|Alternative names||Monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, rip-a-chunk, bubbleloaf, Legal Brioche, monkey brains|
|Type||Bread or pastry|
|Place of origin||United States|
|Cookbook: Monkey bread Media: Monkey bread|
Monkey bread, also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, and pluck-it cake is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft baked dough sprinkled with cinnamon. It is often served at fairs and festivals.
The origin of the term "monkey bread" comes from the pastry being a finger food, the consumer would pick apart the bread as a monkey would.
The name aranygaluska (monkey bread) literally means "golden dumpling" and by the 1880s, this dessert was being referred to in Hungarian literature. Hungarian immigrants subsequently brought this dish with them when they immigrated to America and began introducing it into the country's food landscape when Hungarian and Hungarian Jewish bakeries began selling it in the mid-twentieth century. In 1972, a cookbook published by Betty Crocker included a recipe for aranygaluska, which they referred to as "Hungarian Coffee Cake". As it became more popular in America, aranygaluska came to be confused with monkey bread in which the balls of dough are not dipped in cinnamon and sugar but only in butter. Monkey bread soon became the more common name for this Hungarian Jewish dessert and therefore what most people know as monkey bread today is actually aranygaluska. Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, but 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.
- "House of the Rising Bun". Good Eats. Season 10. Episode EA1003. 2006-04-07. Food Network.
- "The Food Timeline: history notes". Retrieved 2008-10-04.
- Brown, Alton (2006). "Overnight Monkey Bread". "Good Eats" Recipes. Food Network. Retrieved 2007-09-10.
- Boodro, Michael (2003). "Just Say Dough". "FOOD" Magazine. The New York Times Company. Retrieved 2016-09-11.