No-knead brioche is one of the easiest doughs you can make. And monkey bread is one of the most fun and delicious breads you can bake. So, it’s like they’re made for each other. Bake this delicious treat this Christmas and share it with you friends and family!
As usual I made a double batch of dough and used half for this project and half for another one. If you only want to make this loaf, then divide the dough ingredients in half. Alternatively, you can make two loaves.
I would suggest checking out the brioche playlist on my channel for more awesome brioche recipes that you can use the other half of dough for.
Watch the video down below for detailed instructions.
For the dough –
500g (1.1lb) white bread flour
250g (8.8oz) egg
12g (0.42oz) salt
9g (0.32oz) instant dry yeast or 11g (0.38oz) active dry yeast or 27g (0.95oz) fresh yeast
60g (2.1oz) sugar
200g (7oz) softened butter
For the sugar coating –
100g (3.5oz) melted butter
120g (4.25oz) sugar
7g (0.25oz) ground cinnamon
2g (0.07oz) ground cloves
For the butterscotch sauce –
100g (3.5oz) sugar
50g (1.75oz) butter
70g (2.45oz) double cream or heavy cream
1g (0.035oz) salt
To learn more about no-knead bread dough temperature control click here.
If you are using active dry yeast, then you will need to let it sit in the egg for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
- Make the dough. In a large bowl combine the eggs, yeast, salt, and sugar. Whisk to dissolve the salt and sugar. Add 8 tablespoons (200g; 7oz) flour and whisk. Add the softened butter and whisk until smooth.
- Add the remaining flour and mix to a dough. *Desired dough temperature around 24C (75F). If your dough is at this temperature or higher, then refrigerate it after the first fold. If it’s cooler like the dough in the video, then chill it after the second fold.
- Cover and ferment for 30 minutes.
- Fold #1.
- Ferment for 30 minutes.
- Fold #2.
- Ferment for 30 minutes.
- Divide the dough into two piece and shape into balls. If you are making half of the recipe, then give the dough another fold.
- Wrap in clingfilm and cold ferment for 16 – 24 hours. After cold bulk fermentation you can use this dough for any project you like.
- Make the butterscotch sauce. Combine the sugar, butter, salt, and double cream in a small pan. Set on high heat and bring up to a boil. Once it starts boiling vigorously keep it on the heat for exactly one minute. Pour in a bowl and leave on the side.
- Divide the dough. Flatten the dough into a thin disc. Cut it into strips and then cut the strips into squares. Place the dough pieces in a tray and pour the melted butter over them. Mix.
- Roll each piece of dough in the spiced sugar.
- Assemble the loaf. Layer the dough pieces in a baking tin. Run some butterscotch sauce between the layers and some more to top the loaf. Reserve a bit for brushing later.
- Final proof for 4 hours. If you want it to rise sooner, then place it in a warmer area. During the final hour of fermentation pre-heat the oven to 170C (340F) fan on.
- Cover the loaf with a lid or with foil and bake for 40 minutes.
- Remove the cover and bake for 10 more minutes.
- Leave to set for 15 minutes before removing from the tin.
- Warm up the remaining butterscotch sauce to make it runny and brush it all over the loaf.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch The Video Here