How to Make a Moreish Brioche Monkey Bread

No-knead brioche is one of the easiest doughs you can make. And monkey bread is one of the most fun and delicious breads you can bake. So, it’s like they’re made for each other. Bake this delicious treat this Christmas and share it with you friends and family!

As usual I made a double batch of dough and used half for this project and half for another one. If you only want to make this loaf, then divide the dough ingredients in half. Alternatively, you can make two loaves.

I would suggest checking out the brioche playlist on my channel for more awesome brioche recipes that you can use the other half of dough for.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

500g (1.1lb) white bread flour

250g (8.8oz) egg

12g (0.42oz) salt

9g (0.32oz) instant dry yeast or 11g (0.38oz) active dry yeast or 27g (0.95oz) fresh yeast

60g (2.1oz) sugar

200g (7oz) softened butter

For the sugar coating –

100g (3.5oz) melted butter

120g (4.25oz) sugar

7g (0.25oz) ground cinnamon

2g (0.07oz) ground cloves

For the butterscotch sauce –

100g (3.5oz) sugar

50g (1.75oz) butter

70g (2.45oz) double cream or heavy cream

1g (0.035oz) salt

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you will need to let it sit in the egg for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.

Method

1. Make the dough. In a large bowl combine the eggs, yeast, salt, and sugar. Whisk to dissolve the salt and sugar. Add 8 tablespoons (200g; 7oz) flour and whisk. Add the softened butter and whisk until smooth.
2. Add the remaining flour and mix to a dough. *Desired dough temperature around 24C (75F). If your dough is at this temperature or higher, then refrigerate it after the first fold. If it’s cooler like the dough in the video, then chill it after the second fold.
3. Cover and ferment for 30 minutes.
4. Fold #1.
5. Ferment for 30 minutes.
6. Fold #2.
7. Ferment for 30 minutes.
8. Divide the dough into two piece and shape into balls. If you are making half of the recipe, then give the dough another fold.
9. Wrap in clingfilm and cold ferment for 16 – 24 hours. After cold bulk fermentation you can use this dough for any project you like.
10. Make the butterscotch sauce. Combine the sugar, butter, salt, and double cream in a small pan. Set on high heat and bring up to a boil. Once it starts boiling vigorously keep it on the heat for exactly one minute. Pour in a bowl and leave on the side.
11. Divide the dough. Flatten the dough into a thin disc. Cut it into strips and then cut the strips into squares. Place the dough pieces in a tray and pour the melted butter over them. Mix.
12. Roll each piece of dough in the spiced sugar.
13. Assemble the loaf. Layer the dough pieces in a baking tin. Run some butterscotch sauce between the layers and some more to top the loaf. Reserve a bit for brushing later.
14. Final proof for 4 hours. If you want it to rise sooner, then place it in a warmer area. During the final hour of fermentation pre-heat the oven to 170C (340F) fan on.
15. Cover the loaf with a lid or with foil and bake for 40 minutes.
16. Remove the cover and bake for 10 more minutes.
17. Leave to set for 15 minutes before removing from the tin.
18. Warm up the remaining butterscotch sauce to make it runny and brush it all over the loaf.

Tuck in!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.