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Sticky toffee monkey bread

• Edd Kimber

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Serves 6 - 8

A little effort

Prep: 1 hr

Cook: 40 mins

plus proving

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Small balls of bread dough baked together as a pull-apart loaf, coated in a sticky caramel glaze... perfect for sharing with friends over the Christmas holidays

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Try Edd Kimber's sticky toffee monkey bread, then discover his devil's food cake, lemon and lime tart, brown butter blueberry and oat milk chocolate blondies or black and white tahini cookies.

Baker, author and first ever Great British Bake Off winner Edd Kimber says: "Monkey bread is most commonly made in a bundt and make it in all manner of different bakeware. Personally I love making desserts in a cast-iron frying pan so that they’re served straight from the oven. But let’s back up, what is monkey bread? At its simplest it’s small balls of bread dough baked together as a pull-apart loaf, coated in a sticky caramel glaze. In this version this glorious dish is combined with sticky toffee pudding to make something spectacular. To ensure this is as sticky and saucy as the dessert, I make this dish a little differently than the classic method. The caramel-esque brown sugar sauce is not just added to the cast-iron pan and baked with the bread dough – half is reserved and added after baking, giving it a more generous level of sauciness, akin to a sticky toffee. Now you could of course serve the dessert as is but a drizzle of cream or custard would never go amiss."

Sticky toffee monkey bread recipe

Ingredients

Nutrition

BREAD DOUGH

• 250g strong white bread flour

• ½ tsp fine sea salt

• 1 tsp fast-action dried yeast

• 1 tbsp caster sugar

• 125ml whole milk

• 1 large egg

• 60g unsalted butter

  room temperature and diced

SPICED SUGAR

• 200g soft light brown sugar
• 1 tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• pinch of fine sea salt

BROWN SUGAR CARAMEL SAUCE

• 150g unsalted butter

  diced

• 2 tsp vanilla extract

• 75ml dark rum

TO ASSEMBLE

• 60g pecans

  roughly chopped, plus extra to serve (optional)

• 60g dried dates

  chopped

Nutrition: per serving (8)

• kcal542
• fat29g
• saturates15g
• carbs57g
• sugars33g
• fibre2g
• protein7g
• salt0.5g

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Method

• step 1

  To make the bread dough, put the flour, salt, yeast and sugar into the bowl of a stand mixer, and whisk to combine. Pour in the milk and egg, and, using the dough hook, knead on a medium speed for 10 mins until the dough is smooth and elastic, and no longer sticking to the sides of the bowl. Add the butter and continue kneading until the butter is fully combined and again is smooth and elastic – this can take up to 10 mins. Tip out the dough onto a worksurface, form into a neat ball and put into a lightly greased bowl. Cover for 1 hr until doubled in size.

• step 2

  While the dough is proving, make the spiced sugar by mixing together everything in a large bowl. Put 150g of the mixture in a medium pan.

• step 3

  Tip out the risen dough onto a small baking tray lined with baking paper and press into a roughly 20cm square. Cover the tray and put in the freezer for 15 mins to slightly firm up the dough – this will make handling the dough a little easier. Once chilled, remove the dough from the freezer and use a pizza wheel or large knife to cut the dough into roughly 2.5cm pieces. Roll each piece into a ball then toss the balls in the sugar, getting a light coating on each.

• step 4

  Layer the balls, along with the pecans and dates, into a shallow 23cm pan (my preference is a cast-iron pan but any non-stick pan which is oven-safe will work, or you can use a similar-sized cake pan) and sprinkle over any remaining sugar. Cover lightly and set aside for 1 hr until the dough balls have doubled in size.

• step 5

  To make the sauce, put the butter into the pan with the second portion of spiced sugar and warm over a medium heat until the butter is fully melted. Add the vanilla and rum, and bring to a boil. Cook for 2 mins before pouring half of the mixture into a small jug. Continue cooking the remaining sauce for 2 mins or until reduced slightly, then take off the heat.

• step 6

  Heat the oven to 180C/160C fan/gas 4. Just before baking, pour the sauce in the jug over the dough balls as evenly as you can so all of the buns are coated. Bake for 25 mins or until golden brown. Set aside to cool while you finish the remaining sauce. Put the pan back over a low heat and cook just until warmed through and loosened to a thin pourable consistency. Drizzle over the buns and serve, topping with extra pecans if you like.

• step 7

  This is best served while still warm but any leftovers can be reheated in the oven for a couple days after baking.

More Edd Kimber recipes

Authors

Edd KimberBaking columnist

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