I’ve been teasing this recipe for a while now. The reason is that I wrote the recipe on a piece of paper then flew from Atlanta to Manchester and lost the piece of paper, only to find it at the bottom of my suitcase DAYS later.
Anyway, enough waiting. Bake this and eat it. You’re gonna cry it’s so good.
For the Dough
- 500 ml oat milk full fat, at room temperature
- 120 g vegan butter melted, I used Miyokos but any will do
- 50 g caster sugar
- 1 x 8g sachet of quick yeast
- 600 g plain flour
- 1 tsp fine sea salt
For the Cinnamon Sugar
- 150 g granulated sugar
- 1 tbsp ground cinnamon
For the Caramel
- 60 g vegan butter
- 120 g soft dark brown sugar
To Make the Dough
- Lightly grease a bundt tin and sprinkle with a little flour.
- Combine the milk, butter and sugar in a large bowl. The mixture should be around body temperature so dip your finger to test – if it feels cool, give it a super quick zap in the microwave or in a pan to warm it up slightly.
- Sprinkle the yeast over the surface and leave to bloom for one minute.
- Add the flour and salt, mix to combine until a sticky mess, cover and leave for an hour.
- Once proved for an hour, turn out the dough and punch down to remove the large bubbles. Divide the dough in half and then again into quarters. Grab one quarter of dough and roll into a rough snake. Chop the snake into 16 roughly even blobs. Repeat with all quarters.
- Next, in a medium bowl, mix together the cinnamon and granulated sugar.
- One by one, dunk and roll each blob of dough in the cinnamon sugar and place into the bundt tin. Repeat with all of the dough.
- Cover with a tea towel and leave to prove for around 40-50 minutes or until the dough has doubled in size.
- Once proved, preheat the oven to 170c.
To Make the Caramel
- Place the butter and brown sugar in a small saucepan and place over medium heat. Stirring constantly, melt the butter and sugar together until you have a smooth caramel sauce.
- Pour the caramel sauce over the dough in the bundt tin and place the tin in the oven. Bake for 30-35 minutes until the dough is puffed up and golden brown on top.
- Remove from the oven and leave to cool completely for around an hour before turning the monkey bread out onto a plate. Serve and enjoy!