COWBOY COFFEE MONKEY BREAD
You may or not have heard of monkey bread. I'm not sure if it is all that known here in Blighty but let me tell you, we are missing out on this much loved food of our Yankee cousins. Taking on all shapes and forms, monkey bread can be sweet or savoury and served as a breakfast, side dish or even dessert depending on the ingredients used.
So of course, I have to get on board. This is amazing as an accompaniment with pretty much any barbecued meat, as a starter with a tasty chutney or even as a soup or stew dipper.
The "bread" is in fact a beautifully flaky biscuit dough, coated in generous lashings of butter and as an extra special treat, oozy, gooey brie as you bite into it. And best of all? My very own COWBOY COFFEE multi purpose rub creating a salty and crunchy exterior. What you waiting for? saddle up Cowboys and get baking!
- 500 g plain flour
- 2 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 170 g butter frozen (see recipe for why!)
- 350 ml cold whole milk
- 80 g butter melted
- 200 g brie skin removed
- 3 tbsp Cowboy Coffee Multi purpose rub
Add the flour, sugar, salt and baking powder to a mixing bowl and give it a mix with a wooden spoon.
Grate the frozen butter using a box grater. We use frozen butter to keep it as cold as possible which will create an even flakier biscuit dough.
Add the butter to the dry ingredients and mix.
Add the milk and blend together with your wooden spoon, be careful not to over mix.
Lightly flour your surface and tip out the dough. Use your hands to gently work the dough together, using some flour if it is a bit sticky.
fold the dough in half and flatten with the hands to bind the layers together. Turn the dough 90 degrees and repeat. Repeat this process 6 times creating lovely layers of buttery goodness.
roughly tear bits of the dough off and flatten into rough rounds. Do not worry if they are odd sizes, this just adds to the look of the completed monkey bread.
trim the skin off the brie and cut into small cubes.
Add a cube to each of the rounds of dough and then close up the dough to encase the brie rolling into a ball.
When you have completed all your dough balls, melt the remaining 80g of butter in a saucepan. spoon or tip out your Cowboy Coffee multi purpose rub into a bowl big enough to roll around your dough balls.
Dip a ball in butter and then roll around in the Cowboy Coffee coating evenly then pop it into your baking tin. I use the wife's trusty silicone bundt pan because frankly it doesn't need greasing and limited washing up, but you could use a loaf tin or baking tin of your choice.
repeat this process, alternating with one dough only dipped in butter with one ball dipped in butter and rub and arrange evenly in your bakeware.
Pop the dish in the fridge for approximately 30 minutes to get that butter nice and cool before baking and give your oven time to heat up to 220C. Remove the bread from the fridge and place in the oven for 25 - 30 minutes, using a skewer to check that the dough is cooked through.
Let the bread cool slightly before transferring on to your serving dish and serve up nice and warm so that the brie is still gooey and melted.
You can head on over to our store to get yourself a pack of the Cowboy Coffee Multi Purpose rub right here.