Some flavour combinations just work together. Chocolate and Orange. Chocolate and Raspberries. Well, anything with chocolate really. Including sandwiching it between two wheaty, oaty biscuits with a charred marshmallow, straight from a campfire. For someone, who hasn’t grown up with the nostalgia of having S’mores as summer camp, I have a fondness for the combination. Over the next couple of posts, I will share with you a range of recipes that will showcase the use of the three key ingredients in different ways.
Today, an S’mores Monkey Bread recipe. Sweet enriched bread dough, stuffed with marshmallows and dark chocolate. Dipped in butter and digestive biscuit crumb, baked to a golden crown, that pulls into individual pieces.
S'mores Monkey Bread
- 275 ml Semi-skimmed Milk
- 1 tbsp Vanilla Extract
- 50 g Unsalted Butter melted
- 700 g Strong White Bread Flour
- 14 g Dried Active Yeast
- 1 tsp Salt
- 50 g Caster Sugar
- 2 Large Free Range Eggs
- 125 g Unsalted Butter melted
- 100 g Digestive Biscuits finely ground and mixed with 200g Caster Sugar
- 150 g Dark Chocolate Chips
- 100 g Mini Marshmallows
- Warm the milk, vanilla and butter in a small pan until the butter is melted and warm to touch. In a stand mixer bowl, add the bread flour, salt, sugar and yeast. Then add to the dry ingredients the eggs and warm milk mixture.
- Mix the dough on low in the mixer with a dough hook attachment, until all the ingredient come together. Then increase the speed and knead the dough for 10 minutes until it becomes smooth and elastic. Cover the bowl and leave until doubled in size, I like to use a clean shower cap.
- In separate bowls, lay out the marshmallows and chocolate chips. Another bowl of the digestive biscuit and sugar mixture and another for the melted butter. With some of the melted butter, brush a 2-litre bunt tin.
- Pinch the dough into small balls, flatten each piece of dough and place a couple of marshmallows and chocolate chips in the centre and gather the edges together to make an enclosed ball.
- Dip the stuffed dough ball in the melted butter and roll the coated ball into the digestive biscuit crumbs and sugar mixture. Place into the ball into the buttered tin.
- Continue with the dough, marshmallows, chocolate and biscuit crumb until the tin is full. Leave at room temperature for 45 mins.
- Preheat the oven to 180C, bake for 35 minutes until golden brown. Leave in the tin for ten 10 minutes to cool slightly. Turn it onto a serving plate and give the tin a sharp tap to release the bread. Leave the tin on the bread until cooled so it keeps its shape.
Get ready to tuck in!
Gooey and sticky treat, all you need now is the campfire!
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