Wednesday, May 23, 2012

A FAST American Classic: Monkey Bread

Why is Monkey Bread so named? It's a great name. I'd never heard of it before moving the U.S., and according to Wikipedia, no-one outside the U.S. eats it.

Casting my mind back to parties/brunches at which I'd seen this delicious baked pastry served I had a theory about how this sweet treat might have earned its name. It's 'cos everyone jumps on the pastry the minute it's pulled from the oven.  And because the bread is piping hot which means it is thrown from hand to hand in order to cool it down, those eating the bread look less like ravenous wolves and more like a group of monkeys eating communally.  Well that was my theory.  (And it's shared by several others according to my very superficial internet research.)

Another site, however, offers a more learned suggestion.  It may be related in some way to the appearance of the monkey puzzle tree, or even look like monkey brains.  Feel free to pick the story you like best.

This recipe, lifted from People magazine, has a scant four ingredients.  This is my type of baking!  Quick and very few dishes to wash up as you go along...

Here's how to do it...

  • 4 z 7.5oz cans refrigerated biscuits
  • 2 cups sugar
  • 3 tbsps cinnamon
  • 1 1/2 sticks of butter

Monkey bread in the raw - who knew baking could be so easy...?

1. Preheat oven to 350degrees
2. Combine 1 cup sugar and 2 tbsps cinnamon in a ziploc bag
3. Cut biscuits into quarters, add to bag and shake until coated
4. Transfer to a greased 12inch tube pan/ring
5. Melt remaining butter and sugar and cinnamon and bring to the boil.  Pour over the biscuits in the tin.
6. Bake biscuits until dough has risen and they are all nicely puffed up - approx 35-40mins.
7. Remove fromn oven and allow to cool.
8. Invert onto a plate and watch your guests tear the bread apart!

People started tucking into this before it got out of the baking pan!

Now I'm a believer.


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