The Monkey Bread, that name is so curious that does not do justice to this delight. Delicious and fluffy brioche balls, coated in sugar and cinnamon and crowded in this curious Bundt form, all topped with rolled almond, maple syrup and strawberry syrup. Is it appealing? For even more, each little dough ball hides a delicious mixture of strawberry cheesecake inside that will take you to heaven when you bite it.
I know that these days you are not wanting to switch on the oven in many places, but here I leave the recipe and hope you take note to do it later. Those who have never tried the “Monkey bread” must do it. Listen to me, the dough is one of the best things I’ve ever tasted, plus it’s addictive, you can not stop chopping and eating. So when the temperature of your kitchen falls below the level of iron fusion you know you have to do !!
There are stuffed of several things (yes, Nutella too) In this case I have opted for a super easy filling of cream cheese and mashed strawberries which is the super summery. And so I take the opportunity to use some of the tons of strawberries that went to pick up last weekend at the field with Marc’s family.
You see in the photo of the harvest that there were many !! But it is the way to have fresh strawberries of an indescribable flavor, and I told you the experience in this post last year with the recipe of strawberry jam. And by the way when you pick strawberries for yourself, use to take some flowers and leaves to decorate the cake 🙂
And here I am cutting the Monkey Bread with a knife as a good hick that I am, what can I do if I am from town … But the idea is to go out with your hands taking dough balls and eat, also much more enjoyable. Now if you guys are like me, you cut it that it has a very nice cut 🙂
I’m not going to write any more and I’ll leave you with the recipe. I have decided that from now on I will put less text in the introduction to the recipe (anyway, I know nobody reads it …) and more photos. In the end that’s what everyone comes to see here, food pictures and recipes and not stories of my life. So I also save time and work and I dedicate myself to the photos and in baking which is what I like the most. Although I am open to comments and suggestions as always, you can tell me what you think.
Strawberry Cheesecake Monkey Bread
- 35 g oat flakes
- Zest of 1 orange
- 35 g of sugar
- 1 tsp salt
- 325 ml warm milk
- 2 eggs
- 600 g flour
- 7 g dry baker's yeast (or 20 g fresh yeast)
- 75 g butter
- 150 g of clean strawberries
- 230 g cream cheese
- DECORATION AND ASSEMBLY:
- 1 handful of sliced almonds
- 100 ml maple syrup
- 45 g butter
- 140 g sugar
- 1 tsp cinnamon
- 100 ml strawberry syrup
- 100 g of fresh strawberries
Mix oats, orange zest, salt and sugar with warm milk. Leave to stand for 10 minutes. Incorporate the eggs. Add the flour and yeast and knead until you have a smooth dough. You can use a kneader or do it by hand.
Stir in the butter little by little, kneading constantly until all the butter is fully integrated. Knead for about 3 more minutes to make sure the butter has been added well. Make a ball with the dough and let it grow in a covered bowl for about 45 minutes until doubled in size.
Meanwhile you can prepare the pan. Toast the almonds in a frying pan without oil until they are golden. Put them in the base of a bundt pan of about 25 cm in diameter and cover with the maple syrup.
Prepare the filling by grinding together the fresh cheese with the strawberries. Fill a pastry bag with the mixture and reserve.
Melt the butter in a bowl and reserve. Mix the sugar with the cinnamon in another bowl and reserve.
Remove the ball of dough from the bowl, knead gently on a floured surface. Separate dough ball the size of a table tennis ball, flatten them and in the center put a little of the filling of cheesecake with the pastry bag (as of the measure of a cherry). Glue the ends of the flattened dough so that you create a ball that stays with the filling inside. Roll the ball into melted butter and then into the sugar and cinnamon mixture and put it in the mould.
Repeat the process of making balls, filling and batting until there is no dough. Once stacking the balls in the pan filling all the empty spaces. Cover the pan with a towel and let it grow for about 40 minutes.
Preheat the oven to 160ºC and bake for about 55 minutes. Remove from the oven, allow to warm for 15 minutes and unmould onto a rack to cool completely.
Decorate with strawberry syrup and fresh strawberries to taste.
Store in a tightly closed container to keep it tender. Consume the Monkey Bread in a maximum of 2 days.