Monkey bread: this monkey bread recipe offers a savoury take on a sweet treat

Give this monkey bread a go if you're looking for fresh lunch inspiration – it's delicious and fun to make

monkey bread
(Image credit: Aldi)

Monkey bread is not too different to tear and share bread, in that it's prepared as one loaf that can be torn apart easily with the intention of being enjoyed by many. That said, traditionally monkey bread is served sweet, as opposed to this tasty, savoury recipe we're sharing with you today, courtesy of Aldi.

A great option if you're looking for easy lunch ideas that can be enjoyed by all the family, this monkey bread offers four different flavours in one. So, whether you opt for one flavour across the entire monkey bread, or a combination of all four, there's sure to be something that everyone will enjoy.

Check out the full recipe below, or find inspiration with more of our bread recipes. Then, head over to our food hub for more recipe ideas and inspiration.

  • Special thanks to Aldi for sharing this recipe with us

Monkey bread recipe

Ingredients:

  • Strong Flour, 600 grams
  • Baking powder, four teaspoons
  • Plain yoghurt, 400 grams
  • Olive oil, 200 millilitres
  • Salt, two teaspoons
  • Caster sugar, one teaspoons
  • Green pesto, 20 grams
  • Rapeseed oil, 30 millilitres
  • Pine nuts, 20 grams
  • Two cloves of garlic
  • Butter, 60 grams
  • Fresh parsley
  • Two spring onions, finely chopped
  • Cheddar cheese, 15 grams finely grated
  • Tomato puree, 20 grams
  • Chilli flakes, a sprinkle 

Method:

1. Make up the flavours and put into small bowls:

  • Mix the pesto with the rapeseed oil
  • Mix the garlic and melted butter
  • Mix spring onion with the melted butter
  • Mix the tomato purée with the olive oil.

2. Pre-heat the oven to 180°C/Gas Mark 4.

3. In a large mixing bowl, mix together the yogurt, baking powder, olive oil, salt and sugar.

4. Add the flour and mix into a dough.

5. Turn out dough onto a floured board and knead for 10 minutes until the dough is smooth and elastic.

6. Divide the dough into quarters, then cut each quarter into 12 and roll into small balls.

7. Brush 12 of the dough balls with the pesto mix and sprinkle with the pine nuts.

8. Brush 12 balls with the garlic butter and sprinkle with the parsley.

9. Brush 12 dough balls with the melted butter and spring onion then sprinkle over the cheddar.

10. Brush 12 dough balls with the tomato mix and sprinkle with the chilli flakes.

11. Put the balls into the prepared tin, alternating the flavours.

12. Bake in the oven for 30–40 minutes until risen and golden.

13. Leave in the pan for 10 minutes, then remove and serve warm.

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