Sweet curried monkey bread

Sweet curried Monkey bread with mango and caramel sauce


4 annoksia


For the monkey bread

  • 120g whole milk, warmed
  • 25g unrefined caster sugar
  • 1 tsp dry yeast
  • 30g unsalted butter, melted
  • 1/2 egg yolk
  • 210g plain flour
  • pinch of salt

For the curried sugar and butter

  • 150g unrefined caster sugar
  • 3g curry powder
  • 100g unsalted butter

For the mango caramel dipping sauce

  • 200g caster sugar
  • 50g unsalted butter
  • 90g apple juice
  • 1 tsp salt
  • 1 ripe mango


To make bread dough, place the warm milk in a bowl and add the sugar and yeast. Allow to stand for 5 minutes before whisking in the butter and egg yolk. Sift the flour and salt in a mixing bowl and pour in the milk mixture. Use a spatula to combine. Then using a mixer fitted with dough hook, knead the dough for 7-8 minutes or until soft and sticky to the touch. Place the dough in a lightly oiled bowl and cover with cling film. Allow to stand at room temperature for 1 hour. Knock the air out the dough and shape back into a ball. Return the dough to the bowl, cover and leave in the fridge for 4 hours.

In the meantime, Combine the caster sugar and curry powder in a small bowl and set aside. In aseparate bowl, melt the butter.

Tip the dough out onto a lightly-floured surface and cut the dough into 20g pieces. Using the palm of your hand, gently press down onto each piece of dough with a circular motion on the table surface, slowly raising the palm of your hand to form a neat ball of dough. Once you have shaped all the balls of dough, dip them a few at a time into the bowl of melted butter, and use a fork to lift them out of the butter and into the bowl of curried sugar to coat completely. Arrange the dough balls neatly side by side (crease-side down) in a buttered round or square baking tray about 15cm in size. The dough balls should fit snugly inside the dish. Use any remaining curried sugar to sprinkle evenly on top of the dough. Cover with cling film and prove in a warm place for 1 hour.

To make the dipping sauce, place a pan on the stove over high heat. Pour the sugar in the pan and melt. When it reaches a dark caramel, whisk in the butter vigorously to emulsify, then remove from the heat. Add the salt, and carefully whisk in the apple juice. Return the pan to the heat, bringing the mixture to a boil. After the caramel has come to a boil, remove from the heat.

In the meantime, cut the mango either side of the stone to remove the flesh. Score the flesh using a sharp knife without penetrating the skin.

Place both mango halves flesh-side down onto the grill of a preheated Force BBQ and cook until golden and softened. The centre piece containing the pip can also be cooked on all sides. Once done, remove all the flesh from the skin and stone and mash to a puree using a fork. Combine the mango puree with the caramel sauce.
To bake the monkey bread, ensure that the Force has been preheated to 180C. Remove the cling film and place in the BBQ on the solid cast iron plate. Close the lid and leave to bake for 25 minutes. Remove and allow to cool for 10 minutes before tearing off pieces and dipping in the caramel mango sauce.