Posts Tagged ‘Monkey Bread’

The ChocolateDoctor’s Sticky-Fingers Chocolate Monkey Bread

Friday, May 13th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

My friends in Lisbon at A Padaria Portuguesa (the Portuguese Baker) had never heard of Monkey Bread. Over and over again they kept dipping and pulling out another ball of bread. It was easy to see how when one monkey saw the others do it, he fell right in and did it over and over again—monkey see, monkey do.

Monkey Bread is like a giant addictive cinnamon roll on steroids. It is buttery, sticky, cinnamon-y and rich in pecans which is what makes it so delicious. If you don’t have time to make the sweet dough from scratch , try using refrigerated tube dough and tearing and rolling that dough into balls and baking to a golden brown.

Prep time: 45 minutes
Proof time: 30 minutes
Bake time: 55 to 60 minutes
Yield: 12 servings

1 cup pecans, chopped
1-1/2 sticks unsalted butter
1 cup packed light brown sugar
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons dark rum
1/8 teaspoon kosher salt
1/2 cup granulated sugar
1 batch Basic Sweet-Roll Dough, without nutmeg (see recipe below)


  1. Preheat the oven to 350°F.
  2. Spread the pecans on a foil-lined baking sheet and bake until lightly toasted, about 8 minutes; set aside. (Set a timer as a reminder so the nuts don’t burn). You can shut the oven off until ready to bake.
  3. Melt 1 stick butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes.
  4. Stir in the vanilla, vinegar, rum, salt and the toasted pecans. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes.
  5. Set the remaining pecan mixture aside at room temperature.
  6. Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted.
  7. Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar.
  8. Arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls.
  9. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
  10. Preheat the oven to 350°F (325°F if using a dark or anodize cake pan.).
  11. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175°F), about 55 minutes; tent with aluminum foil if the top is getting too dark.
  12. Remove the bread from the oven and immediately spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate.
  13. Pull off pieces to serve.

Basic Chocolate Chip Sweet-Roll Dough

Prep time: 1 hour
Chill time: 4 hours or over overnight
Yield: 1 3/4 pounds dough

1/2 cup whole milk
3 1/4 -ounce packet active dry yeast
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
2-3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)
1 cup Choclatique Semisweet Chocolate Mini Chips


  1. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100° to 110°F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, covered with a kitchen towel undisturbed, until foamy, about 5 minutes.
  2. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined.
  3. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg (if using).
  4. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough.
  5. Add the chocolate chips.
  6. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  7. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with food film and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  8. Turn the dough out of the bowl, knock it down and knead briefly to release excess air; re-form into a ball and return to the bowl.
  9. Lightly butter a large piece of food film and lay it directly on the surface of the dough. Cover the bowl tightly with food film and refrigerate at least 4 hours or overnight.

ChefSecret: If you choose to refrigerate the dough overnight make sure you take it out early enough to bring it back too warmer than room temperature. When touched you shouldn’t feel any chill to the dough.

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The ChocolateDoctor’s Chocolate Chip-Cherry Monkey Bread

Friday, February 1st, 2013

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Monkey BreadOriginal recipes for the Monkey Bread (sometimes called Puzzle Bread) first appeared in American women’s magazines after World War II. It is a very traditional, mid-western bread most often served for breakfast.

The traditional Monkey Bread is usually made with pieces of sweet yeast dough (often frozen) which are baked in a cake pan on high heat after first being individually covered in melted butter, cinnamon, sugar and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand. At Choclatique, I’ve given the classic Monkey Bread a make-over with the addition of chocolate. It can be a family-pleasing breakfast bread or a hot dessert served after dinner drizzled with a little chocolate sauce.

Prep Time: 15 minutes
Bake Time: 45 to 55 minutes
Ready In: 60 to 65 minutes
Yield: 8 to 10 servings

1/2 cup granulated sugar
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon cinnamon
2 cans (12 oz. each) refrigerated buttermilk biscuits
1/2 cup Choclatique Semi-Sweet Chocolate Mini Chips
1/2 cup dried cherries, roughly chopped
1 cup brown sugar, firmly packed
3/4 cup unsalted butter, melted


  1. Heat oven to 350°F. Lightly butter a 9- or 10-inch Bundt pan.
  2. Mix the sugar, cinnamon and cocoa powder in a plastic bag.
  3. Cut the biscuits into quarters. Shake 6 to 8 biscuit pieces at a time in the sugar mix.
  4. Place the pieces in the bottom of the well buttered pan arranging chocolate chips and chopped cherries as you go.
  5. Sprinkle 1 tablespoon of the sugar mixture between each layer of dough.
  6. Continue until all the biscuit pieces are coated and placed in the pan.
  7. In small bowl, mix the brown sugar and the melted butter until smooth and pour over the biscuit pieces.
  8. Bake 45 to 50 minutes on the bottom rack or until golden brown and no longer doughy in center.
  9. Allow the bread to rest for 10 minutes.
  10. Invert the pan onto a baking sheet or a large plate to serve. Do not cut! The bread just pulls apart. Serve warm.

ChefSecret: Monkey Bread can also be layered with Choclatique Heirloom Milk Chocolate Pastilles in place of Choclatique Semi-Sweet Chocolate Mini Chips.

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