Coffee Monkey Bread - bread flour

Method

• 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.
• 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.
• Add in the almonds (I used diced almonds, but it can be any type of almonds).
• Divide the dough into about 30 balls.
• Each should weigh about 15 g but really, they only need to be roughly divided.
• Dip the dough balls in the syrup made in Step 3.
• Place them in the greased gugelhupf mold.
• Melt the syrup again if it turns solid.
• Pour the remaining syrup over the dough balls.
• 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.
• Let the dough rise for a second time.
• Bake in an oven preheated to 200C for about 30 minutes.
• If necesary, cover with foil to avoid burning the top of the bread.
• 12 cm monkey bread.
• Small ones are cute, too.