Monkey bread with "Toffee" sauce, nuts and dried fruits

Category: Bakery products
Monkey bread with toffee sauce, nuts and dried fruits

Ingredients

Flour / s 680 - 700 gr.
Yeast SAF-Instant 10 gr.
Fine salt 1 tsp
Sugar 1 tbsp. l.
Liquid kefir (you can old, you can use any liquid) 200 gr.
Adjustment water 0-60 gr.
Egg C-1 1 PC.
Vanillin
Butter 10 gr.
For the sauce
Good quality butter 100 g
Brown sugar (exactly and only!) 70 gr.
Boning:
Ground cinnamon (do not neglect!) 1 tbsp. l.
Powdered sugar 2 tbsp. l.
For filling:
Dried fruits + nuts in any ratio 120 g

Cooking method

  • what can I say ... BOMB !!! It's not really bread, but rather a cake. Sweet and aromatic.
  • the dough was kneaded with a BOSHIK combine a hook nozzle.
  • She warmed up oil in a microwave oven. Added kefir and sugar. Stirred to disperse. The egg was mixed in a glass and poured into the liquid. I sifted flour into the bowl of the combine. Poured in yeast, vanillin. Stirred with a spoon. She poured in the liquid and kneaded the dough. I corrected it with water little by little. The gingerbread man is quite dense.
  • Monkey bread with toffee sauce, nuts and dried fruits
  • Gave 15 minutes to rest. Then she beat it on the table 60 times and kneaded it well. The dough is soft and not sticky.
  • Fermentation for 60 minutes under a hat.
  • Wash dried fruits and dry in a colander.
  • Monkey bread with toffee sauce, nuts and dried fruits
  • Then roll the dough into a roller. The dough is perfect, not sticky. If it sticks a little at first, then grease the table and hands with vegetable oil. Cut into 50 gram pieces, and another 25 gram pieces in half. Weight is approximate. It turned out 33-34 blanks.
  • Round, pinch and roll each piece into a bun. Keep all the pieces and buns under the oilcloth so that they do not dry out. Here you can't do without your favorite little helpers))))))))
  • Monkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruits
  • Cover with oilcloth and let rest for 15-20 minutes.
  • We prepare a form with a hole and high sides. Lubricate with non-stick grease. If you don't have non-stick mixture, then be sure to prepare - an irreplaceable thing in the household - everything always bounces off by itself!
  • Mix sugar and cinnamon for sprinkling. I am not a fan of cinnamon, but I advise you not to change the dressing - very much in the subject! If a little is left, then save.
  • Monkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruits
  • Now roll each bun in sprinkles. Fold in layers into a mold, sprinkle with dried fruits and nuts.
  • Monkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruits
  • We put in a bag for proofing for 20-30 minutes.
  • Cook the sauce. Melt the butter in a saucepan. Add sugar and bring to a boil, stirring continuously. Boil until light consistency for 2-3 minutes.
  • Monkey bread with toffee sauce, nuts and dried fruitsMonkey bread with toffee sauce, nuts and dried fruits
  • The look and taste is toffee! Do not boil too much, it will thicken later when baked. We'll cover it and take it to a cool room. A thin crust may form on top. Not scary, stir with a spoon afterwards.
  • Pour the prepared bread with the sauce carefully. WE WATER, but do not eat))))))))))) I understand, delicious! It will be tastier on a bun! In a silicone mold, it is very convenient to move the edges a little so that the sauce spills well between the balls. Sprinkle the rest of the sugar and cinnamon on top.
  • Monkey bread with toffee sauce, nuts and dried fruits
  • We put the bread in the oven preheated to 180-200 degrees. We bake until tender. Let cool slightly in the form. Cool on a plate.
  • Monkey bread with toffee sauce, nuts and dried fruits
  • comrades, cut it cold. there was no urine to endure. do not charge for the photo ...
  • Monkey bread with toffee sauce, nuts and dried fruits

Note

It's just mind-blowing! Crust For the first time I did not swear when the cake was taken apart without letting it cool down ... I also tore the crust ...

Monkey bread with toffee sauce, nuts and dried fruits

Contrary to what may seem, the cake is sweet in moderation.
I baked, I bake and I will bake! Oh, her that waist, it's so delicious!
I took the recipe in the net, but completely changed it, since the proportions did not match.
The name of the recipe Monkey Bread (Monkey Brad) comes from one of the names of the baobab fruit. The dessert resembles the structure of the fruit pulp, which consists of individual pieces.It will surely appeal to both children and adults. There are several varieties of this bread on the site. Try mine too.
Substitution and Variant Tips:
Quote: iris. ka

Yes, at least crack me, but you need to bake such bread. Of the minuses: there is no brown sugar (you have to look in the city), there is no form with a hole (here you are in principle), cinnamon is also not in use (well, since you insist!).
Listen, you recently began to beat the dough on the table. I also like it that way if I knead with my hands. And from hp it is a pity to beat. It is so soft, warm and its grunts, on the table. Mona should knead it in xn?

No brown sugar .... And the caramel essence?
Alternatively, you can try to cook Toffee according to the old recipe. Do not boil the current much. At 4 st. l. sugar 2 tbsp. l. milk or sour cream, a spoonful of rast. oils. Cook over low heat until brown. Increase the current proportions by 5 times, so that there is something to cook. And cook in advance, as it will take longer. Worth trying!
Soon I will exhibit five variants of butterscotch-taupe-cows according to old homemade recipes. There will be plenty to choose from.
The dough begins to beat if it is dense. It softens before our eyes. In HP it is possible, if such an amount will pull. It didn't fit into mine. Sorry to strain. Where there is more than 500 flour, I knead in a combine.
Without a mold with a hole, such baking cannot be obtained. Will not soak well. Then try with a thin layer of two balls in a checkerboard pattern. It will turn out great. I just wanted a pretty photo.
I myself am not very cinnamon. But she was so mixed with tastes that she went straight in unison! It's not right without her.

please
Irisha wonderful bread, I love everything with sauce
Bianchi
TumanchikIrochka your bread even lit the ribbon with her beauty !!! For the kids, probably the very thing !!! As a holiday entertainment I will definitely try it !!
julia007
Tumanchik, Irina, Wonderful bread! Nice and delicious!
posetitell
Irina, royal monkey bread. Super!
"Watering, not eating)))))))))))" - and this is in the meme
Bridge
And me? And I should pour it and then eat it? : girl_cray: I'm here, panima, I'm lying in a cultural swoon, right now I'll start dying of hunger.
Not Natalia Arsentievna's dream bread (it's me, if anything). Irish, I’m madly delighted!
Muse
Irisha, Tumanchik, the bread is so sunny! Bright! Just revived a gray spring day!
Honey, why is it called "Monkey"?
Anatolyevna
Tumanchik, Ira, what a beauty! And the taste! Butterscotch!
You sculpt such deliciousness!
Trishka
Irishik, what a delight, and I have no doubt that everything is delicious!
Took away in!
Tumanchik
Hope, Bianchi, julia007, posetitell, Bridge, Muse, Anatolyevna, Trishka, girls, dear, thanks for the kind words. The cake is just fabulous! I advise everyone from the bottom of my heart!
Quote: Bridge
Not Natalia Arsentievna's dream bread
get up Natasha, forgive Natalia Arsentievna! pick up your ass and let's go to the kitchen! you will find something to compensate for the flour!
Quote: Muse
why is it called "Monkey"?
Marina, I added information about him.
Girls, cook - you won't regret it! one trouble with him - nothing to cover! Sticky! The toffee baked so delicious.
Mandraik Ludmila
Irina, this is what you are doing with us, only I am ready to fast, and here this is ... in general - I took it to the bookmarks
Tumanchik
Quote: Mandraik Lyudmila

Irina, this is what you are doing with us, only I am ready to fast, and here this is ... in general - I took it to the bookmarks
forgive Lyudochka, we will not bake for the last time!
SchuMakher
Quote: Tumanchik
Lubricate with non-stick grease.

what is it?

Well, you, mother, and muddied!

Quote: Mandraik Lyudmila
as soon as I was going to fast, and here is this ..

Duc lean variant can be made
Natalia K.
Quote: ShuMakher
what is it?
Man is here
Universal non-stick mold release
Tumanchik
Quote: ShuMakher
what is it?

Well, you, mother, and muddied!

Live and learn ... and you will die a fool!
don't you know her? I'm an old-timer too
Mandraik Ludmila
Masha, yeah, I’m going to do it, and I’ve already found the recipe for liquid lean caramel ...
toffee
Yes, at least crack me, but you need to bake such bread.Of the minuses: there is no brown sugar (you have to look in the city), there is no form with a hole (here you are in principle), cinnamon is also not in use (well, since you insist!).
Listen, you recently began to beat the dough on the table. I also like it that way if I knead with my hands. And from hp it is a pity to beat. It is so soft, warm and its grunts, on the table. Mona should knead it in xn?
Tumanchik
Quote: iris. ka

Yes, at least crack me, but you need to bake such bread. Of the minuses: there is no brown sugar (you have to look in the city), there is no form with a hole (here you are in principle), cinnamon is also not in use (well, since you insist!).
Listen, you recently began to beat the dough on the table. I also like it that way if I knead with my hands. And from hp it is a pity to beat. It is so soft, warm and its grunts, on the table. Mona should knead it in xn?
Toffee, that's when I was writing the recipe I was thinking about you! After all, butterscotch sauce for butterscotch!
No brown sugar .... And the caramel essence?
You can try the old recipe for Toffee. Do not boil the current much. At 4 st. l. sugar 2 tbsp. l. milk or sour cream, a spoonful of rast. oils. Cook over low heat until brown. Increase the current proportions by 5 times, so that there is something to cook. Worth trying!
The dough begins to beat if it is dense. It softens before our eyes. In HP it is possible, if such an amount will pull. It didn't fit into mine. Sorry to strain. Where there is more than 500 flour, I knead in a combine.
Without a mold with a hole, such baking cannot be obtained. Will not soak well. Then try with a thin layer of two balls in a checkerboard pattern. It will turn out great. I just wanted a pretty photo.
I myself am not very cinnamon. But she was so mixed with tastes that she went straight in unison! It's not right without her.
Loksa
Tumanchik, Irina, thanks, very interesting variant with toffee! And the bread turned out, feast for the eyes !!!!! imagine the taste
Tumanchik
Quote: Loksa

Tumanchik, Irina, thanks, very interesting variant with toffee! And the bread turned out, feast for the eyes !!!!! imagine the taste
Oksana, always happy! I hope you cook!
Olga VB
Irishik, beautiful bun!
But the questions went wild
Quote: Tumanchik
Then beat on the table 60 times and kneaded well.
Why hit the table if you have Kesha? He kneads everything perfectly, and he himself beats everything perfectly against the walls of the bowl in this process. Or do you have some kind of weak Kesha?
Quote: Tumanchik
Round each piece pinch and roll it into a bun.
What is the sacramental sense of this pinching? Why can't you just roll up the bun, but you have to roll it up, flatten it, pinch it and roll it up again?
Quote: Tumanchik
Ready Pour the bread over the sauce carefully.
Judging by the picture and further description, it is not the finished bread that is poured, but the raw dough before being put into the oven. Or how?
Quote: Tumanchik
Move the edges slightly so that the sauce spills well between the balls.
Why can't you water each layer a little at a time?

Mandraik Ludmila
Olga, and you are a pedant, okay, I don’t have Kesha .. but on the rest of the questions, I personally, I just didn’t think about it, I took it for granted ... you struck me, however. can really pour in layers ..
Olga VB
Quote: Mandraik Lyudmila
Olga, and you are a pedant
nope, I'm a bore!
And finally, if I don’t quarrel with Irka, then, firstly, she will pull her nose up, and secondly, she will think that I am not attentive enough to her, or finally I don’t respect her and walk by
And so I became wiser, and the attention of comradeshuShe showed it, and showed concern for those around her (suddenly someone, like me, is in the tank). In a word, it showed itself from all positive sides.
Now I sit, proud of myself and wait for an answer, like a nightingale of summer
Tumanchik
Olga, thanks for the questions. Let's figure it out now.

Quote: Olga VB
Why hit the table if you have Kesha? He kneads everything perfectly, and he himself beats everything perfectly against the walls of the bowl in this process. Or do you have some kind of weak Kesha?

kneads yes, but have you ever come across a dense dough? heavy ... that's the kind of dough I beat.and in general any dough before the hostess thrashed on the table. it immediately becomes softer and more tender.

Quote: Olga VB
What is the sacramental sense of this pinching? Why can't you just roll a bun

yes at least how. I do not write for specialists, but for beginners. so you can simply limit yourself to two words: knead, fermentation, molding and proofing. but I will repeat once again - the dough is dense. if you pinch it badly and do not make neat kolobochki, then the seams will disperse during proofing. it will be delicious, but not so pretty.

Quote: Olga VB
Judging by the picture and further description, it is not the finished bread that is poured, but the raw dough before being put into the oven. Or how?
oh, of course not ready. but distant. this is the text further and the photo is clear. but you're right and I'm going to edit.

Quote: Olga VB
Why can't you water each layer a little at a time?
you can, but then do not distance the balls with fluffy balls. and during the proofing, all the sauce will spill to the bottom and the top will not be fried with a tasty treat.

but as the saying goes, the owner is the master. try it, maybe you will simplify and your version will be better.
Rituslya
Oho-ho !!!
What a beauty! I have no words...
I probably will not master such a miracle.
But I will admire and admire.
Irochka, Thank you so much!!! I'll take it to bookmarks. I will persuade myself for more than one day, probably, to bake. But I really want to cook.
Tumanchik
Quote: Rituslya

Oho-ho !!!
What a beauty! I have no words...
I probably will not master such a miracle.
But I will admire and admire.
Irochka, Thank you so much!!! I'll take it to bookmarks. I will persuade myself for more than one day, probably, to bake. But I really want to cook.
Ritulya, what are you? Gods do not burn pots. Nothing fancy. Thank you for your attention, of course, but I would like you to try again!
Mandraik Ludmila
Tumanchik, again everything is clear! Thanks dear for the clarification!
Tumanchik
Quote: Mandraik Lyudmila

Tumanchik, again everything is clear! Thanks dear for the clarification!
posetitell
Did it. It's so delicious, everybody throw everything and do
I put the sauce to cool in the bedroom, came back to pick it up, and my husband - you want to kill me, it smells like that, but you can't eat
Thanks again
Tumanchik
Quote: posetitell
Did it. It's so delicious, everybody throw everything and do
this is an advertisement! still a photo ...
Quote: posetitell
I put the sauce to cool in the bedroom, came back to pick it up, and my husband - you want to kill me, it smells like that, but you can't eat
Nikka, what a well-mannered husband you have! Mine would not hold back
this is really insanely delicious! and now I use sauce for any baking!
posetitell
Quote: Tumanchik

this is an advertisement! even a photo ...: a-kiss: Nikka, what a well-mannered husband you have! Mine would not hold back
this is really insanely delicious! and now I use sauce for any baking!

Irin, they managed to make out mine while I was running to the store. Educational work has been done, so next time I will have time to take a picture.
I also thought that the sauce can be put in everything that is on the stove
I wanted to ask which company you use brown sugar, your sauce is still more perfect (I have large sugar, but I just recently bought it for the first time and began to use it). And this ... something about sweets like a ladybug was written on top, if there is such a composition that I can, I'm really looking forward to it.
My husband is trained - if not told "fas"! eat, it will suffer in silence and come with tears.
Tumanchik
Quote: posetitell
I wanted to ask, which company do you use brown sugar,
yes different. I always take the cheapest. now I have this

Monkey bread with toffee sauce, nuts and dried fruits


and butterscotch-sticky-cows. I will expose. i remember the promise


Added Monday 21 Mar 2016 7:47 PM

Quote: posetitell
My husband is trained - if you didn't say "fas"! eat, it will suffer in silence and come with tears.

Monkey bread with toffee sauce, nuts and dried fruits


posetitell
Quote: Tumanchik

yes different. I always take the cheapest. now I have this

Well, yes, I also have a large one and the cheapest. Apparently, I have a very large and strong version.
Probably, you need to cook it somehow in a special way in order to achieve such a consistency?
Tumanchik
Quote: posetitell
Probably, you need to cook it somehow in a special way in order to achieve such a consistency?
I think that you can put it at the same time with oil. to have more time to dissolve.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers