Monkey bread

Monkey bread, also known as African monkey bread or baobab fruit, is a type of pastry that is popular in the United States. It is made by baking small balls of dough coated with butter, cinnamon, and sugar. The name "monkey bread" comes from the way it is eaten, by pulling it apart with the fingers, similar to the way a monkey would eat.

History

The origins of monkey bread are unclear, but it is believed to have been brought to America by Hungarian immigrants in the 19th century. It gained popularity in the 1950s and 1960s, particularly in the Midwest and South. The name "monkey bread" is thought to come from the way the bread is eaten, by pulling it apart with the fingers, similar to the way a monkey would eat.

Preparation

Monkey bread is made by rolling pieces of dough into balls, coating them in butter, and then rolling them in a mixture of cinnamon and sugar. The balls are then stacked in a bundt pan and baked. Once the bread is baked, it is typically inverted onto a plate, so that the balls of dough form a mound.

Variations

There are many variations of monkey bread. Some recipes include raisins or nuts, while others use different types of dough, such as biscuit dough or cinnamon roll dough. There are also savory versions of monkey bread, which may include cheese, garlic, or herbs.

Cultural significance

Monkey bread is often associated with celebrations and gatherings, particularly in the United States. It is commonly served at breakfast or brunch, and is a popular dish during the holiday season.

See also

• List of breads
• List of pastries
• Hungarian cuisine
• American cuisine