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December 31, 2025 | 11:23am
MANILA, Philippines — This Bundt pan pull-apart bread — or pastry! — is a breakfast food made with basically cinnamon, sugar and butter with flour and eggs, but several variations have been made over the years.
You can slice it, although it is traditionally enjoyed with just hands pulling parts of it apart. Nobody really knows why it is called "Monkey Bread."
According to online food literature, some food historians simply suggest that it is called so because the pastry is a finger food and, that being so, is eaten by picking the bread apart with hands “as a monkey might.” Another possible explanation is that it resembles the monkey puzzle tree Araucaria araucana.
By whatever name you call it, however, the fact remains that Monkey Bread is festive, delicious, and fun to eat. Celebrity chef Jackie Ang Po suggests that you serve it for Christmas or the holidays, and that if you’re thinking of what edible gift to give friends, then you should consider giving Monkey Breads baked right in the hearth of your kitchen.
Monkey Bread
Ingredients:
3 1/2 cups all-purpose flour
1/4 cups sugar
1 tsp. salt
2 1/2 tsps. Bake Dream yeast
2 tbsps. Arla Butter
2 eggs
2 egg yolks
1/3 cups fresh milk
1/2 cup water
1/2 cup Arla Butter, melted
1 tsp. cinnamon powder
3/4 cup brown sugar
1/2 cup raisins
1/2 cup Beryl's Chocolate Chips (mini)
1. Mix together all the ingredients for the dough (flour, sugar, salt, yeast, butter, eggs, egg yolks, milk, and water) for 15 minutes.
2. Form into a ball and place in greased bowl. Cover with plastic wrap. Let rise at room temperature for 1 hour or until double in volume.
3. Check the stretch of your dough and its readiness by taking a small piece of the dough and stretching it out thinly. If it is at the windowpane stage and does not tear, it is ready.
4. Divide dough into 20-gram pieces.
5. In a small bowl, combine cinnamon and sugar. Mix well.
6. Dip dough in melted butter and roll in cinnamon sugar.
7. Place in Bundt pan greased with shortening. After making one layer, sprinkle with raisins and chocolate chips. Make other layers until you reach halfway up the top of the Bundt pan.
8. Let rise for 45 minutes to 1 hour or until dough doubles in volume or reaches the top of the pan.
9. Bake in preheated 325°F (165°C) oven if using fan oven and at 350°F (180°C) oven if using regular oven without fan for 30 minutes.
