Sweet Arabic bread (bread maker)

[Irusik]

And I know why bread is called that. There is a bread tree, its fruits are green and with pimples, resembling an orange in shape. There were such trees in the park in Baku, and everyone called these fruits monkey bread. This is where the name of our wonderful bread comes from.
And the cultural name of the tree is Artocarpus altilis.
Here is a picture




Told me about it Irusik from the knitting forum. Thank you for the information that I hasten to share with you.

[Additional comment:]

Sweet Arabic bread (bread maker)
Category: Yeast bread

Ingredients
Yeast (dry) 2/3 tbsp. l.
Wheat flour 450g.
Salt 1/2 tsp
Sugar 2 tbsp. l.
Butter (vegetable oil) 40g.
Condensed milk 80ml.
Egg 1pc.
Water 200ml.
Raisins 1/3 cup
Sugar, cinnamon, cocoa, poppy seeds - for sprinkling.
Cooking method
1. Put the food in a bucket, set the Main program, the "Dough" mode Completely, with the soak for 2 hours. 20 minutes.
2. We take out the dough, divide it into parts (I got 16), form balls from them and roll them in a mixture of sugar and cinnamon.
3. Take the spatula out of the bucket and put the resulting balls tightly into it.
4. Close HP and leave everything alone for 40 minutes.
5. Set the "Baking" program for 50 minutes.

Additional comment:

- first we make the dough with one proofing on the Dough program (2 hours 20 minutes), turn off the x / stove, and it will turn itself off after the end of the program.
- we take out the mixer. we take out the finished dough on the board.
- we make balls, load into a bucket, let the distance until the dough increases for about 40 minutes, with the x / stove turned off.
- after proving, increasing the dough, turn on the baking mode, and bake the bread until tender.

It turns out such a scheme

There is no need for additional heating of the dough and x / oven, it is still warm inside, the dough will rise by itself.
Note
The recipe is based on 🔗
The original recipe advises making a mixture for sprinkling with 1/4 cup granulated sugar + 1/4 cup cinnamon. It seemed to me that there is a lot of cinnamon and most of it was replaced by cocoa. I also added a second sprinkle - sugar + poppy seeds. Half of the balls, previously greased with melted butter, rolled in one, and the other half in the other. I put it in a bucket mixed.
I poured the condensed milk into a measuring glass, added water and stirred.
I did not add raisins, due to the lack of it, but sprinkled a little with walnuts between the balls when I put them in a bucket.
I pulled the dough out of the oven after 15 minutes of kneading (it just so happened), but it didn't seem to have much effect on the result:

🔗

🔗

🔗
Admin comment
On the forum TWO identical recipes for MONKEY BREAD by different authors were formed. Each recipe has several pages of discussion and comments, performance modifications, so it is not possible to combine these recipes today.
Please take this fact into account and contact the authors of the recipes using these links.

Monkey bread (oven) - topic started by Stеrn

Sweet Arabic Bread (Bread Maker) Monkey Bread - topic started by Alxndr

Cook with pleasure and bon appetit!

Excellent bread, and it was just “from there” that I fished out and baked recently. Very tasty, although I added nuts to the sprinkling. I especially liked the fact that the nuts were caramelized in sugar along the edges of the bread and became like roasted nuts.

Yesterday I prepared a "lazy" version of this bread, or, more correctly, buns. I just bought a bread maker for my dacha and now I myself will try out recipes for her in the city in order to pass it on in a complete set, not to force her to experiment
So, here, I just loaded all the listed ingredients into the oven (well, of course, as recommended, I mixed the eggs with other liquids beforehand) + added a teaspoon with a slide of cinnamon there and put it on the "Basic" program (lasts 3 hours), bread weight 900g , "medium" crust (I think that "light" will do just fine).
The bread rose well, when baking, the bucket (2l) was full, the bread threatened to rest against the window The structure of the crumb is tender, and the taste ... mmmmmm ...
P.S. I don't like baked raisins, I didn't put them

[Alxndr]

Alxndr, Thank you so much. Yesterday I kneaded on a short program - 14 minutes, disassembled it into balls, threw it into a bucket, pulled a bag and proofed it in the refrigerator. Today baked - handsome! And aftor and bread



dragged a big and weighty + (and delicious. I have cinnamon)

The recipe is based on 🔗

ABOUT! followed the link and found our Gashu - Makar she is there (he's Yura, he's Zhora, he's Gosha ...) Makar, bravo !!!

bread that I prepared online:

🔗

🔗

rolled in sugar and cinnamon. tastes like candy
in my opinion it is necessary to take / add poppy seeds or nuts, it will turn out better

p. from. for some reason, the sprinkling did not adhere well to the dough, so the borders were not clearly visible. and maybe it was necessary to take the dough with something, for example, with a spoon, so that there were balls / ovals right away?
and one more thing: not enough yeast?

The bread turned out beautiful

without your help, it is unlikely that anything would have happened at all

You could roll the balls with wet hands, the crumbs would stick better. Just don't need a lot of water! And the dough can be made a little softer!

it was soft and sticky, but I put the dough on the surface with flour. cut with a knife into squares. and apparently having rolled a little in flour, the cinnamon did not stick well.
now I will know what to sculpt with wet handles

Yeast is no longer needed!

Good luck!

Thank you!

Butter 40 grams, put into the dough for kneading

The balls can be additionally rolled out with oily hands (vegetable oil), or hands moistened with water, so that the sprinkling is better applied.

thank you very much!
rolled by handles in olive oil. There was no poppy in the store, so I made it in sugar, cinnamon and a little sesame. I have never eaten such delicious buns! Pts liked that I could make out the buns I managed to take pictures only in HP
🔗

And I took this recipe from another site and baked it several times already. A couple of days ago I baked my nephew for his birthday, so he called for two days in a row and expressed his delight.
The bread is amazing! No cake needed. And not such a laborious recipe. For example, I load everything into a bucket and set the "Dough" mode (1:30). While the dough is cooking, I grind the nuts, measure out the sugar and cinnamon, pour vegetable oil into a saucer (to grease the balls). When the dough is ready, I put it in a bowl, take out the blade from the bucket, put everything in front of me on the coffee table, sit down in front of the TV and begin to create, combining business with pleasure. First, I will put on balls, then, dipping them in butter, roll them in sugar with cinnamon and put them tightly in a bucket. Having laid out the first layer, I sprinkle abundantly with chopped nuts, then the second, again nuts, and insert the bucket into the HP. I set the "Baking" mode (I have it # 12 - 60 min.), Set a delay of 1:30 or 1:40 on the timer and - "Start".
In Alaska, baked goods can also be set on the timer, very convenient.
And somehow I baked this bread as a gift, so I also rolled raisins into each ball, or maybe dried apricots and prunes.

the recipe is wonderful! the bread is amazing! I have not tasted anything tastier.
baked exactly following the basic recipe. the dough really sticks to our hands like the devil knows what, but with the help of butter we coped with it. the only thing, until I came up with a proofing (40 min according to the recipe) before the final baking. in the sense of how to maintain the optimum temperature in the bread maker.
I will bake it, bake it and bake it again. until we eat
🔗 🔗

do you have a "dough" mode or what?

maybe I misunderstood the procedure. but paragraph 1 says to withstand the entire program "dough" for 2 hours and 20 minutes. and then, after forming and placing the balls, send the bucket to the HP for another 40 minutes. but at this point in the HP, the temperature is already too low for proofing, and if you start the dough program again, then at first the temperature is equalized for 30 minutes and during this time it is again too low for proofing.

According to the author of the recipe:
- first we make the dough with one proofing on the Dough program (2 hours 20 minutes), turn off the x / stove, and it will turn itself off after the end of the program.
- we take out the mixer. we take out the finished dough on the board.
- we make balls, load into a bucket, let the distance until the dough increases for about 40 minutes, with the x / stove turned off.
- after proving, increasing the dough, turn on the baking mode, and bake the bread until tender.

It turns out such a scheme

There is no need for additional heating of the dough and x / oven, it is still warm inside, the dough will rise by itself.

It turns out such a scheme
There is no need for additional heating of the dough and x / oven, it is still warm inside, the dough will rise by itself.

Yes, yes, everything is correct.

Yes, yes, everything is correct.

So, even the author of the recipe himself confirms the scheme, so we do it according to it
With your permission, I will insert the diagram at the beginning of the recipe.

thank you all for your feedback.

There is no need for additional heating of the dough and x / oven, it is still warm inside, the dough will rise by itself.

I have a problem with this, HP almost instantly cools down to room temperature, even with the lid closed, and in our room we have 19-20 degrees
that is, before baking, I looked into the HP and saw that my expensive balls had absolutely not increased in volume. Well, never mind, next time I'll try to think of something, I want everything to be perfect.

Then take the bucket out of the x / stove, put it next to the heat, cover it warm and let it break - after all, the x / stove is still off! Then insert the bucket into the x / oven and turn on the baking.

Or another option is possible, which I use. Put a frying pan with a thick bottom on the stove, and upside down so that there is a platform, turn on the heat, heat the pan (then turn off the heat!), Put a bucket on top under the towel, and let the dough melt!

Everything will work out!

I make this bread in Alaska. The "Dough" mode - 1:30, is enough. While I am sculpting the balls, my oven also completely cools down, but when proofing, even at room temperature (and it was pretty cool for me too), the dough came up very well. 40 minutes even turned out to be too much. Could it be yeast? I use pressed and in this recipe I take 20g

[Admin]

Admin, thanks, with a frying pan is a very interesting idea, I've never heard of it before. will have to try

[Alxndr,]

Alxndr, awesome bread! Very tasty! I did everything strictly according to the recipe, in addition to sugar and cinnamon, I added sesame seeds.


[URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s004./i205/1110/a0/37ec8ac5c85c.jpg.html]

[Admin]

Admin, thanks, with a frying pan is a very interesting idea, I've never heard of it before. will have to try

Well, you have to somehow get out of the situation when the apartment is cold, in the off-season, and not only! Involuntarily, you will think about it and will use any ways

I tried this recipe.
He worked in manual control with division by function.
1. 20 minutes kneading in the "pizza" mode.
2. 50 minutes to rise the dough with the inclusion of the "baking" mode for one minute every 20 minutes.
3. Kneading in the "pizza" mode until the volume of the original kolobok - about 5 minutes.
4. Removing the paddle and dough, rolling it up with a rolling pin, cutting it into 16 pieces (each next in half)
5. Rolling in sprinkling and placing in a HP bucket.
6. Raise the dough with periodic heating ("baking" for one minute every 20 minutes) until the dough is almost out of the bucket - about 45 minutes.
7. Baking - 1 hour.

It turned out well enough - they ate it quickly.
Disadvantages.The surface of the bread, which is in contact with the bucket, has burned quite strongly - maybe there is too much sugar? or baked for a long time?

I think to try to do it a little differently.
Do not crush round pieces in the sprinkling, but roll out flat cakes, and sprinkle their surfaces. And each other, like cakes in a cake. So that the side of them after lifting was not saccharified.
I'm going to exercise next weekend.

So I made some bread. To say that I am delighted is to say nothing. So TASTY !!!!!!!!!
Thank you very much for the recipe !!!!!!!

I made this bread (sorry, there is no picture, somehow I did not think of it) It turned out very tasty. Lush, aromatic, amazingly tasty. Today the family demands repetition. But! the husband complained that he would like a sweeter bun. I understand that you just need to increase the amount of sugar in the recipe. The question is: do you need to adjust something else in the recipe or an increase in sugar only leads to an increase in sweetness and that's it?

I made this bread (sorry, there is no picture, somehow I did not think of it) It turned out very tasty. Lush, aromatic, amazingly tasty. Today the family demands repetition. But! the husband complained that he would like a sweeter bun. I understand that you just need to increase the amount of sugar in the recipe. The question is: do you need to adjust something else in the recipe or an increase in sugar only leads to an increase in sweetness and that's it?

And I just make more balls (pcs. 20) and roll them very abundantly in sugar and cinnamon. And the balls are pre-popped in vegetable oil. It turns out much sweeter

or an increase in sugar only leads to an increase in sweetness and that's it?

The more sugar the crust burns, the stronger. If the author. mode, then be sure to set white. How to manually correct - I don't know

But it doesn't burn with me. I put the cut dough (without the spatula) on the Delayed Bake setting (this is possible in Alaska). Baking lasts 60 minutes, I set 1 hour 30 minutes by the timer. Once I asked 1:40, it rose too much, the nuts began to fall into the camera.

And I just make more balls (pcs. 20) and roll them very abundantly in sugar and cinnamon. And the balls are preliminarily popped in vegetable oil. It turns out much sweeter

That is, you do not increase the amount of dough, just the balls themselves are smaller, right? I'll have to try.

Yesterday I baked a lazy version of this bread, somewhere at the beginning of the discussion it is. I mixed everything at once and put it on the main one. It is also very tasty, but this is just a lazy option, of course, it cannot be compared with when you mold on koloboks.
And of course it was not without fun. Who Said Cookies Don't Need Math? Yesterday, weighing the flour and adding 127 and 125, I get 152)))) I looked well into the stove and the sight of the kolobok seemed suspicious to me) I added a little water and there was no more time to follow. But either my stove is smart, or I have a good eye - it turned out perfectly) I'll go get some math for elementary school and continue to bake)

That is, you do not increase the amount of dough, just the balls themselves are smaller, right? I'll have to try.

Quite right. The balls I get are small, but there are a lot of them and there is more sugar inside the bread. And on the outside, the sugar melts a little and caramelizes, but does not burn.

I also want to express my gratitude for this recipe. The balls were mixed in cocoa and coconut flakes with sugar, inside a slice of banana. It turned out very tasty.

[tailored for yourself]

Already ten times I have prepared this bread using technology tailored for yourself .

I made the last few pieces differently. Well, I don't like it when the dust touches the sides of the bucket!
Therefore, I switched to a "multi-storey" filling.
I roll the pieces (8 pieces) onto pancakes, put the filling between them (raisins + banana + filling: cocoa sugar). Sometimes I put lightly soaked dried apples instead of a banana. All "editing" of the pie I conduct directly in the HP bucket.Sprinkle on top, water with poppy seeds, poured into tsp diluted with water. original test.
It turns out like in the photo.


I would like to draw your attention. The roof of the bread did not collapse. It simply rose less in the center. Perhaps due to the fact that the filling is quite acidic, which reduces the efficiency of the yeast in its zone.

I would like to draw your attention. The roof of the bread did not collapse. It simply rose less in the center. Perhaps due to the fact that the filling is quite acidic, which reduces the efficiency of the yeast in its zone.

Another reason is also possible: in this place there was quite a lot of liquid filling, bananas - which gave a depression in the dough, and perhaps in this place there was an imperfection in the dough, the crumb is more moist

Another reason is also possible: in this place there was quite a lot of liquid filling, bananas - which gave a depression in the dough, and perhaps in this place there was an imperfection in the dough, the crumb is more moist

Maybe you are right. Indeed, the dough from the middle has something of charlotte in its organoleptic properties. Next time, perhaps, I will try only on some dry apples, only sweetening and soaking them a little bit. I will unsubscribe about the results.

In general, my high-rise buildings have been approved. Both at home and at work.

Tomorrow I think to try this version of the multi-storey filling
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125855.0
but with strawberries. Fortunately, her beds are now full.
There is still time to listen to opinions and get advice.

EC

Well. I tried it. The taste is excellent - sour in sweet.
The roof was even, but it burst when shaken out of the bucket. It happens.



In place of the filling, instead of strawberry pieces, there were air cavities soaked in strawberry syrup. Apparently, the strawberries have evaporated during baking.

[Irusik]

And I know why bread is called that. There is a bread tree, its fruits are green and with pimples, resembling an orange in shape. In Baku, such trees grew in the park, and everyone called these fruits monkey bread. This is where the name of our wonderful bread comes from.
And the cultural name of the tree is Artocarpus altilis.
Here is a picture




Told me about it Irusik from the knitting forum. Thank you for the information that I hasten to share with you.

Dear moderators! For some reason, Lana's remark rose earlier / higher than the bread recipe itself, and now when you press the button on the recipe itself, it is Lanina's most interesting note that is printed, and not the recipe for Arabian bread ... Correct it somehow, please!

Made 44 balls. The size of a medium dumpling or small walnut.
There are two mixtures for sprinkling.
One wet - poppy seed boiled in milk and squeezed, mixed with sugar.
The second mixture is dry - ground walnuts, cocoa, cinnamon, sesame seeds, sugar.
First, I poured balls into the wet sprinkling. I poured 5-6 pieces into a bowl at once, then transferred the balls into the dry mixture and poured them. Then she put the batch in a bucket. The sprinkler adhered well.
Set it to bake now.
I'll post a photo in the late afternoon.
I myself do not know what will happen, for the first time I try it.

Baked

Thank you very much for the interesting recipe! The bread is amazing. Today I baked for the first time, it turned out beautiful, baked. Only I stood on baking for not 50 minutes, but one hour. One sprinkle was sugar, cocoa, cinnamon, the second sugar and dry poppy. I sprinkled the layers with chopped dried apricots and ground walnuts. Delicious. I ate half a loaf with my daughter at once almost I will bake it more than once, added to my bookmarks

I also liked the recipe Pts !!! I will do more !!!

Baked this bread now! The taste is awesome, thanks to the author. One problem is that in my Panasonic baking is 30 minutes, obviously not enough, the bread is damp, I don't know what to do.

[#Mariko #]

#Mariko #, the baking time can be increased by pressing the `` timer '' button, and then `` start ''

Thank you, I already understood)))))) you need to carefully read the instructions

[#Mariko #]

#Mariko #, and you do not add time? I baked for an hour.
P.S. oh, already answered

thanks for the recipe. "flies away" - only the noise is

Looks like "monkey bread"

It's great, it seems to be fried ... Maybe in a silicone mold and in a mini oven / oven better?

[at]

They are baked because there is a lot of sugar. Caramelization, turning into coking ...
***********

And I also put the filling inside these lumps. Dried apples on steamat I dissolve for 15 minutes, then right with water in a double boiler (I have a mantle boiler) they stand up overnight and the next day the soft ones go into the filling.

[Countryman]

Countryman, I decided what to do with a roll. All the filling will be inside and the sprinkling with sugar will not burn. I will test the Supra BMS-350, which I bought today to help me. maybe it won't be so beautiful ...
What is the meaning of condensed milk with water? The same milk comes out sweet. I have a can of concentrated milk idle. Maybe try it on it?

I laid out the balls in the form in two rows, this time for some reason the bottom row "rose", and the top "hat" turned out

I counted it for 650 g of flour. Kneaded in concentrated milk 310g with additional condensed milk. I rolled the tape across the table (it should be along). The dough does not stick to anything, therefore it rolled out in its natural form. The bread crumpled at the end because of the emptiness, but did not lose its shape.
You don't need a lot of cinnamon, but you could have 2-3 times more sesame and sugar. After sprinkling, I sprayed the roll with water from both hands 4 times.
The wife hates cinnamon, but, saying, "it's very tasty, but cinnamon ...", she ate 3 thick pieces. I'll send her to run around the house now.