Monkey Bread with Orange & Smoke
Cinnamon-scented classic Monkey bread, with a hint of smoke and orange zest.
For the dough:
  • 2 + ½ cups (375g) flour
  • 2 tbsp caster sugar
  • 1 + ¼ tsp yeast
  • 1 tsp salt
  • ⅔ cup (165ml) milk
  • 1 tbsp butter, melted
For the coating
  • ½ stick (50g) butter
  • 2 tsp lapsang souchong tea
  • ½ cup (110g) brown sugar
  • 1 tsp cinnamon
  • Zest of 1 orange
  1. Place all the ingredients for the dough into the bowl of a stand mixer. Using the dough hook, knead the dough for about 5 minutes, or until it's elastic. (easily done by hand, it'll just take a bit longer!)
  2. Cover the dough and set aside for at least an hour or until doubled in size.
  3. Meanwhile, melt the butter for the coating, and add the tea. Cover and set aside to infuse for at least 20 minutes, before straining out the tea and placing the butter in a shallow bowl.
  4. Mix the remaining coating ingredients together in a separate shallow bowl.
  5. When the dough is risen, punch it down, and then press it out on a lightly floured surface into a square. Cut the square 6 down and 6 across to make 36 small pieces.
  6. Roll each piece into a ball, and dip first into the butter, then the brown sugar mixture, before placing it into a greased 6 inch bundt tin. Cover the tin and set aside to rise for a further 30 minutes.
  7. Bake at 180C for 15 minutes. Leave to cool in the tin for a few minutes, before turning out onto a plate. Don't let it cool too much in the tin, or it might stick! ENJOY!
Recipe by The Sugar Hit at