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Sticky apple, walnut and maple monkey bread

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Made with apple, walnut and sweet maple, this Sticky monkey bread recipe is definitely one to add to the list. Topped with chopped walnuts, this delicious dessert is sure to go down a treat!

  • Serves12
  • Cook time45 minutes
  • Prep time45 minutes, (+ cooling & 1¼ hours rising time)
Sticky apple, walnut and maple monkey bread

Ingredients

  • 3¼ cups (485g) plain flour
  • ⅓ cup (75g) caster sugar
  • 1 sachet (7g/2 tsp) dried yeast
  • ½ tsp salt
  • 100g butter, softened
  • 1 Coles Australian Free Range Egg
  • 1 cup (250ml) milk, warmed
  • 1 cup (220g) brown sugar
  • 100g butter, extra, melted
  • 2 tsp ground cinnamon
  • ½ cup (55g) walnuts, coarsely chopped
  • 1 Granny Smith apple, peeled, cored, finely chopped

Maple caramel sauce

  • ½ cup (125ml) brown sugar
  • ½ cup (125ml) maple syrup
  • 100g butter, chopped
  • ½ cup (125ml) thickened cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the flour, caster sugar, yeast and salt in a large bowl. Add the 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. Cover. Set aside for 1 hour to rise.
  2. Step 2

    Place ¾ cup (165g) of the brown sugar in a small bowl. Stir in the extra butter and cinnamon.
  3. Step 3

    Preheat oven to 180°C. Grease a 25cm (top measurement) ring or bundt pan. Sprinkle with half the walnuts.
  4. Step 4

    Punch down the dough. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 3 portions. Roll out 1 dough portion to a 20cm x 30cm rectangle. Spread one-third of the cinnamon mixture evenly over the dough. Sprinkle with one-quarter of the apple. Starting from 1 long edge, roll up dough to enclose filling. Cut crossways into 12 portions.
  5. Step 5

    Repeat with the remaining dough, remaining cinnamon mixture and two-thirds of remaining apple. Arrange 12 of the portions, cut-side down, over prepared pan. Sprinkle with half the remaining walnuts and sugar and the remaining apple. Top with half the remaining portions, cut-side out, and the remaining walnuts and sugar. Finish with remaining 12 portions, cut-side down. Set aside for 15 mins to rise.
  6. Step 6

    Bake for 40-45 mins or until golden brown and cooked through. Set aside in the pan for 5 mins to cool before turning on a serving plate.
  7. Step 7

    Meanwhile, to make the maple caramel sauce, combine the sugar, maple syrup, butter and cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until the sauce boils and thickens.
  8. Step 8

    Pour half the hot maple caramel sauce over the hot monkey bread. Serve warm or at room temperature with remaining maple caramel sauce.

    Sticky apple, walnut and maple monkey bread

    Sticky apple, walnut and maple monkey bread
    • Serves12
    • Cook time45 minutes
    • Prep time45 minutes, (+ cooling & 1¼ hours rising time)
    Ingredients
    • 3¼ cups (485g) plain flour
    • ⅓ cup (75g) caster sugar
    • 1 sachet (7g/2 tsp) dried yeast
    • ½ tsp salt
    • 100g butter, softened
    • 1 Coles Australian Free Range Egg
    • 1 cup (250ml) milk, warmed
    • 1 cup (220g) brown sugar
    • 100g butter, extra, melted
    • 2 tsp ground cinnamon
    • ½ cup (55g) walnuts, coarsely chopped
    • 1 Granny Smith apple, peeled, cored, finely chopped

    Maple caramel sauce

    • ½ cup (125ml) brown sugar
    • ½ cup (125ml) maple syrup
    • 100g butter, chopped
    • ½ cup (125ml) thickened cream
      Description

      Made with apple, walnut and sweet maple, this Sticky monkey bread recipe is definitely one to add to the list. Topped with chopped walnuts, this delicious dessert is sure to go down a treat!

      Method
      1. Step 1

        Combine the flour, caster sugar, yeast and salt in a large bowl. Add the 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. Cover. Set aside for 1 hour to rise.
      2. Step 2

        Place ¾ cup (165g) of the brown sugar in a small bowl. Stir in the extra butter and cinnamon.
      3. Step 3

        Preheat oven to 180°C. Grease a 25cm (top measurement) ring or bundt pan. Sprinkle with half the walnuts.
      4. Step 4

        Punch down the dough. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 3 portions. Roll out 1 dough portion to a 20cm x 30cm rectangle. Spread one-third of the cinnamon mixture evenly over the dough. Sprinkle with one-quarter of the apple. Starting from 1 long edge, roll up dough to enclose filling. Cut crossways into 12 portions.
      5. Step 5

        Repeat with the remaining dough, remaining cinnamon mixture and two-thirds of remaining apple. Arrange 12 of the portions, cut-side down, over prepared pan. Sprinkle with half the remaining walnuts and sugar and the remaining apple. Top with half the remaining portions, cut-side out, and the remaining walnuts and sugar. Finish with remaining 12 portions, cut-side down. Set aside for 15 mins to rise.
      6. Step 6

        Bake for 40-45 mins or until golden brown and cooked through. Set aside in the pan for 5 mins to cool before turning on a serving plate.
      7. Step 7

        Meanwhile, to make the maple caramel sauce, combine the sugar, maple syrup, butter and cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until the sauce boils and thickens.
      8. Step 8

        Pour half the hot maple caramel sauce over the hot monkey bread. Serve warm or at room temperature with remaining maple caramel sauce.