Challah Monkey Bread
I'm not an expert on baking Challah, but I love the rich taste that is similar to Brioche. My son came across the recipe for this decadent-looking monkey bread version of Challah, and I couldn't wait to try it. This is the ultimate breakfast bread, and I enjoyed it with a cup of cold brew coffee. Looks like cinnamon rolls and sticky buns may have a new rival.
Print Recipe Recipe adapted from Alexandra Penfold at Serious Eats
Challah Monkey Bread
3/4 cup warm water, divided 1 teaspoon plus 2 tablespoons sugar, divided 1 package yeast 3 cups bread flour 1 teaspoon salt 2 1/2 tablespoons honey 1/3 cup vegetable oil 1 large egg
5 tablespoons unsalted butter, melted 1 cup firmly packed light brown sugar 1/2 tablespoon cinnamon
Glaze 1 1/2 cups powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla extract
In a small bowl, combine 1/2 cup warm water, 1 teaspoon sugar, and yeast. Set aside to proof for 5 minutes. In the bowl of a stand mixer, whisk together flour and salt. In a separate bowl, stir together remaining 1/4 cup water, 2 tablespoons sugar, honey, oil, and egg. Add both the yeast mixture and the egg mixture to the flour and stir just until incorporated. Using a dough hook attachment on a stand mixer, beat the dough for several minutes, adding a few additional tablespoons of flour as needed until dough pulls away from sides of bowl. Place dough on a well floured surface and knead for five minutes by hand, dusting with flour as needed. Transfer dough to a large well oiled bowl. Cover with plastic wrap and let rise for about 2 hours until doubled in size. Place melted butter in a medium bowl. In a separate medium bowl, whisk together brown sugar and cinnamon. Prepare a Bundt pan with cooking spray. After dough has doubled in size, place dough on a well floured surface and pat into an 8 x 8-inch square. Using a knife or pizza cutter, cut the dough into 8 strips horizontally and 8 strips vertically, so that there are 64 small squares of dough. Form these squares into little balls of dough. Using a fork, dip each ball of dough into the melted butter then roll in the brown sugar mixture. Layer the balls in the Bundt pan, staggering the layers over seams to make interlocking pieces. Cover with plastic wrap and let rise for about 30 minutes to 1 hour, until dough comes to about 1/2 inch from top of pan. Preheat oven to 350 degrees F. Bake for about 30 minutes or until the top is firm and deep golden brown. Cool in the pan for 5 minutes.
To prepare the glaze: In a medium bowl, stir together powdered sugar, milk, and vanilla. Cool the bread for an additional 10 minutes after removing from pan, then pour glaze over the top, allowing it to drizzle down the sides. Serve immediately. Store in an airtight container, use within one day.
Allow the bread to cool an additional 10 minutes after removing from the pan before adding the glaze.
This recipe was shared with my friends at:
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