Grilled Apple and Toffee Monkey Bread
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 303, total fat 11 G., saturated fats 6 G., proteins 6 G., carbohydrates 45 G., fiber 2 G., cholesterol 24 mg, sodium 374 mg, sugar 15 G.
Calories 303, total fat 11 G., saturated fats 6 G., proteins 6 G., carbohydrates 45 G., fiber 2 G., cholesterol 24 mg, sodium 374 mg, sugar 15 G.
If you have store-bought dough on hand, making sweet monkey bread is a breeze. This recipe is perfect for those heading to a picnic and wanting to surprise friends with a dessert perfect for the occasion. The monkey bread is baked in a metal muffin pan right on the grill while everyone is eating the meat. The recipe only requires five ingredients, but the key is the combination of apples and soft, creamy caramel. It's irresistible!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tablespoons melted unsalted butter
- 1/4 cup sugar + extra for dusting the pan
- 1 tube (450 g) chilled dough for biscuits
- 1 small Granny Smith apple, peeled and diced
- 8 soft caramel toffee candies, without packaging
We recommend
Recipes with similar ingredients: apples, iris, puff pastry
Cooking the dish according to the recipe:
- Preheat grill to medium-high heat, preparing indirect heat.
- Grease the 8 cups of a 12-cup muffin tin with 2 tablespoons of butter and sprinkle each with a little sugar to lightly coat. Divide the dough into individual muffins, cut each into quarters, and transfer to a large bowl.
- Add the apple to the bowl and toss with the remaining 4 tablespoons butter and 1/4 cup sugar. Divide the apple and batter mixture evenly among the prepared muffin cups (about 4 pieces of batter per cup) and drizzle with the remaining butter and sugar mixture. Press a caramel candy into the center of each cup, then press firmly into the bottom of the cup.
- Cover the muffin pan with foil and place it over indirect heat. Cover and cook for 15 minutes, rotating halfway through. Uncover the pan and continue cooking until the bread is golden brown and cooked through, about 20 more minutes.
- Let cool in the pan for 5 minutes. Carefully, to prevent the hot caramel from spreading, spoon each mini loaf onto a serving platter. If the caramel has cooled and the loaf is sticking to the pan, return it to the wire rack for 1–2 minutes.
- Note
To transport to your picnic area, fill the molds as directed in the recipe, cover, and place in a portable refrigerator for up to 6 hours..
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