Herbed Monkey Bread


Preparation info

  • Difficulty


  • For


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

Appears in

New York Christmas

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...


For the dough

  • 350 g (12 oz) flour
  • tsp dry yeast
  • 20 g (¾ oz) sugar
  • ½ tsp salt
  • 125 ml (4 fl oz) lukewarm milk, plus a little extra if needed
  • 1 egg
  • 25 g (1 oz) butter, softened, plus a little extra for the tin

For the topping

  • 2 tsp dried thyme
  • 1 pinch garlic salt
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 pinch pepper
  • 4 tsp chopped almonds
  • 1 tbsp parmesan, grated
  • ½ tsp paprika powder
  • 25 g (1 oz) butter, melted


Put the flour in a large mixing bowl and combine with the yeast, sugar and salt. Add the milk, egg and butter and knead everything for about 5 minutes to make a smooth, pliable dough. Add a little more milk if the dough seems too dry and firm. Cover the bowl and leave the dough to rise for about 1 hour or until it has doubled in volume.

Meanwhile, make the topping. Combine the thyme, garlic salt, oregano, rosemary and pepper, chopped almonds, parmesan and paprika powder in a small bowl.

Divide the risen dough into 24 portions of about 23–25 grams (1 oz) and shape into small balls. Roll 6 balls at a time first in the melted butter and then in the topping. Layer the balls in the buttered kuglof tin, leaving a little space between them to allow them to rise. Cover the tin and leave the dough to rise for another 45 minutes.

Make sure to preheat the oven in time to 180°C (350°F/Gas mark 4). Bake the monkey bread on the middle rack for about 30 minutes. Cover the tin with aluminium foil if the top dough balls turn too dark. Remove the tin from the oven and set aside to cool before removing the bread from the tin.