Mini chef
Utensils
Apron
Bowl
Brush
Garlic press
Measuring cup
Oven mitts
Pan
Paring knife
Ring-shaped cake mould
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
deep plate
Kitchen scales
Dough scraper
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour and salt in a bowl. Crumble in the yeast, pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
Preparation
Grease a ring-shaped cake mould (approx. 2 l), dust with flour, tap off the excess flour.
To shape
Melt the butter, allow to cool slightly, place in a deep dish. Peel and mince in the garlic. Divide the dough into 30 portions, shape into balls.
To season
Finely chop the herbs. Place the herbs, sesame seeds, curry powder and paprika in separate bowls, mix ¼ of the cheese into each. Dip the balls in the butter and then toss each in one of the bowls.
Place the dough balls in the prepared tin, cover and leave to rise again for approx. 45 mins.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove the monkey bread, allow to cool slightly, tip out onto a cooling rack, serve lukewarm or cold.
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