June 16, 2016

Dukkah, Herb & Cheese Monkey Bread - #BundtBakers

As you all know you can always rely on #BundtBakers to have amazingly inventive recipes each month, but we really kicking it up a notch this month with savory bundts.  Yep, you heard right Savory Bundts! Bundts, they're not just for dessert :)

I thought I was really organized this month and picked out a recipe well in advance.  However, I had to change gears at the last moment and decided to make monkey bread.  My girls love the sweet version, so I was really excited to try a savory version and it did not disappoint.  This recipe is so versatile as you can roll the balls in a variety of herbs and spices, as well as cheese and nuts.  My choice of coatings was parsley, dukkah, za'atar, shredded cheese, and almonds.

Dukkah (which is pronounced doo-kah), is a spice blend of seeds and nuts that have been lightly toasted.  A few years ago it was all the rage in Australia where is is served along side of olive oil and crusty bread, and you dip a piece of bread in the oil and then the dukkah, and enjoy.  It is really addictive and there are a wide array of recipes.  I used a pre-packaged dukkah but you can find a basic recipe here.

Of course by the time I read right to the bottom of the recipe I missed a vital hint - you need to use some sort of cheese as this is what holds everything together.  Well, I did coat some in cheese but obviously not enough as I had a slight collapse on one side.  It was a little disappointing but in the end it had no affect whatsoever on the taste, which was delicious.  This savory monkey bread is great on its own but it would also be great as a side for chili or a stew.

If you would like to know more about #BundtBakers and see what the other bakers made for the Savory Bundts theme please scroll down below the recipe. Thank you to Padmajha  from  Seduce Your Tastebuds for hosting this month.

Dukkah, Herb & Cheese Monkey Bread

  • 2 x16 ounce cans of jumbo refrigerated buttermilk biscuits
  • ¼ cup (1/2 stick) butter, melted
  • ½ teaspoon garlic salt
  • 5 or more different coatings such as herbs and/or cheese (for example parsley, Italian dried herbs, chopped almonds or macadamias, shredded cheese, za'atar, dukkah)

  1. Preheat oven to 350°F. 
  2. Generously grease a 10-inch Bundt pan with butter, or spray with nonstick cooking spray.
  3. Stir garlic salt into melted butter. 
  4. Cut each biscuit in half and roll into a ball, dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.
  5. Bake for 25 to 35 minutes until biscuits are done and surface is golden.
  6. Cool in pan for 5 minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter so that the attractive side is on top.
Recipe inspired by FiveHeartHome


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.


  1. Oh my. I need to find some Dukkah and fast. Looks yummy.

  2. I absolutely love the idea of making a bunch of different flavors in one pan. Pure genius!

  3. This just looks like too much fun - LOVE it!! My kiddos would have so much fun eating this one up. :)

  4. This looks so delicious and I'm anxious to taste the dukkah with a good bread also. Really tasty looking treat

  5. I think I like a savory monkey bread better than it's sweet counterpart. Yum!

  6. The variety in this monkey bread is wonderful! Everyone can pick their favorite!

  7. Mmmm, yummy!!! What a fabolous combination of spicy flavours!!! I love it!! XO


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