Ramadan and Eid has come to an end… So quick… I feel quite numb doing this post. Somehow, my brain still cannot register the fact that those lovely days are over. It all came too quick and there was a total frenzy at home. Umma and I were immersed in cooking and feeding, apart from the Eid prayers and the loads of guests who were there at home. Whatever said and done, enjoyed every bit of it. My umma very tactfully ensured that I take the responsibility of making the biriyani on the day of Eid! Hmm… Made mutton biriyani and my umma chipped in with fried chicken and paal pizhinjathu. OK, please don’t force me to share the mutton biriyani here, as I was not fully satisfied with outcome, even though it was all wiped up and I had some pretty happy tummies at home! We had it for the next day for lunch as well, so at least it meant, the second day was relaxed with no cooking at all! 🙂
Chocolate Monkey Bread
- 1 cup warm water
- 1 tsp sugar
- 1 1/2 tsp instant yeast
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla essence
- 1 1/2 tbsp melted butter
- For assembling:
- 1/3 cup melted butter
- 1/3 cup packed brown sugar
- 1/2 tsp cinnamon powder
- 1/4 cup chocolate chips
- Mix the sugar and yeast in the water without lumps and set aside for around 15 minutes or till frothy.
- Add in 1 cup of the flour, salt and vanilla essence and mix it well, it will be of batter consistency.
- Add in the remaining 1 cup of flour and knead to make it into a dough. The consistency would neither be hard nor sticky.
- Give it a final knead with the melted butter. Keep aside on a surface, covered for around one hour or till it doubles in size.
- Meanwhile, we can keep the assembling ingredients ready. Keep the melted butter handy with a silicon brush.
- Mix the brown sugar and cinnamon powder together in a plate and set aside.
- Keep the chocolate chips in another small bowl.
- Grease a 6 inch bundt pan generously with butter or cooking spray.
- Punch down the dough and divide into 12 equal balls.
- Spread a ball on the palm of your hand into a small round, stuff little chocolate chips and roll into a ball, to seal the chips inside.
- Coat with the brown sugar mixture well and place it in the bundt.
- Repeat this process till the dough is finished. I placed 8 at the bottom and 4 at the top.
- Sprinkle on top the remaining brown sugar mixture, if any.
- Preheat the oven to 170 degrees for 20 minutes. Set aside the dough to puff up till the preheating is done.
- Bake for 30 minutes or till the crust looks crisp. Cool in the bundt for five minutes, then slowly shift to a cooling rack, since the bread will pull apart.
- Serve warm with a cup of coffee!!! Yumm...
2. You can omit the chocolate chips and have the bread just with the coating and butter.
3. I limited the cinnamon due to the tastes of my family. You can very well use around 1 tsp cinnamon powder or more, to make it more "cinnamony".