Blimey, what a month. As I mentioned, briefly, in passing (ALL THE TIME) I turned 40 in November and as that’s apparently quite the milestone, I decided to drag out the celebrations for the better part of the month.
The actual day, my wino and I went to breakfast at the Delaunay (amazing), saw Ai Weiwei at the Royal Academy which moved me to tears in parts, utterly emotional and beautiful and then had a mildly crappy afternoon tea because we’re old and needed a sugar hit. And then dinner with my family that evening which was also simply super (although mediocre food, didn’t expect much more from the local curry house).
My birthday gift from the husband was a trip to Berlin so we went the following weekend and stuffed our faces with German cakes and weinerschnitzel and saurkraut and stuff. Had the best time at the Photography Museum at the Frank Horvat exhib, love his stuff and went to a few other galleries and mostly just pootled around the city really. Don’t go to the zoo, it’s absolutely horrible and I totally cried at the sad lions and camels. Tinged a little bit with sadness – an old friend moved there a few years ago and I was hoping to catch up with him and his partner but wasn’t to be the case as his partner sadly lost his battle with cancer the week before we arrived. Nic’s been bravely and beautifully blogging at his struggles with dealing with his loss here – please go read it, it’s an honest, heart wrenching and sad read (love you Nic).
Then back to London town, to start a new job (which is awesome and huge and I think may keep me away from blogging for a bit just whilst I get my head into it) and to celebrate with a bunch of my very best family and friends.
We’d booked out lunch at one of our favourite restaurants in Queen’s Park – the lovely Caldo. It’s a tapas place and wine bar (and my husband does some of the list so he knows them well). Sorted out a set menu and awaited the hoards to arrive – and boy did they. There were friends from all aspects of my life – school, university, work, drinking in bars, family friends, family members, all told I haven’t felt so loved since probably my wedding day. I always think it’s amazing that some of those people have been in my life for the whole of it, the experiences we’ve shared together could fill books. It was a lovely day, there were shots done, a cake by a baker (Fondant Fox) whose creations I’d been drooling over on Instagram for a while and whilst her cakes clearly look amazing, they also TASTE amazing, which is possibly the most important thing. And then there was the afterparty. And from that I don’t remember much, but I do know that my fridge was stuffed full of fizz, a tequila station was set up in the kitchen and I had enough Doritos to feed 500 peple before we went to lunch but the next morning the fridge was empty and there were Doritos all over the floor. Lord knows what happened to the tequila. Never saw the bottle again, think it ran away. Took me the better part of a week to recover – won’t be doing that again for a while… Although I tried, the following weekend when my GBFF treated me to an amazing Twin Peaks themed dinner/immersive theatre thing (which I’ll blog separately), I had to follow a bus and a Spice Girl around in a pee yellow car for a day and I have been hanging out with X Factor stars. All told, November has been quite spectacularly full on and, frankly, awesome.
Last weekend was the first weekend we’d had at home since October and the last till Christmas so I decided to get baking – and I’ve been wanting to make Monkeybread for quite some time. For those of you who don’t know, Monkeybread is (probably) an American thing, it’s effectively enriched, sweet dough balls, rolled in cinnamon, sugar and butter and baked. What on earth about that is not to like? I’ve been avoiding my bundt tin since last Christmas when I didn’t grease it enough and an impressive cake I should have made (spiced cranberry) got stuck in it so I had to slice it to take to a party. Not ideal. So I decided to bundt the shit out of my monkeybread to break the fear. And I’m glad I did. It looked GREAT and tasted even better.
Couple of changes I made to the recipe. I have a sweet tooth but I don’t think it compares to most American recipes I’ve seen – sometimes even I get unnerved by the levels of sweetness in a recipe. So I decided to use a traditional white bread dough to make the monkeybread and hope that the sweetness of the cinnamon, sugar, butter would be enough – and it most definitely was. If you do want to go all out, a brioche style bread would probably work quite well – I had no milk in the house so couldn’t do that. Next time, I’m going to experiment with savoury flavours -I think herbed bread and cheese would be amazing. But here’s my recipe, enjoy!
For the dough:
- 400g strong white bread flour (plus more for dusting)
- 1 tsp fast acting yeast
- 1 tsp fine salt
- 300ml warm water
- Oil for kneading
For the cinnamon sugar
- 100g butter melted and slightly cooled
- 200g light muscovado sugar
- 2 tsp ground cinnamon
- 1 tsp ginger
- 1 tsp mixed spice
- Pinch of salt
Put the flour into a bowl and add the salt and yeast, making sure these two ingredients don’t touch. Add the warm water and bring the dough together to a sticky shaggy mess. Scrape any dough from your fingers and then cover the bowl and leave in a warm place for 30 mins. After that time, turn the dough onto a lightly oiled and dusted board, and knead. Use whatever method you’re most comfortable with – I use Dan Lepard’s, it’s easy to follow and usually comes out with a great bread. Knead for about 5 mins, return to the bowl, leave covered for 15 mins, then repeat this process twice more.
After the last knead, put the oven on a low-medium heat (around gas mark 4 or 170C) to preheat and make your cinnamon sugar – simply mix the sugar and spices and salt together in a bowl. Grease a 25cm bundt tin.
Turn the dough out onto a board and start rolling small dough balls – you want to get at least 30 small balls (golf ball sized). Dip and roll each ball into the melted butter and then dust them in the bowl of spiced sugar and then placed them into the bundt tin. 30 balls comes up about half way up the tin – don’t worry about this, once all the sugar coated balls are in you need to leave it for its final prove so it’ll fill up.
The final prove takes around 30-45 mins (the doughballs should spring back when you poke them!), then put the tin into the oven to bake for one hour.
Let the monkeybread cool in the tin for 15 mins, then turn it onto a serving platter and give the base of the tin a good whack, it’ll release and leave it ready for serving. It’s a lovely indulgent breakfast cake but equally good when still warm with ice cream. Enjoy!