Black Sesame Monkey Bread. (中种法)

Freshly and Lovingly Baked on : 9th June 2014



I am excited about this version of monkey bread and I hope you are too. By the way, it is called monkey bread not because it is shaped into a monkey. If so, I figured I will never be able to do it. My bread shaping skill still need to be hone! Monkey bread is essentially sweet, sticky gooey pastry served in the US for breakfast. It consisted pieces of soft bread with cinnamon sprinkled on it.

This version which I tweaked and created is a tad different. I basically baked a sesame seed bread, torn it into pieces and return it to the oven again with caramel sauce. It fulfill the criteria of small pieces of bread in a traditional monkey bread. The caramel sauce still make it sticky and goey. I basically replaced the cinnamon aspect with sesame seeds.

Sesame sesame. A wonderful little tiny whiny seed that I am so in love with. I love it for its taste and of course its supposedly medicinal properties that apparently darkened the hair. I toasted the seeds and grind it fine.

Ingredients :

Sponge dough
340g Bread Dough
45g Grind sesame seeds
6g Instant yeast
30g Egg
140g Milk

Mix these ingredients and let it proof for an hour.

Main dough
145g Bread dough
80g Unsalted Butter
8g Salt
80g Granulated Sugar
60g Water

After the hour was up for the sponge, torn it into small pieces into a mixing bowl. Add in the main dough ingredient with the exception of the butter. Mix it well. I kneaded this for 5 minutes before adding in the butter and knead it till its well combined.

The dough is soft but it will not be very sticky. You can still work with it with bare hands. I had a few tablespoons of flour ready for use in case it became too sticky.

Divide the dough into 45g small doughs, let it proof for 10 minutes. Then roll each dough out flat before rolling up from the shorter end. Do this twice to each dough resting 10 minutes in between the rolling.

Once done, greased the pan and position the dough side by side in a rectangular pan (roughly 25 x 20 cm). Let it proof for 1 hr. Bake it a preheated oven of 170 degree for 13 to 15 minutes. If you are just making the bread without the caramel sauce, you can give it an egg wash and sprinkle some sesame seeds onto it.

Since I am going to torn it apart to make it into a monkey bread, I figured I do not need to make it pretty. 🙂

Anyway, here is how it looks before the disfiguration happens. 🙂



After the disfiguration: Essentially tear it up in ways you fancy! Place it in a bake pan of your choice. In this case, I choose a square one. I did not use up the entire loaf. I used about half so that I can let tester taste the original bread. I am also keeping that half to see how long it stays soft.

Once done, work on the caramel sauce.

Caramel Sauce

Ingredients :
110g Unsalted Butter
1/2 Cup Brown Sugar
1/4 Tsp Salt
1 Tbsp Ground Sesame Seeds

Directions :

Melt butter, Sugar, ground sesame seeds and salt in a non stick pan. Keep stirring until its smooth.

I pour half the caramel onto half of the torn bread pieces. Gave it a stir before putting the rest of the torn bread pieces onto. Pour the remaining half of the caramel over the bread and then bake this in a 170 degree oven for about 15 minutes.

I know it does not look pretty but monkey bread is not supposed to know pretty in the first place isnt? 🙂



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