Tested till perfect Chocolate Monkey Bread
Chocolate Monkey Bread
Photography by Michael Kohn

Chocolate Monkey Bread

Also called pull-apart bread because you are supposed to pull, instead of slice, the buns apart, much like a monkey would pull a banana from the bunch. Bread machine instructions are also included below. 

By The Canadian Living Test Kitchen

Source: Holiday Best: 1999

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Total time 45 minutes
  • Portion size 24 buns

Ingredients

  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cupwarm water
  • 2 tsp 2tspactive dry yeast
  • 3/4 cup 3/4cupmilk
  • 1/4 cup 1/4cupbutter, melted
  • 2 2eggeggs
  • 2 tsp 2tspvanilla
  • 3/4 tsp 3/4tspsalt
  • 4-1/2 cups 4-1/2cupsall-purpose flour, approx
  • 1 cup 1cupmini chocolate chips

Chocolate Topping:

  • 3 tbsp 3tbspbutter, melted
  • 1/2 cup 1/2cupgranulated sugar
  • 2 tbsp 2tbspcocoa powder

Icing:

  • 1/2 cup 1/2cupicing sugar
  • 1 tbsp 1tbspwater
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Preparation

In large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.

Whisk in remaining sugar, milk, butter, eggs, vanilla and salt. Whisk in 2 cups (500 mL) of the flour. With wooden spoon, stir in eough of the remaining flour, 1/2 cup (125 mL) at a time, to make soft slightly sticky dough.

Turn out dough onto lightly floured surface; knead for about 10 minutes or until smooth and elastic, adding enough of the remaining flour as necessary. Knead in chocolate chips.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for about 1 hour or until doubled in bulk.

Grease 10-inch (4 L) tube pan; set aside.

Chocolate Topping: Punch down dough. Divide into 24 portions; shape each into ball. Place butter in small bowl. In separate bowl, combine sugar with cocoa. Roll balls first in butter, then in cocoa mixture. Arrange in prepared pan. Cover with plastic wrap; let rise in warm draft-free place for about 40 minutes or until doubled in bulk.

Bake in centre of 350 F (180 C) oven for about 45 minutes or until golden. Let cool in pan on rack for 10 minutes. Remove outside of pan; let cool completely.

Icing: Stir sugar with water until smooth; drizzle over bread. Makes 24 buns.

Additional information : Nutty Caramel Monkey Bread: 
Substitute toasted chopped pecans for chocolate chips. Omit Chocoate Topping. Dip balls into 1/2 cup (125 mL) packed brown sugar mixed with 2 tsp (10 mL) cinnamon.

Bread Machine Chocolate Monkey Bread (for dough only):
Into pan of 1-1/2 to 2-ob (750 g to 1 kg) machine, add (in order) milk, water, butter, eggs, vanilla, sugar, salt, flour and yeast.(Do not let yeast touch liquid.) Choose dough setting. Turn out onto work surface; knead in chocolate chips. Shape and bake as above.

Nutritional Information Per bun: about

cal 195 pro 4g total fat 6g sat. fat 4g
carb 32g fibre 1g chol 26mg sodium 114mg

% RDI

calcium 2 iron 9 vit A 4 folate 17
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