MONKEY BREAD
for 10 pastries d=6 cm
Monkey Bread
for 10 pastries d=6 cm
NEUTRAL GEL
Ingredients Total weight: ~ 120 g 100%
• Water 53 g 44%
• Sugar (1) 45 g 37%
• Sugar (2) 7g 6%
• Pectin NH 2g 2%
• Glucose/corn syrup 13 g 11%
• Citric acid powder 0.3 g <1%
1. Pour the water into a saucepan, add the glucose syrup and sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix the sugar (2) and pectin NH.
4. Add the pectin and sugar (2) mixture into the saucepan with water,
glucose and sugar (1). Bring everything to a boil.
5. Add citric acid powder. If desired, the citric acid powder can be
replaced with 3 g of lemon juice.
6. Continue cooking for about 3 minutes.
7. Strain the gel into a clean container and refrigerate.
8. Leave the neutral gel to stabilize in the fridge at 4 °C / 39 °F for at
least 6 hours.
9. Heat the gel to 60–70 °C / 140–158 °F before use. Dilute with some
water if needed.
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Monkey Bread
for 10 pastries d=6 cm
MONKEY BREAD
Ingredients Total weight: ~ 1530 g 100%
• Croissant dough leftovers 1000 g 65%
• Sugar 250 g 16%
• Chocolate chips 150 g 10%
• Slivered almonds 100 g 7%
• Cocoa nibs 30 g 2%
• Neutral gel for coating 100 g
• Butter 82% for greasing the rings Sufficient quantity
1. Take the croissant dough leftovers, shape them into a single mass,
and proceed to cut them into dice-sized pieces.
TIP
• This recipe offers a method to make use of any remaining
croissant dough from your croissant preparation, reducing
unnecessary waste.
2. Transfer the diced croissant dough into a bowl and toss it with
sugar. Then spread the coated pieces of dough over a baking tray
to get rid of the extra sugar, separate the joint pieces.
3. Put the diced dough into a large mixing bowl, add the cocoa nibs,
chocolate chips and slivered almonds, then mix.
4. Grease 10 pastry rings d=6 cm and h=4 cm with butter and
arrange them on a baking tray lined with a silicone mat. Fill them
with Monkey bread dough, slightly pressing it down.
5. Put the filled molds in the freezer overnight.
6. Take the frozen Monkey bread out of the freezer and transfer it to
proof for 1.5 hours at 28 °C / 82 °F and 80% humidity.
7. After proofing, bake the Monkey bread in the oven, preheated to
175 °C / 347 °F, for about 18 minutes until golden brown.
8. Let it cool down at room temperature for 15 minutes and then
unmold it.
9. Put the neutral gel in a bowl, heat it in the microwave for 1.5 minutes
until completely liquid and use it to brush the Monkey bread on top.
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