Whether you are a monkey or a human, this is a bread you would enjoy.
It is such a delicious tear and share loaf. Spiced with cinnamon and cloves. Layered with butterscotch sauce. I also have a recipe for a savoury version with garlic and herbs. They are both delicious.
It may look like a lot of work, but it does not take very long at all. And the result is well worth it. I could not stop picking this loaf apart and eating it like a little monkey ha-ha! The soft little segments are super addictive.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
300g (10.5oz) strong white bread flour
4g (0.14oz) dry yeast or 3x the amount of fresh yeast
6g (0.2oz) salt
40g (1.4oz) sugar
50g (1.75oz) soft butter
1 whole egg
120g (4.25oz) cold milk
To learn more about dough temperature control click here.
For the sugar coating –
90g (3.2oz) sugar
4g (0.14oz) cinnamon
1g (0.03oz) ground cloves
100g (3.5oz) melted butter *make sure it is not too warm before you use it.
For the butterscotch sauce –
100g (3.5oz) sugar
50g (1.75oz) butter
70g (2.45oz) double cream
1g (0.03oz) salt
Method
- Make the butterscotch sauce by adding all the ingredients to a pot and bringing it up to the boil on medium to high heat. Boil for 1 minute. Set aside to cool down to room temperature.
- In a bowl combine the milk, yeast, salt, sugar, and egg. Mix well to dissolve the sugar & hydrate the yeast. Add the flour and mix to a dough.
- Knead for 3 minutes. Work in the soft butter. Keep kneading for 4 minutes. Desired dough temperature 25 – 26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
- Cover and ferment for 1 hour.
- Fold.
- Ferment for 1 more hour.
- Flatten the dough and cut it into 2 – 3cm pieces (around 1 inch). They do not have to be perfect, just do not make them too large. Dip each piece of dough in the melted butter. Mix the sugar, cinnamon, and clove. Roll each dough piece in the sugar mix. Layer the dough pieces in a loaf tin with the butterscotch sauce in between. I am using a 1kg (2lb) loaf tin. Keep a little bit of sauce for brushing after the bake.
- Final proof 1.5 hours. During the final hour of fermentation preheat the oven to 160C (320F) FAN ON.
- Bake the loaf for 50 minutes or until the internal temperature reads above 94C (200F).
- Brush the bottom the loaf with the butterscotch sauce. Let it set for 10 minutes.
- Tip the loaf out on a board or plate. Brush all over with the remaining sauce.
Enjoy whilst warm! ?
Watch the video here
