1 package mini-mozzarella (about 4.4 oz. net weight)
For the topping:
2 tsp. white sesame
2 tsp. black sesame
1/4 tsp. granulated garlic
1/4 tsp. granulated onions
some salt & pepper
1 egg for brushing
1. Add the flour, dry yeast, salt, and sugar to a large bowl and mix. Add the olive oil and lukewarm water and knead about 5 minutes until you get a nice and smooth dough. Knead shortly with your hands and then place in the bowl again, cover and let rise for about 45-60 minutes in a warm place until doubled in size.
2. While the dough is rising, peel the garlic and press through a garlic press, chop the herbs and mix everything with the soft butter. Season with salt, pepper, and cayenne pepper (optional) – place herb butter in the fridge until needed. Grease a baking tin or casserole or line with baking parchment. Place a smaller heat-resistant bowl in the center and set aside.
3. As soon as the dough has risen enough place on a floured surface and knock out the air. Divide into about 30 equal pieces. Shape the dough pieces into flat discs and place some of the herb butter or a mini-mozzarella in the center, pull the sides over the filling and seal it in by pinching the edges together. Shape balls ad place in the baking tin/casserole around the bowl in the center. Cover and let rise another 30 minutes.
4. Preheat the oven to 350°F (180°C). For the topping mix the sesame seeds with granulated garlic, onions, salt, and pepper. Brush the dough balls with some whisked egg and sprinkle with the topping mixture. Bake for 28-30 minutes until the monkey bread has a nice golden brown color. Take out of the oven and let cool down a bit. Fill a dip (e.g. marinara sauce, cheese sauce or Tsatsiki) into the bowl in the center and serve.
Keywords: pull-apart, bread, monkey, herb butter, mozzarella, party