|Monkey Puzzle bread, Sticky bread, African coffee cake, golden crown, pinch-me cake, bubbleloaf, monkey brains|
Place of origin
|Cookbook:Monkey bread Monkey bread|
Monkey bread, also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, pluck-it cake, bubbleloaf and monkey brains is a sweet, sticky, gooey pastry served in the United States for breakfast. It consists of pieces of soft bread with cinnamon sprinkled on it. It is served at fairs and other parks as a treat.
Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, and the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen) which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
There is also a reference to monkey bread (pain de singe in French) in De Wildeman 1903. This is the fruit pulp obtained from the Baobab tree (Adansonia digitata).
- De Wildeman, E. (1903). Notices sur des plantes utiles ou intéressantes de la flore du Congo. Volume 1. Bruxelles.