2 teaspoon instant yeast
- 1 ¼ cups (285 g) whole milk warmed to 100-105 degrees F
- 4 ½ cups (585 g) all-purpose flour
- 1 ½ teaspoons salt
- 3 tablespoons (43 g) unsalted butter room temperature
- ⅓ cup (70 g) sugar
- 2 large eggs lightly whisked
For the Dough Balls
- ¾ cup sugar
- 1 tablespoon cinnamon
For the Coating
- 8 tablespoons (113 g) butter (1 stick)
- ⅔ cup (133 g) brown sugar
- 1 tablespoon instant coffee
- ½ teaspoon vanilla extract
Instructions
- In a stand mixer, combine all-purpose flour, yeast, salt, and sugar (1/3 cup). Make sure the yeast and salt do not come into direct contact.
- Add the eggs. Slowly and milk until it begins to pick up all the flour at the bottom of the bowl, then add a splash more (I like my dough to be a bit wet and sticky!)
- Add the butter (3 tbsp), then put your stand mixer on medium speed. Knead for about 5-7 minutes, or until it passes the windowpane test.
- Once it’s kneaded, scrape the sides of the bowl to combine the dough into one ball. Cover the dough with plastic wrap, and let the dough rise for about an hour or until it doubles in size.
- When the dough is done proofing, tip the dough out on a lightly floured surface and shape into balls about the size of ping-pong (table tennis) balls. Roll these dough balls in the cinnamon and sugar (3/4 cup) mixture
- In an oiled bundt pan or cake pan, distribute the dough balls in a roughly equal manner. Cover and let proof for about 30 minutes.
- To make the coating, combine butter, brown sugar, and instant coffee in a small saucepan over heat.
- When the dough has finished its second proofing, spread the coffee coating on top. Use a spatula to evenly spread it out.
- Place your bundt pan in a preheated 350ºF oven in the middle rack, and bake for about 30 minutes or until the coating has a nicely caramelized.
- Remove from the oven and allow to cool down before eating! Fingers only!