Chocolate Monkey Bread

Chocolate Monkey Bread

  • Preparation 40 min
  • Cooking 40 min
  • Raising 1 h 45 min
  • Servings 1
  • Makes 10 servings

If you don’t have a Bundt pan for this dessert, an angel-food pan (or chimney pan without a removable bottom) of the same size will do the trick.

Featured in RICARDO Magazine FALL 2017 (p. 87)
  • Végétarien
  • Sans noix
  • Sans oeufs

Categories

Ingredients

  • Dough

    • 1 1/4 cups (310 ml) buttermilk, warm
    • 1/4 cup (55 g) sugar
    • 3 cups (450 g) unbleached all-purpose flour
    • 2 tsp instant dry yeast
    • 1/2 tsp salt
    • 6 tbsp (85 g) unsalted butter, softened
  • Coating

    • 1/2 cup (115 g) unsalted butter, melted
    • 1 1/4 cups (265 g) sugar
    • 1/4 cup (25 g) cocoa powder, plus more for dusting
  • Ganache

    • 3 1/2 oz (100 g) dark chocolate, chopped
    • 1/3 cup (75 ml) 35% heavy cream

Preparation

  • Dough

  • Coating

  • Ganache

Personal Note

To help you with this recipe

RICARDO Instant Yeast  6 packets of 8 g

RICARDO Instant Yeast 6 packets of 8 g

5.99 $

Perfect for getting your hands dirty, RICARDO’s Instant Yeast is the magic ingredient that budding bakers need to achieve crisp, golden crusts and an airy, fluffy crumb every time! Perfect for all your homemade breads, pizza dough, bagels, cinnamon buns, and much more.

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