Chorizo & Chimichurri Monkey Bread

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Chorizo & Chimichurri Monkey Bread
  • Cook Time
  • Prep Time
  • 8Servings


Basic Monkey Bread

  • 1 envelope (1/4 oz.) active dry yeast
  • 4 cups flour, plus more for kneading
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1 stick butter, cut into 4 pieces, at room temperature, plus more for greasing pan

Chorizo & Chimichurri

  • 1 1/2 cups EVOO
  • 1 cup (packed) fresh cilantro leaves
  • 1 cup (packed) fresh flat-leaf parsley leaves
  • 1/3 cup red wine vinegar
  • 1 coarsely chopped large shallot
  • 4 coarsely chopped garlic cloves
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon salt
  • 1 teaspoon crushed red pepper
  • 1 cup finely chopped cured chorizo


Basic Monkey Bread

In a small bowl, mix 2/3 cup warm water (110 degrees to 115 degrees ) and the yeast; let stand until dissolved, about 10 minutes.

Using a stand mixer with a dough hook, mix 4 cups flour, the sugar and salt at medium speed. Mix in the yeast mixture, eggs and butter pieces. Mix until smooth, adding more flour by the tablespoon if dough sticks to the sides of the bowl, 3 to 4 minutes. (If working by hand, mix the ingredients in a large bowl, then knead until soft, about 10 minutes.)

Transfer the dough to a buttered bowl; turn to coat. Cover; let rise in a warm, draft-free area until doubled in size, about 1 1/2 hours.

Preheat the oven to 350 degrees . Press down the dough. Pull off small pieces and roll into about 40 one-inch balls. Generously butter a large Bundt pan.

Chorizo & Chimichurri

In a blender, coarsely puree EVOO, cilantro, parsley, vinegar, shallot, garlic, oregano, salt and red pepper to make the chimichurri; reserve 3/4 cup.

Pour the remaining chimichurri into a large bowl; stir in chorizo. Add the dough balls; toss to coat. Pile into the buttered Bundt pan.

Bake until the bread is golden and cooked through (lift one of the balls to check), 35 to 40 minutes. Let cool 5 minutes. Invert onto a large plate. Let cool 30 minutes.

Serve the warm bread with the reserved chimichurri for dipping.