In Singapore’s Mac Donald, they sell their version of monkey bread as Cinnamon Melts. I love the crispy crusts and it’s sweet icing sugar with cinnamon. However, I happened to came across a cookbook by Joanne Chang; Bake with Less Sugar. I love it! I am a sweet tooth but it’s healthier to bake with less sugar since diabetes is hereditary in our family. The taste is almost similar, just less sweet of course!
1/2 tsp active dry yeast
280g plain flour
1 egg yolk
- Ensure that milk is at room temperature before adding in the yeast. Let it sit for about a minute or two.
- Measure out flour and salt in a bowl. Add the milk mixture to the flour.
- Mix it till it have a shaggy look before adding in the butter and yolk.
- Knead it by machine for 5 minutes before transferring to an oiled bowl to proof for 2 hours.
120g melted butter
3 tsp cinnamon powder
160g thickened cream or heavy cream
- Combine cinnamon powder and sugar. Set aside.
- After the dough have proof, stretch it and divide it into small balls.
- Dip the dough balls into the melted butter. Then, coat it with cinnamon sugar.
- Place it into the pan. Continue doing so until all the dough are done.
- With the remaining sugar and melted butter, combine it into the cream and pour it on top.
- Bake it at 180 deg celcius for 45-55 minutes.
Note: I have prepared it into smaller portions and covered it with cling wrap before putting it into the freezer. It last for at least 2 weeks. To prepare, thaw it overnight before baking. The top part tends to crystalize due to the sugar, so I suggest covering it with foil and bake it for 30 minutes. Then remove the foil and continue baking for another 15-20 minutes.