Monkey Bread (Hungarian Coffee Cake

Save Recipe

Print Recipe

Monkey Bread (Hungarian Coffee Cake)

INGREDIENTS

• 1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons); or 1 cake fresh yeast (0.6-ounce/18 grams); or 2 teaspoons instant yeast
• 1/4 cup warm water (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
• 3/4 cup warm milk or buttermilk, or 6 tablespoons milk and 6 tablespoons sour cream (5.125 ounces/180 grams)
• 1/3 cup granulated sugar (2.25 ounces/65 grams)
• 1/2 cup unsalted butter, softened (1 stick/4 ounces/115 grams)
• 1 large egg (1.75 ounces/50 grams)
• 1 large egg yolk
• 1 tsp table salt
• about 3 3/4 cups unbleached all-purpose flour or bread flour (18.5 ounces/525 grams)
• 1 cup dried currants or raisins (optional) (5 ounces/145 grams)

TOPPING INGREDIENTS

• 1/2 cup unsalted butter, melted (1 stick/4 ounces/115 grams)
• 1 cup granulated sugar or packed light brown sugar (7 ounces/200 grams)
• 2 tsp ground cinnamon
• ½ to 1 cup finely chopped lightly toasted pecans or walnuts (optional)

YOU WILL ALSO NEED

• Mixing bowls, stand mixer with dough hook (optional), 10 inch tube or Bundt pan, nonstick cooking spray,

Prep Time: 2:55 - 3 Hours

Cook Time: 40 - 50 Minutes

Total Time: 3:35 - 3 Hours 50 Minutes

Servings: 12 - 16 servings, one 10-inch tube or Bundt cake

• To make the dough: In a small bowl or measuring cup, dissolve the yeast (except instant yeast) in ¼ cup water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 minutes.
• In a large bowl, combine the yeast mixture, milk, the remaining sugar, butter, egg, egg yolk, and salt.
• Blend in 1½ cups flour. If using instant yeast, do not dissolve, but add here. Gradually add enough of the remaining flour to make a soft dough.
• On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. If using, knead in the currants. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours, or in the refrigerator overnight.
• Grease a 10-inch (12-cup) tube or Bundt pan or two 9-inch ring molds. (If the pan has a removable bottom, line the outside with foil to prevent the butter from dripping.) In place of a tube pan, place a custard cup or foil lined 1½-inch tube in the center of a round, deep baking pan or casserole.
• Punch down the dough, knead briefly, and shape into 1-inch balls. Combine the sugar, cinnamon, and, if using, nuts. Dip the balls into the melted butter, then roll in the sugar mixture to lightly coat.
• Arrange the balls in the prepared pan no more than halfway full. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly doubled in bulk, about 45 minutes.
• Position a rack in the lower third of the oven. Preheat the oven to 375°F (350°F for a convection oven).
• Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 40 to 50 minutes. Place the pan on a wire rack and let cool for 5 minutes, then loosen the sides of the cake and invert onto a serving platter. Serve warm or at room temperature. Cover with plastic wrap and store at room temperature for up to 2 days. Pull away pieces for your own barrel of fun.
• Variations:
• Blueberry Monkey Bread: Layer and scatter 1 cup fresh or frozen blueberries with the dough pieces.
• Chocolate Monkey Bread: In the topping, substitute ¼ cup Dutch-processed unsweetened cocoa powder for the cinnamon.
• Eggless Monkey Bread: Omit the eggs and increase the milk to 1 cup.
• Lemon Monkey Bread: In the topping, omit the cinnamon and mix the sugar with 4 teaspoons finely grated lemon zest and ¼ teaspoon ground mace.
• Poppy Seed Monkey Bread: In the topping, omit the cinnamon and mix the sugar with ¼ cup poppy seeds.
• Pumpkin Monkey Bread: Reduce the milk or sour cream to ½ cup, omit the egg yolk (use the whole egg), and add 1 cup (8.25 ounces/240 grams) unsweetened pure pack canned pumpkin. If desired, also add to the dough ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
• Spicier Monkey Bread: Add ½ teaspoon freshly ground nutmeg with the cinnamon.
• 

About Gil Marks

Gil Marks writes about the history of American Cakes for The History Kitchen, revealing the history and culture of the United States through its classic treat. Gil is a leading authority on the history and culture of culinary subjects, as well as a James Beard Award-winning author, historian, chef and social worker. Read more...

View all posts by Gil Marks →