Let’s level up your bread game with my Garlic Butter Monkey Bread!

Soft buns, drizzled with garlic butter and rolled in different flavours like parmesan and sun-dried tomatoes and cooked in a wreath shape is so festive, and they are so tasty!

I have served them with extra garlic butter which spreads beautifully on the warm buns. What is better than warm buns spread with butter I ask?!

Ingredients:

Warm water

Dried active yeast (surebake)

Caster sugar

High grade flour

Salt

Egg

Olive oil

Butter, melted

Garlic cloves, crushed

Poppy seeds

Grated parmesan

Flaked almonds

Sundried tomatoes, finely chopped

Basil, chopped (or parsley or chives)

I hope you love this as much as we do, be sure to check out my Coconut Buns.

Onto my recipe for Garlic Butter Monkey Bread.

Garlic Butter Monkey Bread

Servings 10

Author Jana Macpherson

Ingredients

INGREDIENTS
1 ½ cups warm water
2 teaspoons active yeast surebake
1 teaspoon caster sugar
4 cups high grade flour
2 teaspoons salt
1 egg
1/3 cup olive oil

Toppings

100 grams Lurpak butter melted
4 garlic cloves crushed
¼ cup poppy seeds
¼ cup grated parmesan
¼ cup natural flaked almonds
¼ cup sundried tomatoes finely chopped
¼ cup basil chopped (or parsley or chives)

Instructions

Take a jug or bowl and add the warm water, yeast and sugar, stir and leave for 5 minutes to bloom (go puffy).
Take a large bowl and add the flour and salt.
Once the yeast is ready, add to the flour mix, and add the egg and oil. Mix to combine.
Turn out onto a floured surface.
Knead the dough until it is smooth and elastic, around 10 minutes.
Take a large bowl and add a little olive oil. Place the dough in the bowl and cover loosely with a tea towel.
Leave to rise in a warm spot for around an hour or until the dough has doubled in size.
Preheat oven to 180 degrees bake
Grease a 25 cm ring tin or bundt pan with a little melted butter. I don’t have a ring tin big enough, so I used a small oven safe bowl in the middle to make the wreath shape. Take a little flour and lightly dust the tin.
Punch down the dough. Place on your floured surface and knead until smooth.
Divide the dough into 4. Then cut those quarters into 8 pieces and roll into balls.
Repeat until finished.
In a small bowl mix the remaining Lurpak butter with the garlic.
Take all your bread toppings and place them in different bowls.
Take a bread roll and brush liberally with the garlic butter then dip in a topping and place in your baking pan/ring.
Repeat, dipping in all your toppings until finished.
Leave to rise in a warm place for 15 minutes.
Bake until golden brown and cooked through, around 30-40 minutes. Leave in the pan for 5-10 minutes before gently turning out onto a wire rack.
Serve with garlic butter for spreading.
To make the garlic butter, mix 2 cloves of garlic, crushed, with 100 grams softened Lurpak butter. I like to add a tablespoon of chopped parsley too.
Happy cooking xx Jana

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