Monkey Bread

This Monkey Bread was very popular recently by bloggers. I had bookmarked this for quite sometimes and eager to bake this too. At one glance, it looked like "Butterfly Bun" to me. I have sprinkled some white and black sesame on the bread and the aroma is very fragrance. Instead of Walnuts, I used Peanuts as I still have some balanced from my previous Satay Sauce that I have cooked. You can also go to the following bloggers Eileen / Mayck / Irene for reference. They have baked this bread too. This bread taste very soft and fluffy when freshly baked. Served it piping hot with coffee or tea.

Recipe Source: dailydelicious

Ingredients:
(A)
240g  Bread Flour
60g   Cake Flour
5g     Instant Yeast
20g   Granulated Sugar
4g     Salt
1       Egg Yolk
175g  Water
20g    Butter

(B)
40g   Melted Butter
40g   Walnut ( I used Peanut instead)
70g   Light Brown Sugar
1      Egg White

Methods:

Mix together egg yolk and water.

Put the flours, sugar and yeast in a bowl, whisk to combine, add salt and whisk again. Pour the egg and water mixture into the bowl.


Mix all ingredients for bread in the mixing bowl (except butter)

Knead the dough for about 10 minutes , add butter and knead till smooth.

Cover the dough till proof until double in size, about 40 - 50 mins.

Preheat the oven to 150°C.

Roast the peanuts for 10 mins, until fragrance, let it cool.

Put the nut and light brown sugar into the food processor and process until powdery. I liked it with some bits and pieces.

Preheat the oven to 180°C.

Butter the tube pan (if you have the one with removable bottom will make your life easier).

Take the dough out of the bowl, deflate by touch it lightly.

Cut the dough into 30 pieces (they will be small) roll into balls.

Dip the ball into melted butter, nut mixture and egg white.

Then place them in prepared pan.

Let the dough rise until almost double in size, about 40-50 minutes 
When the dough ready, put into the oven and bake for 30-35 minutes. If the top of the bread is too brown before the bread is done, cover it with an aluminium foil.

Let it rest in the pan for 10-15 mins, then remove from the pan and let it cool on a wire rack.