Monkey Bread (Hungarian Coffee Cake)
INGREDIENTS
•
1 package active dry yeast ( 1/4-ounce/7 grams/2 1/4 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)
•
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
•
1/2 to 1 cup finely chopped lightly toasted pecans or walnuts (optional)
•
Mixing bowls, stand mixer with dough hook (optional), 10 inch tube or Bundt pan, nonstick cooking spray,
ADVERTISEMENT