roti monyet

... atau omputihnya Monkey Bread - Kak Monie terjemah secara lansung. Tak tahu le apa yang monkey/monyet ni, agaknya seperti bulu monyet kut keorenan he he he.

 

proses memonyetkan he he he

 

Resipi
doh:
1/4 bar mentega suhu biasa
1 cawan susu UKT
1/3 cawan air
1/4 cawan gula halus
1 sachet yis kering (Mauripan)
3 1/4 cawan tepung gandum

salutan gula:
1 cawan gula perang
2 sudu besar serbuk kulit kayu manis
1/4 bar mentega dicairkan
- campur salutan gula dan serbuk kayu manis dalam bekas dan diasingkan
- mentega cair juga diasingkan
- campur tepung,  susu, air, mentega suhu bilik, gula dan yis - buatkan doh 
- perap doh sekitar 30 minit
- setelah doh naik tumbuk-tumbuk untuk keluarkan angin
- bahagi 2 dan bahagi lagi  sehingga dapat agak saiz sebesar guli
- celup doh dalam mentega cair dan golek atas salutan gula 
(ni Kak Monie panggil memonyetkan doh he he he)
- sebelum itu sediakan pembakar kek Bundt atau acuan bingka sapukan mentega
- susun doh keliling tin pembakar
- rehatkan sekitar 30 minit
- bakar sekitar 170 celcius 45 minit
- setelah masak terbalikkan roti

** lebih elok lebihkan gula dan tabur di dasar tin pembakar supaya gula menjadi karamel dan ketika diterbalikkan karamel akan terletak di permukaan roti dan mengalir 

Resipi asal

Monkey Bread -Mel's Kitchen

Dough:

•4 tablespoons salted butter, divided, 2 tablespoons softened and 2 tablespoons melted

•1 cup milk, warm

•1/3 cup water, warm

•1/4 cup granulated sugar

•2 1/4 teaspoons instant yeast

•3 1/4 cups all-purpose flour, plus extra for work surface

Brown Sugar Coating:

•1 cup packed light brown sugar

•2 teaspoons ground cinnamon

•1/2 cup of salted butter, melted

Butter a Bundt pan with butter.

Mix together the milk, water, melted butter, sugar, and yeast – dough. Cover the bowl with plastic wrap and let the dough rise until doubled

Mix the brown sugar and cinnamon. Melted butter in bowl or shallow pie plate.

To form the bread, gently into 8-inch square. Cut the dough into 64 pieces.

Roll each dough piece into a ball dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan, as you build layers.

Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan.

Heat the oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.

Monkey Bread without a Mixer: Mix the flour and salt in a large bowl. Make a well in the flour, then add the milk mixture to the well. Using a wooden spoon, stir until the dough becomes shaggy and is difficult to stir. Turn it out onto a lightly floured work surface and begin to knead, incorporating the shaggy scraps back into the dough. Knead until the dough is smooth and satiny, about 10 minutes. Shape into a taut ball and proceed as directed.