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Monkey Bread
- RECIPE MAKES: 1 loaf
- COOK TIME: 1hr 25mins
Method
- Pre-heat the oven to 200°C/fan 180°C/gas mark 6.
- Place the ProZero, water, psyllium husk, yeast and vanilla essence in a bowl and allow to stand for 5 minutes until the mixture thickens.
- In a separate bowl, place the butter and sugar and rub together with your fingertips until you get a sand-like texture.
- Add in the Fate All-Purpose Low Protein Mix and mix until combined.
- Add the liquid mixture into the bowl and mix to form a sticky dough.
- Place the dough out onto a clean, lightly dusted surface, knead for 1 minute and allow to rest for 20 minutes.
- To assemble, mix together the light muscovado sugar and cinnamon in a bowl.
- Divide the dough into 5cm balls.
- Roll each ball in the melted butter and then the sugar and cinnamon mixture.
- Place 4 tbsp of the sugar and cinnamon mixture into the bottom of a greased baking tin.
- Place the metal cookie cutter on the middle of the baking tin and add the balls to the baking tin around it.
- Spoon the remaining butter on top.
- Bake in the oven for 35-40 minutes or until golden brown.
- Leave to cool fully on a wire rack.
- Drizzle with icing.
Ingredients
Table
