Monkey bread
Ce nom ne vous dit peut-être rien mais il s’agit en réalité d’une brioche, enfin de petites boules de brioches trempées dans un mélange de sucre de beurre et de raisins…oui, oui léger quoi (ça c’est sûre que pour les préoccupations de maillot du moment !) mais tellement gourmand !!!
Cette brioche originaire d’Amérique du Nord est juste une tuerie et fait partie de mes préférées à l’heure du petit-déjeuner !
SO, faites vous plaisir pour ce week-end !!!
Monkey bread
Ingredients (pour un moule type kouglof)
- 300 g of flour
- 60 g of butter
- 1 egg
- 60 grams of sugar
- 20 cl of milk
- 10 g of baker's yeast
- 2 g de sel
Pour l’enrobage
- 125 g of butter
- 100 g raisins
- 60 g cane sugar
Description
Put the yeast with 2 tablespoons of lukewarm water, let it rest 10 min then stir.
Faites chauffer le lait, le beurre et le sucre afin que le beurre soit fondu.
Put the flour in a bowl, make a well and add the yeast to the center. Work the dough between your fingers and incorporate the milk-butter-sugar mixture and the egg. Knead the dough and stretch it until it comes away from the bowl (you can transfer it to the worktop for more convenience). Readjust with flour or a little water if necessary.
Let the dough rise covered under a tea towel for 1 hour.
Melt the butter then mix it with the sugar and raisins for the coating.
Degas the dough with the point, then form balls the size of a golf ball. Dip them in the melted butter-sugar-raisin mixture and place them in the mold.
Cover with a cloth then leave to rise for about 1 hour.
Preheat the oven to 210°.
Bake 10 minutes then lower the oven to 180° and let it cook 35 minutes.
Unmold then enjoy by tearing off the brioche balls…hmmmm….!
Emilie
Chloe Delice
11.5.13I just discovered Monkey Bread and I am delighted with it, It looks really good to me :)
Thank you Emily :p
biboulandandmams
11.5.13Hummmmmm
Granny Cakes
11.5.13His name is so funny, it makes you want 🙂
LBDN
11.5.13A regaaaaaaal!
BoopCook
11.5.13he looks just sooo GOOD !
veropapilles
11.5.13I don't know at all, but it looks like such a killer that it seems greedy. I'm writing down your recipe because I'm sure we'll love it.. Biz and good evening. Vero
Coco
11.5.13I too discovered Monkey Bread. A real cute sin that will bring me death if I talk to my doctor about it (…doctor...) 😯 😛
Although I am from Quebec, I do not know… It must be said that North America, it's slightly big.
by acb 4 you
11.5.13This MB is simply killer! I made one with pecans, oh, the, the, not to do too much too often… It's not bad to use a kouglof mold, I took a savarin mold and everything came off when unmolding. I will try for the next one 😉
See you soon
Annie
The fox and the grapes
12.5.13What a delight ! And then for breakfast , we can all afford it 😉
poupougnette
12.5.13very tempting I must admit! I think I won't resist for long and that it will end up becoming my favorite breakfast too! 😉
good Sunday. Kisses
cricri67
13.5.13I still haven't tested it, I'll really have to try it ^^
Laurel and Mint
14.5.13Beautiful and with very nice photos
greetings
mymycracra
14.5.13It looks super super good!!
misstinguette
17.6.13Is it fresh yeast or can you use dried yeast? ?? Merci, in any case it makes me want it so much
Emilie
1.9.13I use dehydrated baker's yeast !
Marie Chioca
13.6.14A massacre ! I was looking for information this morning on this famous “monkey bread” and among the Anglo-Saxon blogs what do I see? That of my friend Emilie…
Stunning !
Lots of kisses,
Marie
Emilie
15.6.14Wow, what notoriety 😉
Glad you like it but for now my version is not really reasonable !!! Looking forward to seeing your version if you make one !
kisses my dear.