Make this easy tear-and-share monkey bread, then try some of our other bread recipes, such as this moreish tear-and-share garlic bread, bread rolls and tiger bread.


  • 500g strong bread flour, plus extra for dusting
  • 7g sachet fast action yeast
  • 50ml milk
  • olive oil
  • 200g grated mozzarella and cheddar
  • 3 jalapeños, finely chopped
  • 100g butter, melted and cooled
  • 100g parmesan, grated


  • 1 onion, grated
  • 2 cloves garlic, crushed
  • 1 tsp hot smoked paprika
  • 400g tin chopped tomatoes


  • STEP 1

    Put the flour and yeast in a bowl with 2 tsp salt. Make a well in the centre and gradually mix in 250ml water, the milk and 2 tbsp olive oil.

  • STEP 2

    Bring together into a dough then knead on a floured worksurface until smooth.

  • STEP 3

    Put into a clean bowl, cover with clingfilm, then leave for an hour in a warm place until risen.

  • STEP 4

    Meanwhile, to make the sauce, cook the onion and garlic in a little more olive oil until soft, then stir in the paprika. Tip in the tomatoes and simmer for 20 minutes. Cool, then whizz until smooth with a stick blender.

  • STEP 5

    Tip out the dough and knead briefly on the worksurface then divide into large walnut-sized pieces.

  • STEP 6

    Mix the cheese and chillies, then stuff a heaped tsp into each piece of dough, forming the dough into a ball around it so that it completely encloses the cheese.

  • STEP 7

    Brush a large bundt tin with butter. Put the rest of the melted butter in a dish and the parmesan in another shallow dish.

  • STEP 8

    Roll each dough ball in the butter then the cheese, then drop into the bundt tin until all the dough is used.

  • STEP 9

    Cover loosely with clingfilm and leave for another 45 minutes in a warm place.Heat the oven to 180C/fan 160C/gas 4. Bake the bread for 50 minutes. Turn the tin over onto a surface and give a tap to release it but leave in place for 5 minutes. Serve the bread warm with the dipping sauce.

Looking for the perfect loaf? Check out more of our brilliant bread recipes...

Sourdough, part 2


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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