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Method
Step 1
Combine the flour, yeast, salt and half the sugar in a bowl. Add chopped butter and use your fingertips to rub into the flour mixture until the mixture resembles breadcrumbs. Whisk the egg and milk in a jug. Add to the flour mixture and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Loosely cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Step 2
Preheat oven to 180°C. Grease a 25cm (top measurement) bundt or ring cake pan and lightly dust with flour. Combine the cinnamon and remaining sugar on a plate. Place the combined chocolate in a bowl.
Step 3
Punch down the dough. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 4 even portions. Cut 1 portion into 10 pieces and roll into balls. Repeat with the remaining dough portions. Brush the dough balls with melted butter and roll in the sugar mixture to coat.
Step 4
Arrange 10 dough balls in the base of the prepared pan. Sprinkle with one-third of the chocolate mixture. Repeat layering with the remaining dough balls and chocolate mixture, finishing with a layer of dough balls. Set aside in a warm, draught-free place for 15 mins to rise.
Step 5
Bake for 35-40 mins or until golden brown and cooked through. Set aside in the pan for 5 mins to cool before turning onto a serving plate.
Step 6
Meanwhile, to make the chocolate sauce, place the cream, chocolate and sugar in a medium saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and sauce is smooth. Set aside for 15 mins to cool slightly.
Step 7
Drizzle monkey bread with the chocolate sauce and serve immediately.
Prep time30 mins30 minutes, + 1 1/4 hours standing & 5 mins cooling time
+ 1 1/4 hours standing & 5 mins cooling time
Ingredients
4 cups (600g) plain flour
2 tsp (1 sachet/7g) dried yeast
1/2 tsp salt
1 cup (220g) caster sugar
100g butter, chilled, chopped
1 Coles Australian Free Range Egg
1 cup (250ml) milk, warmed
1 tsp ground cinnamon
100g dark chocolate, chopped
100g milk chocolate, chopped
100g white chocolate, chopped
50g butter, extra, melted
Chocolate sauce
300ml thickened cream
180g dark chocolate, chopped
1/4 cup (55g) brown sugar
Description
Ideal for casual entertaining, this choc-chunk monkey bread is an irresistible bite.
Method
Step 1
Combine the flour, yeast, salt and half the sugar in a bowl. Add chopped butter and use your fingertips to rub into the flour mixture until the mixture resembles breadcrumbs. Whisk the egg and milk in a jug. Add to the flour mixture and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Loosely cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Step 2
Preheat oven to 180°C. Grease a 25cm (top measurement) bundt or ring cake pan and lightly dust with flour. Combine the cinnamon and remaining sugar on a plate. Place the combined chocolate in a bowl.
Step 3
Punch down the dough. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 4 even portions. Cut 1 portion into 10 pieces and roll into balls. Repeat with the remaining dough portions. Brush the dough balls with melted butter and roll in the sugar mixture to coat.
Step 4
Arrange 10 dough balls in the base of the prepared pan. Sprinkle with one-third of the chocolate mixture. Repeat layering with the remaining dough balls and chocolate mixture, finishing with a layer of dough balls. Set aside in a warm, draught-free place for 15 mins to rise.
Step 5
Bake for 35-40 mins or until golden brown and cooked through. Set aside in the pan for 5 mins to cool before turning onto a serving plate.
Step 6
Meanwhile, to make the chocolate sauce, place the cream, chocolate and sugar in a medium saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and sauce is smooth. Set aside for 15 mins to cool slightly.
Step 7
Drizzle monkey bread with the chocolate sauce and serve immediately.
