Monkey bread only in butter. "Monkey bread" soon became the more common name for this Hungarian Jewish dessert. Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
Matzo matzo made from flour and water. The flour may be whole grain or refined grain, but must be either wheat, spelt, barley, rye, or oat. Some Sephardic communities allow matzos containing eggs and fruit juice to be used throughout the holiday. Passover and non-Passover matzo may be soft or crisp, but only the crisp "cracker" type is available commercially in most locations. Soft matzo, if it were commercially available, would essentially be a kosher flour tortilla. Non-Passover matzo may be made with onion, garlic, poppy seed, etc. It can even be made from rice, maize, buckwheat and other non-traditional flours