Name: Herbed Monkey Bread
Yield: For 1 kuglof (ring mould) tin (20–22 cm/8-8½ inches)
Cuisine: American
Ingredients: 1 egg; 2 tsp dried thyme; 25 g (1 oz) butter, softened, plus a little extra for the tin; 125 ml (4 fl oz) lukewarm milk, plus a little extra if needed; 350 g (12 oz) flour; 1 pinch pepper; 20 g (¾ oz) sugar; 1 tsp dried oregano; 1 pinch garlic salt; 1¼ tsp dry yeast; ½ tsp salt; ½ tsp paprika powder; 1 tbsp parmesan, grated; 25 g (1 oz) butter, melted; 4 tsp chopped almonds; 1 tsp dried rosemary

Preparation info

For
1
kuglof (ring mould) tin ( 20–22 cm )

Difficulty
Medium

Appears in

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

About

In the USA, traditional monkey bread is prepared with cinnamon and served as a sweet breakfast dish. Our savoury version not only tastes amazing, but also makes a perfect centre piece for any breakfast or brunch table with many guests. It is not quite clear how monkey bread came by its name: some say that it is named after the fruits of the African baobab or monkey bread tree, which look a little like these dough balls...