Monkey bread Gugelhopf cake


Total time: 3hr 40m
Preparation Time: 45m

Servings
For 750 g


Nutritional Information

Contains 307 Kcal, 9g Protein, 43g Carbohydrates, 11g Fat


Ingredients

  • Dough
  • 350 g zopf flour
  • 0.75 tsp salt
  • 3 tbsp sugar
  • 40 g butter, melted, left to cool
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1.5 dl milk water (1/2 milk, 1/2 water)
  • 1 eggs
  • Wreath
  • 20 mini chocolate Easter eggs
  • 25 g butter, melted, left to cool
  • 2 tbsp chocolate powder e.g. Ovomaltine powder
  • 1 dl milk
  • Utensils
  • One ring-shaped cake mould (holding approx. 2 l), greased and floured

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Instructions

  • Dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk & water and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Wreath

    Divide the dough into approx. 20 evenly-sized pieces, roll out. Place 1 mini chocolate Easter egg on top of each one, shape into balls, transfer to the prepared mould, leave to rise for approx. 30 mins. Combine the milk, butter and Ovomaltine powder, pour over the dough balls, place the mould onto a baking tray.
  • To bake

    Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely or serve slightly warm.
  • Note:

    Use a bar of chocolate broken into pieces instead of mini chocolate Easter eggs.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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