Sweet Monkey Bread

Ingredients

• 200 g spelt whole wheat flour
• 200 g spelt flour (Type 630)
• 21 g fresh yeast (0.5 cube)
• 100 g coconut palm sugar
• 175 ml milk (3.5 % fat) (lukewarm)
• 1 vanilla pod
• 1 egg
• Salt
• 110 g butter (room temperature)
• 2 tsp ground cinnamon

Instructions

1. 1.

   Sift both flours into a large bowl, make a well in the center. Dissolve yeast with 2 tsp coconut palm sugar and half the milk, pour into the well, dust with flour from the rim, cover and let the pre-ferment rise for about 10 minutes.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds. Add vanilla seeds, egg, a pinch of salt, remaining milk and 50 g butter to the pre-ferment and mix with hand mixer hooks until smooth. Cover with a damp towel and let rise at room temperature for about 1 hour.

3. 3.

   Mix the remaining coconut palm sugar with cinnamon. Melt the rest of the butter in a small pot over low heat.

4. 4.

   Divide dough into 7 equal pieces, roll each into strands, cut into 10 parts and form into small balls. First coat balls in melted butter, then roll in cinnamon-sugar mixture. Pack the pan evenly with balls, cover and let rise at room temperature for another 30 minutes.

5. 5.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 35 minutes. Let rest in the pan for about 10 minutes, then pour out and serve.