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Apple Cinnamon Monkey Bread

These warm sweet dough balls make the most delicious weekend breakfast or 'elevenses'.
Below I’ve given instructions for making the Monkey Bread by hand and in a breadmaker. If you’re planning to eat it for breakfast, you can easily prepare the dough the night before and chill it in the fridge. In the morning, simply remove the dough from the fridge about 20 minutes before you need to use it.
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Hands-on time 30 minutes
Total Time 2 hours
Course Breakfast, Elevenses
Servings 3

Ingredients
  

Dough

  • 165 g / 1¼ cups fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 140 g / 1 cup plain (all purpose) flour
  • ½ tsp fast action yeast
  • ½ tsp salt
  • 1 TBSP coconut sugar or golden caster (unrefined cane) sugar
  • 170 ml / ¾ cup lukewarm water
  • 1 TBSP extra virgin olive oil

Apple Cinnamon Syrup

  • 2 small sweet organic apples (about 220g) or 190g / ¾ cup apple sauce
  • 30 g / 2 TBSP virgin coconut oil
  • 40 g / 2 TBSP maple syrup
  • 1 TBSP coconut sugar or golden caster (unrefined cane) sugar
  • 1 tsp ground sweet cinnamon

Cinnamon Sugar

  • 1 TBSP coconut sugar or golden caster (unrefined cane) sugar
  • 1 tsp ground sweet cinnamon

Instructions
 

  • Prepare the dough:
    – In a breadmaker: Tip all the ingredients in the pan and select ‘pizza dough’. The programme should take around 45 minutes. When it signals that it’s ready, leave the dough in the machine for a further 15 minutes or so.
    – Or by hand: Place the flours, yeast, salt and sugar in a large bowl. Stir in the warm water and oil using a spoon, then bring it together with your hands to form a sticky dough. Knead for 10 minutes, until the dough is smooth. Place in a lightly oiled bowl, cover with a damp tea cloth and leave in a warm place for an hour to prove.
  • Once the dough is ready, prepare the apple cinnamon syrup. Core the apples and chop into pieces. Place them in a bowl and blitz into a puree using a hand blender. Place the apple puree, coconut oil, syrup, sugar and cinnamon in a pan and gently heat until the oil has melted. Stir through, then remove from the heat.
  • To make the cinnamon sugar, simply combine the sugar and cinnamon in a small bowl.
  • Preheat the oven to 200C (180C fan) / 400F. Grease a 23cm / 9″ baking pan with oil.
  • Prepare the dough balls: Pull off a small amount of dough and roll into a ball about 2.5 cm / 1″ in diameter. Place the ball in the prepared pan. Repeat until all the dough has been used. Space out the balls in the pan (they will expand as they cook). Spoon the apple cinnamon syrup between the balls and round the edges of the pan. Sprinkle the cinnamon sugar on top.
  • Bake in the preheated oven for 25 minutes, or until the dough balls are crusty on top. Leave the pan to cool slightly, then place it in the centre of the table and invite everyone to tuck in.
  • Should there be any leftovers, store in the refrigerator for up to three days and gently warm through in the oven before serving.
Keyword Dairy-Free, Healthy Monkey Bread, Vegan Baking, Vegan Breakfast, Vegan Monkey Bread
Tried this recipe?Let us know how it was!