Mini Egg Monkey Bread
This is the ultimate sweet treat for Easter time, a delicious chocolatey sharing bread which you can pull apart at the table. This recipe features ingredients from our wonderful Eat Yorkshire producers.
INGREDIENTS
Serves 8-12
For the dough:
500g Side Oven Bakery Plain Flour, sifted. Plus a little extra for kneading.
100g golden caster sugar
1 tsp salt
120ml water
60ml milk
1 large free range egg
For the bun filling:
A jar of Yorkshire Kitchen Mini Egg Butter
A generous handful of mini eggs
METHOD
Measure the sugar, salt, yeast and 400g of Side Oven Bakery Plain Flour (set aside the other 100g) into a large bowl and mix together.
In another bowl or jug, add the Yorkshire Rapeseed Oil, water, and milk and mix together. Then warm the mixture in the microwave for a few seconds until lukewarm.
Stir the warmed wet mixture into the dry ingredients then add the egg and mix. The mixture will be sticky so add the extra 100g of flour a little at a time until you have a soft dough that can be lifted out of the bowl in one piece.
Dust your kitchen surface with flour and knead the dough for 4-5 minutes, until it has an elastic consistency. Put the dough to one side for 15 minutes.
Roll the dough into a square (approx. 40cm x 40cm). Spread the Yorkshire Kitchen Mini Egg Butter over the surface of the dough. Cut into 12 equal strips, roll up the strips into spirals and place in a greased cake tin, gently squashing the rolls together to form a single bread. Push the mini eggs into any gaps between the rolls, the more you add, the more decadent your bread will be!
Cover with a tea towel and leave to rest in a warm place for about 90 minutes until the bread has doubled in size.
Preheat your oven to 200°C / 180°C Fan / Gas Mark 6.
Place the bread in the oven for 20-25 minutes. Once baked, remove from the oven and allow to cool a little in the tin.
Once cooled, serve up and enjoy.
