Ingredients:
3 teaspoons dried yeast
1.25 dl  water
2.5 dl milk
60 gr butter
75 gr brown sugar
600-800 gr flour
salt
1 egg
glaze:
125 gr butter
100 gr brown sugar
100-150 gr currants
extra:
2 liter kugelhopf pan
oven
|
Preparation:
© Janneke's Recipe pages - recipe baking your own monkey bread
Grease a kugelhopf pan with melted butter or oil.
Add the yeast to the lukewarm water and let rest for 10 minutes.
Warm milk, butter and sugar till the butter has melted and the milk is lukewarm.
Sift 600 gr flour and salt in a large bowl.
Add yeast mixture, milk mixture and beaten egg and stir well.
Add as much of the rest of the flour till you have a soft dough.
Knead it for 10 minutes till the dough feels elastic.
Cover the dough with melted butter and let rise for 1 hour at a warm place.
Mix for the glaze the melted butter with brown sugar and currants.
Knead the dough about 1 minute. Make balls at the size of a golf ball.
Dip with a metal spoon every ball completely in the glaze. Divide the balls in 2-3 layers in the kugelhopf  .
Let rise (covered) about 1 hour at a warm place till the dough has risen to the upper part of the pan.
Preheat the oven to 210°C/400°F (fan oven 190°C/375°F) and bake the bread 10 minutes.
Lower the temperature to 180°C/360°F (160°C/310°F) and bake the bread another 30-35 minutes.
Take the bread out of the oven and let rest for about 10 minutes. Turn upside down on a wire rack.
Place the pan over the bread again and let cool completely.
Pull the balls 1 by 1 off the bread
.
|
