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Monkey Bread

Monkey Bread












• 475ml warm water

• 4 tbsp castor sugar

• 3 tsp dried yeast

• 1 tsp salt

• 2 tbsp melted butter

• 625 gms plain flour

For toppings:

• 3 tablespoons melted butter

• Chopped parsley

• Chopped dill

• Grated cheddar cheese

• Paprika

• Black sesame seeds

• Ajwain seeds




• Mix warm water, sugar and yeast

together, cover and let it ferment for five


• Mix plain flour and salt, make a well in the centre, pour melted butter and yeast mixture.

• Make the dough and knead for five minutes until elastic, cover with damp cloth and let it rise for an hour, double in size .

• Knock the dough and knead lightly, make 30  parts of the dough, roll each ball in melted butter and again roll in each of toppings alternatively .

• Grease and dust a large tube pan and arrange all the balls one by one in 2 to 3 layers.

• Brush the top layer with butter, cover with damp cloth and let it rest till double in size.

• Bake in the preheated oven for 35 to 40 minutes at 160 degree Celsius. Let it cool in the pan for 10 minutes, invert on the wire rack to cool.

• Serve with any dips or soups.

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