Sriracha monkey bread
- Preparation and cooking time
- Total time
- + proving + cooling
- A little effort
- Serves 6-8 as a side
Ingredients
- 350ml whole milk
- 7g sachet fast-action dried yeast
- 500g strong white bread flour, plus extra for dusting
- ½ tsp caster sugar
- flavourless oil, for the bowl
- 150g grated mozzarella
- 100g unsalted butter
- 3 cloves garlic, chopped
- 3 tbsp sriracha
- 2 tbsp runny honey
Method
- STEP 1
Heat the milk in a small pan until warm, then tip in the yeast and whisk to combine. Leave for 10 minutes to rehydrate. Put the flour, sugar and 10g of fine sea salt into a bowl, then pour in the yeasted milk. Mix until combined, then tip onto a lightly floured worksurface and knead for 10 minutes until smooth and combined. Put into a clean, lightly oiled bowl and leave to prove for 1 hour 30 minutes until doubled in size.
- STEP 2
Tip the dough onto a lightly floured worksurface and roll into around 30 balls the size of golf balls. Stuff each with a tsp of grated mozzarella, then seal and shape into balls again. Oil a bundt tin really well (or oil and line the bottom of a 23cm loose- bottomed baking tin and put a heatproof ramekin in the centre). Add the dough balls in layers until they fill the tin. Leave to prove for another 1 hour 30 minutes until risen and puffy.
- STEP 3
Heat the oven to 180C/fan 160C/gas 4. Bake for 45 minutes until risen and golden. Heat the butter in a small pan with the garlic and cook for a few minutes. Add the sriracha and honey, and whisk to combine. Cool in the tin on a wire rack for 5 minutes, then carefully remove the tin. Brush all over with the sauce and serve.
