Savoury Monkey Bread with Leek Cheese and Herb (vegan)
Leek and cheese filled monkey bread. Savoury option to the usually sweet American Monkey Bread. Pull apart tear and share style with hidden leek and cheese filling. There’s four Different flavour seasonings to top the dough balls so you can enjoy with a bonus leek dip recipe.
Made in partnership with the British Leek Growers’ Association
What’s in the recipe?
Leek & Cheese- I’ve used a vegan mozzarella style cheese however you can use whatever you have at hand. I’ve diced the leeks into really small pieces so that they cook within the dough.
Dough- For this recipe I’ve used a really simple bread dough recipe that takes minutes to bring together and an hour to rise.
Toppings:
Smoked paprika and cheese
‘Everything bagel’ style seasoning
Leek & Vegan Cheese
Garlic and Herb
Cooking tips:
Butter is your friend- For this recipe I’ve used Flora’s vegan butter to brush over the dough balls. I mixed the topping ingredients together (in separate bowls) then poured in some of the melted butter, whisked together then topped the dough balls. I repeated this process once it had just come out of the oven to give it that beautiful glazed look.
Leave the dough to rise- It will need a warm environment to prove, you want it to double in size. I pop the bowl in the oven with the light on which seems to do the trick!
Monkey Bread with Leek, Cheese and Herb
Ingredients
For the dough:
- 450 g plain flour
- 1 sachet dried yeast 7g
- 1 tsp sugar
- 2 tsp salt
- 1 tsp dried sage
- 1 tsp dried parsley
- 370 ml warm water
Toppings:
- 1 tbsp dried oregano and thyme with 2 tbsp melted plant based butter
- 1 tsp smoked paprika 50g grated vegan cheese
- 2 tbsp everything bagel seasoning 2 tbsp melted plant based butter
- 1 finely chopped small leek & 50g grated vegan cheese
- Handful fresh parsley to garnish at the end
Instructions
- To make the dough simple mix the dry ingredients together in a bowl, make sure the water is warm (to activate the yeast) around 60ºC and pour into the bowl
- Bring the dough together and knead on a floured surface for around 5 minutes until a springy dough forms, drizzle olive oil in a clean bowl, pop the dough inside, cover with a tea towel and leave to prove in a warm spot for around 1-2 hours or until doubled in size
- Prepare the filling by getting the ingredients in 4 small bowls
- When the dough has doubled, quarter it, then quarter again so you have around 16 equal pieces (four dough balls per topping)
- For the leek and cheese filling, I popped a handful of the mix into the centre of a ball then formed a dough ball so it encases the filling (perfect for melting and cooking the leeks)
- I did the same technique for the paprika and cheese filling
- For the butter and herb toppings simply melt the butter down, mix with the seasoning then brush over the dough balls
- Place them inside a bundt tin to create the wreath, brush any dry looking dough balls with the remaining melted butter, cover in a tea towel and leave to prove for a further 30 minutes
- Preheat the oven to 200ºC, then once risen, add the bundt tin to the middle of the oven, bake for around 30 minutes before placing tin foil loosely over the top and popping back in the oven for a further 15 minutes to make sure the bottom will be cooked
- Remove from the oven and leave to cool for around 5 minutes before tipping out onto a plate, then flip once more onto a cooling tray
- Brush once more with vegan butter if it’s looking a little dry and garnish with fresh herbs (I used parsley) and enjoy!
Notes
If you still have 1/2 leek left, this dip will be great!
Roughly dice the leek and fry off with a drizzle of olive oil, a pinch of salt and pepper
Add to a food processor with 1/2 tsp garlic powder, 70ml plant based cream and 3 tbsp olive oil, 15g fresh parsley and blitz together
Season with salt and pepper and serve as a dip
Want more Leek Recipes?
Why not try my curried lentil and leek soup?
