Banana Yogurt Monkey Bread

Name: Banana Yogurt Monkey Bread
Yield: 4 servings
Cuisine: American
Ingredients: 90 grams Bananas; 80 grams Plain yogurt; 200 grams Bread (strong) flour; 20 grams Cake flour; 22 grams Sugar; 2 1/2 grams Salt; 3 grams Dry yeast; 22 grams Unsalted butter; 30 grams Sugar; 30 grams Unsalted butter; 1 tsp water; 1 dash bit Cinnamon powder

cookpad.japan @cookpad_jp

This is a variation of my banana yogurt bread.

When dividing the dough, don't be too concerned about having equally sized portions. If they vary a bit that's cute too. After forming each ball of dough, if you don't pinch the bottom tightly closed, the syrup will make the bread hard. If that happens, try microwaving the bread for a few seconds. Recipe by La Land

This is a variation of my banana yogurt bread.

cookpad.japan @cookpad_jp

This is a variation of my banana yogurt bread.

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Ingredients

4 servings

90 gramsBananas
80 gramsPlain yogurt
200 gramsBread (strong) flour
20 gramsCake flour
22 gramsSugar
2 1/2 gramsSalt
3 gramsDry yeast
22 gramsUnsalted butter
For the syrup:
30 gramsSugar
30 gramsUnsalted butter
1 tspwater
1 dashbit Cinnamon powder

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Steps

1

Mash up the banana with a fork to turn it into a paste. Put the yeast in a bread machine, and start the dough-only program. Add the butter after 5 minutes.
2

Test the dough with your finger to see if it's risen enough. If it hasn't, keep it rising. When it's done, take the dough out onto a work surface, and punch it down to deflate.
3

Divide the dough into 24 to 30 portions and round out each one. Leave to rest for 15 minutes. I divided it into 26 portions this time, but the number can be approximate.
4

While the dough rests, make the syrup. Put all the syrup ingredients in a pan, and dissolve over low heat. Add cinnamon if you like.
5

When the dough has rested, press down on each piece with your hands to form 6cm diameter circles.
6

Pinch the dough together as shown to seal them closed on the bottom like this.
7

Pinch closed from side to side too, round in the corners, and pinch closed securely. Roll to form a ball.
8

Dip each ball in syrup, and pack into an oiled kugelhopf mold with the seam side up. Pour any remaining syrup into the mold.
9

Leave it to rise to double its size. Preheat the oven to 200°C when the time is right.
10

Lower the oven temperature to 180°C, and bake for 24 minutes. When it's baked, drop the mold onto your countertop from about a 15cm height to push out the hot air. Invert onto a plate.
11

Take care not to burn yourself as you rip up and eat the hot bread. It's so good, you won't be able to stop. It's delicious when cooled down too.