Make this spicy sriracha monkey bread, then check out our cheesy monkey bread, bourbon monkey bread, classic garlic bread and tear-and-share garlic bread. Or try more bread recipes including wholemeal bread and wholemeal pitta pockets.


  • 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


  • 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.

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A crackled loaf of bread with slices taken out of it and butter on the side


Adam Bush Chef Portrait
Adam BushDeputy food editor

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