Coffee Monkey Bread Recipe

Name: Coffee Monkey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 160 grams Bread flour (I used the Haruyutaka brand blend); 40 grams Cake flour (Dolce); 20 grams Brown sugar; 2 grams Salt; 60 grams Homemade natural yeast starter; 2 grams Instant coffee; 100 grams Milk; 30 grams Egg (Medium); 20 grams Unsalted butter; 30 grams Unsalted butter; 30 grams Sudakito sugar; 1 tbsp Water; 2 grams Instant coffee; 20 grams Almonds; 2 grams Yeast; 145 grams Milk

Servings: persons

160 grams Bread flour (I used the Haruyutaka brand blend)
40 grams Cake flour (Dolce)
20 grams Brown sugar
2 grams Salt
60 grams Homemade natural yeast starter
2 grams Instant coffee
100 grams Milk
30 grams Egg (Medium)
20 grams Unsalted butter
30 grams Unsalted butter
30 grams Sudakito sugar
1 tbsp Water
2 grams Instant coffee
20 grams Almonds
2 grams Yeast
145 grams Milk

1
Mix the ingredients and combine with the dry ingredients.
2
Let the dough rise.
3
Round off the dough again, and let rest for another 20 minutes.
4
To make the coffee syrup, melt the butter and sugar in a saucepan over a low heat.
5
Combine the ingredients and add the mixture into the saucepan.
6
Add in the almonds (I used diced almonds, but it can be any type of almonds).
7
Divide the dough into about 30 balls.
8
Each should weigh about 15 g but really, they only need to be roughly divided.
9
Dip the dough balls in the syrup made in Step 3.
10
Place them in the greased gugelhupf mold.
11
Melt the syrup again if it turns solid.
12
Pour the remaining syrup over the dough balls.
13
Using my 15 cm mold, I could make another small monkey bread with leftover dough balls.
14
But I personally think 18 cm would be just the right size.
15
Let the dough rise for a second time.
16
Bake in an oven preheated to 200C for about 30 minutes.
17
If necesary, cover with foil to avoid burning the top of the bread.
18
12 cm monkey bread.
19
Small ones are cute, too.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 160 grams Bread flour (I used the Haruyutaka brand blend), 40 grams Cake flour (Dolce), 20 grams Brown sugar, 2 grams Salt, and more.

Yes, Coffee Monkey Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee Monkey Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions