As I was reading Oryx and Crake this month I noticed there were a lot of themes of food insecurity. Genetically modified foods like Pigoons and ChickieNobs and the invention of the Happicuppa coffee bush which was designed so that all its beans can ripen simultaneously, meaning coffee could be grown in plantations and harvested by machines.

The Happicuppa bush is where I got my inspiration for this month’s recipe: Monkey Bread. Originally from Hungary, Monkey Bread got its name from the way it was eaten - people picking at the bread sections like monkeys. It has a very similar flavour profile to cinnamon rolls and it’s just as delicious.

Happicuppa Monkey Bread Recipe

Ingredients:

Dough

• 1 cup of milk

• 1 tbsp coffee grounds

• 1/4 cup butter

• 8 g yeast

• 4 cups flour

• 1/4 tsp salt

• 2 eggs

Sugar mixture

• 1 tbsp cinnamon

• 1/2 cup sugar

• 1/3 cup brown sugar

Butter sauce

• 3/4 cup butter

• 1 tbsp vanilla extract

• 1 tbsp coffee grounds

Glaze

• 1 cup icing sugar

• 2 tbsp milk

• 10 Hazelnuts for garnish

Method:

1. Dough: Place milk, 1 tbs coffee, and butter in a saucepan over low heat and cook, stirring occasionally, until the butter has just melted. Transfer to a heatproof jug and stand for 5 minutes to cool slightly. Add yeast and 1 tbs sugar. Cover and stand for 10 minutes or until frothy.

2. Combine flour and 1 tsp salt in a large bowl. Make a well in the centre. Add egg and yeast mixture. Using a fork, stir until a smooth, sticky dough.

3. Turn out dough onto a lightly floured surface and knead for 5-8 minutes or until smooth and elastic. (It should be a sticky, soft consistency, so resist adding more flour). Transfer to a large oiled bowl, cover with a clean tea towel, and set aside in a warm place for 90 minutes or until doubled in size.

4. When the dough has risen, turn out onto a lightly floured surface and knead for 1-2 minutes or until smooth, then divide into 4 equal pieces. Roll each portion into a sausage shape, then cut it in half. Cut each half into 8 equal pieces and roll each into a ball. Repeat with remaining portions of dough. Combine brown sugar, cinnamon, and sugar in a bowl. Add dough balls and use your hands to toss until coated.

5. Melt the remaining butter in a saucepan over low heat. Stir through vanilla and remaining 1 tbs coffee.

6. Grease a 25cm bundt tin with the melted butter. Pour a few spoonfuls of butter mixture into the prepared tin (just enough to cover the base). Add dough balls and remaining cinnamon sugar, so the dough balls are stacked on each other. Pour over half the butter mixture; loosely cover with a clean tea towel and set aside in a warm place for 1 hour or until risen slightly.

7. Meanwhile, preheat the oven to 360 F

8. Bake for 40 minutes or until golden. Remove from oven and stand for 10 minutes to cool slightly, then turn out onto a serving platter (if you leave it for longer, the bread will set in the tin). Reheat the remaining butter mixture and drizzle over warm bread.

9. To make the milk glaze, sift the icing sugar into a bowl, then whisk in extra milk.

10. Drizzle glaze over the almost-cool bread, then scatter with hazelnuts. Cut into pieces and serve.