Miso monkey bread

Miso monkey bread

Salted Caramel Dreams
1 large loaf
River Thompson

Fresh from the oven, this naughty bread is hard to resist, but resist you must. Wait and you will be rewarded with warm balls of sticky dough, salty with miso and crunchy with sesame seeds and walnuts.


Quantity Ingredient
85g salted butter
200ml full-fat milk
550g strong white bread flour, plus extra for dusting
2 1/2 teaspoons fast-action dried yeast
50g caster sugar
2 large free-range eggs

Miso butter

Quantity Ingredient
125g unsalted butter, plus 2 tbsp for greasing
50g sweet white miso paste
225g soft light brown sugar
2 tablespoons black sesame seeds
50g walnuts


  1. Start by making the dough. In a medium saucepan, melt the salted butter with the milk, then bring to a brief simmer. Set aside to cool slightly.
  2. Meanwhile, in a bowl, whisk together the flour, yeast and sugar.
  3. Whisk the eggs into the warm milk and butter, then add to the dry ingredients and pull together to form a dough. Leave to rest for 5 minutes.
  4. Knead the mixture until a smooth and springy dough is formed. This will take about 5 minutes on a medium speed in a stand mixer fitted with a dough cook or 5–10 minutes by hand.
  5. For the miso butter, melt the 2 tablespoons of unsalted butter in a small saucepan and thoroughly butter the inside of a large bowl and a 25 cm/2.8 litre bundt tin using a pastry brush.
  6. Place the dough in the buttered bowl, cover loosely with cling film and leave to rise in a warm place for 1 hour or until doubled in size.
  7. Towards the end of the proving time, melt the remaining unsalted butter with the miso paste in a small pan. In a medium bowl, whisk together the brown sugar and sesame seeds.
  8. In the bottom of your prepared bundt tin, pour in 2 tablespoons of the melted miso butter and sprinkle over 3 tablespoons of the sesame sugar. Top with the walnuts, spacing them out evenly.
  9. Dip walnut-sized pieces of dough in the miso butter, then roll them in the sesame sugar. Place each into the tin, gently pressing into the dents of the bundt pan. Continue until the pan is evenly filled. If any sugar or butter remains, pour it over the top.
  10. Cover the pan loosely with cling film and leave to rise again for 1 hour or until well risen.
  11. Towards the end of the proving time, preheat the oven to 180°C and line the middle shelf of the oven with foil to catch any drips. Bake for 30–35 minutes, or until well risen, golden and bubbling.
  12. Allow to cool in the pan for 10 minutes before turning out onto a serving plate. Eat warm, tearing off ball by ball.
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