AZFoodRecipes.com

Coffee Monkey Bread

Ingredients

160 grams Bread flour (I used the Haruyutaka brand blend)
40 grams Cake flour (Dolce)
20 grams Brown sugar
2 grams Salt
60 grams Homemade natural yeast starter
2 grams ○Instant coffee
100 grams ○Milk
30 grams ○Egg (Medium)
20 grams Unsalted butter
Coffee Syrup:
30 grams Unsalted butter
30 grams Sudakito sugar
1 tbsp ●Water
2 grams ●Instant coffee
20 grams Almonds
If using yeast:
2 grams Yeast
145 grams Milk

Recipe

Mix the ○ ingredients and combine with the dry ingredients. Let the dough rise. Round off the dough again, and let rest for another 20 minutes.
To make the coffee syrup, melt the butter and sugar in a saucepan over a low heat. Combine the ● ingredients and add the mixture into the saucepan.
Add in the almonds (I used diced almonds, but it can be any type of almonds).
Divide the dough into about 30 balls. Each should weigh about 15 g but really, they only need to be roughly divided.
Dip the dough balls in the syrup made in Step 3. Place them in the greased gugelhupf mold.
Melt the syrup again if it turns solid.
Pour the remaining syrup over the dough balls.
Using my 15 cm mold, I could make another small monkey bread with leftover dough balls. But I personally think 18 cm would be just the right size.
Let the dough rise for a second time. Bake in an oven preheated to 200℃ for about 30 minutes.
If necesary, cover with foil to avoid burning the top of the bread.
12 cm monkey bread. Small ones are cute, too.

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