Babka-ish Monkey Bread (Print Version)
# Ingredients:
→ Monkey Bread
01 -
4 tablespoons unsalted butter, melted and cooled
02 -
One 16-and-⅓-ounce tube refrigerated biscuit dough
03 -
3 tablespoons granulated sugar
04 -
1 teaspoon cinnamon
05 -
¼ teaspoon kosher salt
06 -
½ cup (85g) semisweet chocolate, chopped
07 -
½ teaspoon flaky sea salt, divided
→ Chocolate Sauce
08 -
6 tablespoons unsalted butter
09 -
½ cup packed light brown sugar
10 -
¼ teaspoon kosher salt
11 -
1½ tablespoons cocoa powder
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly spray a 9-inch-by-5-inch metal loaf pan lined with parchment paper.
02 -
Pour the melted butter into a large resealable plastic bag. Using kitchen shears, cut each biscuit into six wedges and transfer all cut pieces to the bag. Seal and shake to coat all pieces with butter.
03 -
Add the granulated sugar, cinnamon and kosher salt to the bag and shake vigorously until all dough pieces are evenly coated.
04 -
Cover the bottom of the prepared loaf pan with half the sugar-covered biscuit pieces. Evenly sprinkle with the chopped chocolate and ¼ teaspoon flaky sea salt.
05 -
Add the remaining biscuit pieces and apply gentle pressure to even out the top, maintaining space for the sauce to penetrate. If any sugar remains in the bag, sprinkle it over the top.
06 -
In a small skillet, melt the butter over medium heat. Add the light brown sugar and salt, whisking continuously until the sugar dissolves and the mixture comes together, about 3 to 4 minutes. Remove from heat and whisk in the cocoa powder and vanilla extract.
07 -
Pour the chocolate sauce evenly over the monkey bread. Tilt the pan to ensure the sauce fully covers the top, creating the binding element that will hold the bread together.
08 -
Bake until the top is golden brown and glossy, and the inside is cooked through, 30 to 40 minutes. Test doneness by inserting a cake tester or toothpick into the center; it should come out clean aside from melted chocolate. Immediately sprinkle with the remaining ¼ teaspoon flaky sea salt.
09 -
Let the monkey bread rest in the pan for 20 minutes. Loosen the edges with a knife, then use the parchment paper to lift it out onto a plate. Remove the parchment and serve warm.
# Notes:
01 -
This chocolate-filled monkey bread offers a twist on traditional babka, with layers of chocolate and a rich sauce that binds the pull-apart sections together.
02 -
For best results, serve warm when the chocolate is still slightly melted.