Sweet monkey bread

The recipe for sweet and aromatic monkey bread includes the following ingredients: wheat flour, milk of any fat content, sugar and reed sugar, butter, ground cinnamon, salt, a pinch of vanillin (you can replace a teaspoon of vanilla sugar) and high -speed yeast (I will write a little lower).

Let's start with the preparation of yeast dough. In the suitable dishes, we sift the wheat flour of the highest grade.

About yeast: it is not necessary to take precisely fast -acting ones — just dry are perfect (also 5 grams — this is a teaspoon with a hill) or pressed (it is needed 3 times more, that is, 15 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a tablespoon of sugar and dissolve the yeast in it. Since I used fast -acting, I added them immediately to the flour, which I pre -sought twice. We also put 50 grams of sugar, a pinch of vanillin for aroma (optional) and half a teaspoon of small salt. We mix everything well so that dry ingredients are evenly distributed along the mixture.

We make a recess in the center and pour warm (not hot, namely pleasant warm) milk into it. Mix everything with your hand or spoon so that the flour is moistened.

When you get such flour lumps, you can introduce melted, slightly warm butter (50 grams). We begin the knead of the dough with our hands or with the help of dough (bread makers).

To knead this yeast dough needs for a long time — at least 10 minutes, and even better longer. As a result, you will get a smooth, completely homogeneous dough. It should not be too soft or even more sticky. Such a yeast dough holds its shape perfectly, it is elastic and elastic. In the process of kneading, you may need a little more or slightly less flour than I indicated in the ingredients — it depends on its humidity. We roll up the dough into the ball and leave it in a bowl (I am always my dishes in which the dough roams — I just do not like dirty). We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no monkey bread.

After 1 hour, yeast dough is well suited — it will grow in volume at least 2 times (I have even more).

We crush it, round it and again from heat for 1 hour.

For the second time, the yeast dough will grow even more — exactly 3 times, and maybe 4 times. By the way, I want to talk a little about the time of fermentation of the yeast dough and the proofing of the workpieces. I hope you understand that this concept is relative. What does it mean? Well, for example, the recipe says that the test should be given to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe was needed. +/- 10-15 minutes- quite acceptable deviation, the entire time of fermentation of the yeast test depends on many factors. Freshness (and as a result of activity) of yeast, the quality of flour, the temperature in the room, the amount of dough — this all affects the time of fermentation and proofing. Therefore, never clearly follow these recommendations — you must feel the dough, understand what he needs and then you will cook it purely intuitively.

We move on to the molding of future buns. We divide our yeast dough into small pieces of preferably the same size — no more than an apricot. The dough is not at all sticky, so we do not need an additional amount of flour for the head. We round each piece of dough and roll into a ball (how to do this can be seen in this recipe — 11-14 steps).

We will prepare a suitable round form for baking in advance — I have 26 centimeters with a diameter. It is best to use a detachable shape with a hole in the center, but I don’t have such a thing, so in the middle I put a molding ring (you can use a clean tin can of peas or corn, for example). Now we will make a warm bath for blanks — we will melt in advance and cool to a pleasant heat of 50 grams of butter. We bathe each ball of oil dough.

After that, we give the clock a little drain and roll the workpiece in a fragrant mixture. Sprinking is also done in advance — in a separate bowl, reed sugar with ground cinnamon is simply mixed. Mix everything with a fork or spoon. If reed sugar is not available to you, feel free to take the usual white, but due to the brown, the finished baking will have a pleasant caramel taste and aroma.

We lay the baking dish with parchment paper (you don’t need to lubricate with oil) and transfer fragrant blanks to it in a checkerboard pattern. The hole in the center is necessary so that the monkey is baked well. We let the rolls rest for 30-35 minutes in a warm place (cover the blanks with a towel or cling film).

During this time, the dough will stand out and the blanks will be rounded — it's time to bake them. It is no longer necessary to lubricate the surface.

We cook sweet monkey bread in a preheated oven for 30-35 minutes at 180 degrees at an average level. Remember what I wrote about time? In this case, the cooking time can also vary — it all depends on your oven. The main indicator of the readiness of the baking is its appearance — as soon as the dough increased in the amount of two times, it was browned and you like it, everything is ready. It is important not to overdry pastries and then the finished dough will be juicy, delicate and soft. We take out the monkey bread from the oven and give him about 5-10 minutes to cool in uniform.

After that, remove the walls and remove the tin from the center. We transfer to the dish and can be served. Mostly finished monkeys, the bread is turned on the plate so that the sticky caramel layer is on top, but I like it more when the crispy crust goes the top layer.

Monkey does not cut bread, but break off with their hands- buns are perfectly departed from each other. It is clear that yeast baking needs to be eaten after complete cooling, but how difficult it is to resist and not try these incredibly fragrant buns still hot … Thin crisp, the most delicate crumb and delightful taste: with a glass of milk or a cup of tea — you can’t imagine better! Tanyusha, thank you very much for this delicious order — I hope the recipe will come in handy and will not lie down for a long time.