BBQ monkey bread

The cook, step by step.

1. 1

   Step 1

   Done

   Mix flour, yeast, sugar and salt. Add the lukewarm milk, egg and melted butter. Knead 8 to 10 minutes to a smooth dough. Cover and let it rise for 1 hour, until the dough is about doubled. Does the dough still feel a little sticky? Then use a little more flour. It really needs to be a nice dough.

   1h
2. 2

   Step 2

   Done

   Divide the dough into about 15-25 small pieces and roll balls of it. Mix the crystal sugar with the cinnamon. Run every ball through the cinnamon sugar.

3. 3

   Step 3

   Done

   Melt the butter in a pan on medium heat. Add the soft sugar, whipping cream, vanilla and a pinch of salt. Heat already stirring until everything is nicely liquid and poachy. And stir really well, this quickly sticks to the bottom of the pan so pay attention.

4. 4

   Step 4

   Done

   Grease a cast iron skillet well. Divide about half the doughballs over the bottom. Pour about half the caramel sauce over it. Add the rest of the balls and pour the remaining caramel sauce evenly over it.

5. 5

   Step 5

   Done

   Light the barbecue and prepare for indirect heat at 180 degrees Celsius.

   BBQ temperature: 180°C
6. 6

   Step 6

   Done

   Place the skillet above the indirect area and bake Monkey Bread for 35 to 45 minutes. The top should be beautiful golden brown and the dough must be fully cooked.

   35m
7. 7

   Step 7

   Done

   Mix cream cheese, powdered sugar and milk to a smooth, thick glaze. After this I put it in a sauce bottle (see link to equipment), so I could easily dose over the skillet.

8. 8

   Step 8

   Done

   Leave the Monkey Bread for about 5 to 10 minutes after baking. Drizzle then the cream cheese glaze generously over the warm Monkey Bread. Enjoy it!

   5m