Apple fritter monkey bread from One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and Buns (page 147) by Edd Kimber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dough requires overnight chilling.

  • anya_sf on October 06, 2021

    So delicious! Made over the course of 2 days - chilled brioche dough the first night, chilled unbaked monkey bread the second night. The shaped dough didn't really rise in the fridge, so I let it rise for an hour in the morning; it hadn't doubled at that point, but I ran out of time so just baked it, and it rose a lot in the oven. One stick (8 Tbsp) butter was plenty to coat the dough balls. I feared this might be too sweet, but the tart apples balanced it out. Still, you certainly could reduce the sugar and omit the glaze, if desired.

  • Foodycat on November 07, 2020

    I made a few changes - my eggs were really big so I only used two, so my dough wasn't as wet as expected, and I incorporated the apples into the dough and made bigger buns. Instead of doing the first prove in the fridge overnight I shaped it and did the second prove in the fridge overnight, so I just had to bring the tray up to temperature before baking. Really delicious - the bread is light and soft and the apples are a good balance for the stickyness.

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