Monkey bread

Monkey bread (also called monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, pull-apart bread, pluck-it cake, bubble loaf, bubble bread, and/or funky bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft baked dough sprinkled with cinnamon. It is often served at fairs and festivals.[2]

This article is about the breakfast pastry. For the fruit, see Adansonia.
Monkey bread
Alternative namesMonkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, bubble loaf, bubble bread, pull-apart bread, funky bread
TypeBread or pastry
CourseBreakfast
Place of originHungary
Serving temperaturebaked at 175 degrees Celsius (350 degrees Fahrenheit), then left 10 minutes to cool
Main ingredientsbread flour[1]
Food energy
(per serving)
352 kcal (1474 kJ)
Nutritional value
(per serving)
Protein4 g
Fat15 g
Carbohydrate51 g

Name
Monkey bread having been pulled apart with a fork

The origin of the term "monkey bread" comes from the pastry being a finger food; the consumer would pick apart the bread as a monkey would.[3]

Origins

What most people know as monkey bread today in the United States is actually the Hungarian dessert arany galuska ("golden dumpling"). Dating back to the 1880s in Hungarian literature, Hungarian immigrants brought this dish with them when they immigrated to America and began introducing it into the country's food landscape when Hungarian and Hungarian Jewish bakeries began selling it in the mid-twentieth century.

In 1972, a cookbook published by Betty Crocker included a recipe for arany galuska, which they referred to as "Hungarian Coffee Cake". As it became more popular in America, arany galuska came to be confused with monkey bread in which the balls of dough are not dipped in cinnamon and sugar but only in butter. "Monkey bread" soon became the more common name for this Hungarian Jewish dessert.[4]

Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States.

Preparation

The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans.[5] It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.[6]

See also

References
  1. "Monkey bread recipe". taste.com.au. 7 July 2015.
  2. "House of the Rising Bun". Good Eats. Season 10. Episode EA1003. April 7, 2006. Food Network.
  3. "The Food Timeline: history notes". Retrieved October 4, 2008.
  4. Gil Marks (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
  5. Brown, Alton (2006). "Overnight Monkey Bread". "Good Eats" Recipes. Food Network. Archived from the original on September 20, 2007. Retrieved September 10, 2007.
  6. Boodro, Michael (2003). "Just Say Dough". "FOOD" Magazine. The New York Times Company. Retrieved 2016-09-11.
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