Garlic Cheesy Monkey Bread
adapted from Joanne Chang's Pastry Love
Serves: 6 pieces
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1½ teaspoons (6 g) active dry yeast, about ½ packet
  • ¼ cup (50 g) sugar
  • 1 teaspoon salt
  • ¼ cup cold water
  • 2 large eggs, room temperature
  • 10 tablespoons (140 g) unsalted butter, room temperature, cut into 1-in pieces
Monkey Bread
  • 4 tablespoons (60 g) unsalted butter
  • 1 garlic clove
  • ½ teaspoon salt
  • 1¼ cups (65 g) shredded fontina cheese
  • ½ teaspoon dried thyme
For the brioche dough:
  1. In a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and eggs.
  2. Beat on low speed for 3 to 4 minutes until combined. The dough will seem very stiff. Be sure you scrape the sides and bottom to incorporate all the ingredients.
  3. Add butter, a couple pieces at a time, letting them combine into the dough while the mixer is still running. Stop the mixer occasionally to scrape the sides and bottom of the bowl. Mix until dough becomes smooth and shiny, and masses around the dough hook, making a slapping sound against the mixer bowl, about 15-20 minutes.
  4. Place the dough in a large oiled bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof in the refrigerator for at least 6 hours or overnight.
To make the monkey bread:
  1. Line 6 cups of a regular muffin tin with muffin liners, and spray generously with pan spray.
  2. Melt the butter in a small saucepan. Smash the garlic clove and add to the butter along with the salt, and stir to combine. Set aside.
  3. Remove the brioche dough from the refrigerator and divide into six equal pieces with a sharp knife or bench scraper.
  4. Shape each piece on a clean work surface into a rectangle, and then cut into six equal pieces.
  5. Remove the garlic from the butter and pour about three-quarters of the butter in a medium bowl, reserving the rest.
  6. Place all the small brioche pieces into the butter and toss to coat.
  7. Add the fontina cheese and thyme to the bowl and toss to mix evenly.
  8. Distribute the brioche pieces evenly among the six muffin tin cups (six pieces per cup).
  9. Cover lightly with plastic wrap and let proof in a warm spot in the kitchen for about 2 hours, until the dough has grown pillowy and soft.
  10. Preheat oven to 350 degrees F. Bake monkey breads for 25 to 28 minutes, rotating halfway through, until they are golden brown on top.
  11. Remove and let cool on wire rack for a few minutes, then remove monkey breads from muffin liners. Brush the breads with the remaining garlic butter. Serve warm.
  12. The monkey breads will keep for a day at room temperature in an airtight container. You can reheat them in a 300 degree F oven for 4 to 6 minutes.
Recipe by Dessert First at