Grammy's Kitchen · Monkey Bread · Double Chocolate Monkey Bread
One of 43 monkey bread recipes we measured
3 cooks on www.thereciperebel.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| liquid | 56% | 26% |
| fat | 53% | 29% |
| total sugar | 37% | 49% |
| egg | 19% | 0% |
| yeast | 1% | 0% |
| salt | 1% | 0% |
| dairy | 56% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 244 g | 1 cup milk |
| 50 g | 1/4 cup granulated sugar ((50 grams)) |
| 7 g | 2 1/4 teaspoons instant or active dry yeast ((1 package)) |
| 114 g | 1/2 cup softened salted butter |
| 100 g | 2 large eggs ((room temperature)) |
| 4 g | 3/4 teaspoon salt |
| 540 g | 4-5 cups all purpose flour ((500-625 grams)) |
| 170 g | 3/4 cup butter ((melted)) |
| 150 g | 3/4 cup granulated sugar |
| 11 g | 2 tablespoons unsweetened cocoa powder |
| 170 g | 1 cup semisweet or milk chocolate chips ((divided)) |
| 85 g | 1/2 cup white chocolate chips or chunks |
| 60 g | 4 tablespoons cream ((any kind, divided)) |
Method: 15 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.