Challah Monkey Bread Recipes

CHALLAH MONKEY BREAD

Steps:

• Line a large loaf pan with aluminum foil.
• In a shallow bowl, mix sugars and the cinnamon together.
• Take the defrosted challah dough and pull off pieces that the size of quarters and roll them into balls.
• Dip each dough ball into the melted margarine and then roll in the sugar mix.
• Put all the balls into the loaf pan and push them toghether to pack them inches.
• Bake at 350 degrees F. for 45 minutes.
• Cool in pan for 10 minutes turning out onto a serving platter.
• Serve warm.

CHALLAH

Steps:

• Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
• Meanwhile, combine the flour, the remaining sugar and 3 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together - you don't want it to get too wet and sticky. The dough should be moist, but not soggy.
• Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour - as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.
• Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.
• Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins - if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.

CHALLAH MONKEY BREAD

Steps:

• Beat the dough on medium for several minutes, adding in a few tablespoons of flour until it pulls away from the sides (it will still be stuck to the bottom). Once dough it pulling away from the sides, remove from mixer and transfer to a well floured surface. Knead the dough for five minutes by hand, dusting lightly with flour as needed, if it gets too sticky (dough will be slightly tacky, but shouldn't outright stick to your hands). Transfer dough to a well oiled large bowl. Cover with plastic wrap and set in a warm place to proof until doubled in size, about 2 hours. Prepare a medium bowl with melted butter. In another medium bowl whisk together brown sugar and cinnamon. Set aside. Coat a Bundt pan with cooking spray and set aside. Use a fork to lightly dip each dough ball in the melted butter then roll in the brown sugar mixture. Layer the prepared balls in the Bundt pan, staggering the layers over the seams (this will allow the cake to bake into interlocking pieces). Cover tightly with plastic wrap and place in a warm place. Let rise until the dough balls come within a 1/2 inch of the top of the pan, about 30 minutes to 1 hour. Move oven rack to the center position. Preheat oven to 350°F. Unwrap the pan and place into the oven. Bake until the top is firm and a deep golden brown, about 30 minutes. Remove from oven and let the monkey bread cool in the pan for about 5 minutes. While the monkey bread is cooling, prepare the glaze: in a medium bowl whisk together confectioners sugar, milk, and vanilla (you can add an additional splash of milk to thin the glaze, if desired.) Invert the pan over a serving plate. Let monkey bread cool an additional 10 minutes then pour glaze over the top allowing it to drizzle down the sides. Serve immediately. Store the leftovers (if you have any!) covered in an airtight container. It's best warm, but it will keep for up to a day.