Salt&Caramel Tear And Share Bread

Cinnamon, sugar, bread – is it just me or does this sound like the elusive Monkeybread? If you don’t know Monkeybread, you are missing a treat. A friend introduced me to Monkeybread, an American breakfast tradition, in her family it is made on Christmas morning. To make it, you need the tins of soft bread rolls that we cannot buy here in Switzerland. One time when I was in Germany, I brought the rolls back and we made them. When I was browsing Pinterest last night, I came across this recipe, which sounds similar to Monkeybread so I decided to try it out today, giving it the Salt&Caramel treatment.  

The recipe was slightly adapted, to include my favourite Salt & Caramel flavours, using caramel syrup and sea salt. I also halved the butter and sugar in the filling, and it was absolutely sweet enough. It is an all afternoon task, not because of the work involved but due to the two breaks while the dough rises.

You can split this up though, by preparing the dough the evening before (if you want to have this for breakfast) then taking it out of the fridge 30 mins before you roll it out.  I will try to fix it, but until then: Prep time – to make dough – 15 mins Rise – 1 hour Prep time – roll out and slice – 10 mins Rise – 30 mins Cooking time – 40 mins Total Prep and Cooking Time – approx 2 1/2 hours.


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