Coffee Monkey Bread

Coffee Monkey Bread

Slightly bitter and sweet at the same time.
Great for afternoon snack.

Ingredients: One 15 cm kugelhupf mold + one small mold

Bread flour (I used the Haruyutaka brand blend)
160 g
Cake flour (Dolce)
40 g
Brown sugar
20 g
2 g
Homemade natural yeast starter
60 g
○Instant coffee
2 g
100 g
○Egg (Medium)
30 g
Unsalted butter
20 g
Coffee Syrup:
Unsalted butter
30 g
Sudakito sugar
30 g
1 tablespoon
●Instant coffee
2 g
20 g
If using yeast:
2 g
145 g


1. Mix the ○ ingredients and combine with the dry ingredients. Let the dough rise. Round off the dough again, and let rest for another 20 minutes.
2. To make the coffee syrup, melt the butter and sugar in a saucepan over a low heat. Combine the ● ingredients and add the mixture into the saucepan.
3. Add in the almonds (I used diced almonds, but it can be any type of almonds).
4. Divide the dough into about 30 balls. Each should weigh about 15 g but really, they only need to be roughly divided.
5. Dip the dough balls in the syrup made in Step 3. Place them in the greased gugelhupf mold.
6. Melt the syrup again if it turns solid.
7. Pour the remaining syrup over the dough balls.
8. Using my 15 cm mold, I could make another small monkey bread with leftover dough balls. But I personally think 18 cm would be just the right size.
9. Let the dough rise for a second time. Bake in an oven preheated to 200℃ for about 30 minutes.
10. If necesary, cover with foil to avoid burning the top of the bread.
11. 12 cm monkey bread. Small ones are cute, too.

Story Behind this Recipe

I wanted to bake some monkey bread because I just bought new kugelhupf molds.
To change things up, I made coffeed flavored monkey bread.