Last week I was in Belgium and in Ghent at my favorite coffee house, De Superette I came across with a beautiful Monkey bread (on the picture-it is also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, pluck-it cake, bubble loaf and monkey brains). However it was disguised as a muffin but it tasted exactly how it’s usually served in the United States and Canada for breakfast (a sweet, sticky, gooey pastry) or as a treat.
Some datas of the Monkey bread
The origin of the term “monkey bread” is uncertain. One possible etymology is the bread’s resemblance to the fruit of the monkey puzzle tree.
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. 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. It is traditionally served in fairs and parks hot so that the baked segments can be easily torn away with the fingers and eaten by hand!
An other version of Monkey bread- which is as popular overseas as the Monkey bread- is the Pull apart bread. Last week a Canadian friend of mine surprized me with a special recipe of hers. Here it is: It is made with pumpkin due to the coming soon Halloween.
Pull apart bread
Ingredients: 1 can (16.3 oz) Pillsbury Flaky Layers refrigerated honey butter biscuits (8 biscuits) 3/4 cup canned pumpkin pie mix (not plain pumpkin), 2 tablespoons butter, melted 1/3 cup granulated sugar, 1 1/2 teaspoons pumpkin pie spice, 2 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla
Methods: Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits. Spread pumpkin pie mix on top of each. Top each with melted butter. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice; sprinkle over each. Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through. Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/2 teaspoon pumpkin pie spice. Drizzle over loaf. Serve warm.