Name: Sticky toffee monkey bread
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 250g strong white bread flour; ½ tsp fine sea salt; 1 tsp fast-action dried yeast; 1 tbsp caster sugar; 125ml whole milk; 1 large egg; 60g unsalted butter room temperature and diced; 200g soft light brown sugar; 1 tsp ground cinnamon; ¼ tsp freshly grated nutmeg; pinch of fine sea salt; 150g unsalted butter diced; 2 tsp vanilla extract; 75ml dark rum; 60g pecans roughly chopped, plus extra to serve (optional); 60g dried dates chopped

A whole monkey bread cob with one portion on the side

BREAD DOUGH

250g strong white bread flour
½ tsp fine sea salt
1 tsp fast-action dried yeast
1 tbsp caster sugar
125ml whole milk
1 large egg
60g unsalted butter
room temperature and diced

SPICED SUGAR

200g soft light brown sugar
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
pinch of fine sea salt

BROWN SUGAR CARAMEL SAUCE

150g unsalted butter
diced
2 tsp vanilla extract
75ml dark rum

TO ASSEMBLE

60g pecans
roughly chopped, plus extra to serve (optional)
60g dried dates
chopped

Method

step 1
To make the bread dough, put the flour, salt, yeast and sugar into the bowl of a stand mixer, and whisk to combine. Pour in the milk and egg, and, using the dough hook, knead on a medium speed for 10 mins until the dough is smooth and elastic, and no longer sticking to the sides of the bowl. Add the butter and continue kneading until the butter is fully combined and again is smooth and elastic – this can take up to 10 mins. Tip out the dough onto a worksurface, form into a neat ball and put into a lightly greased bowl. Cover for 1 hr until doubled in size.
step 2
While the dough is proving, make the spiced sugar by mixing together everything in a large bowl. Put 150g of the mixture in a medium pan.
step 3
Tip out the risen dough onto a small baking tray lined with baking paper and press into a roughly 20cm square. Cover the tray and put in the freezer for 15 mins to slightly firm up the dough – this will make handling the dough a little easier. Once chilled, remove the dough from the freezer and use a pizza wheel or large knife to cut the dough into roughly 2.5cm pieces. Roll each piece into a ball then toss the balls in the sugar, getting a light coating on each.
step 4
Layer the balls, along with the pecans and dates, into a shallow 23cm pan (my preference is a cast-iron pan but any non-stick pan which is oven-safe will work, or you can use a similar-sized cake pan) and sprinkle over any remaining sugar. Cover lightly and set aside for 1 hr until the dough balls have doubled in size.
step 5
To make the sauce, put the butter into the pan with the second portion of spiced sugar and warm over a medium heat until the butter is fully melted. Add the vanilla and rum, and bring to a boil. Cook for 2 mins before pouring half of the mixture into a small jug. Continue cooking the remaining sauce for 2 mins or until reduced slightly, then take off the heat.
step 6
Heat the oven to 180C/160C fan/gas 4. Just before baking, pour the sauce in the jug over the dough balls as evenly as you can so all of the buns are coated. Bake for 25 mins or until golden brown. Set aside to cool while you finish the remaining sauce. Put the pan back over a low heat and cook just until warmed through and loosened to a thin pourable consistency. Drizzle over the buns and serve, topping with extra pecans if you like.
step 7
This is best served while still warm but any leftovers can be reheated in the oven for a couple days after baking.

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist