Monkey Bread

For this Monkey Bread recipe you will need a 12 cup (or larger) bundt pan

INGREDIENTS 1x2x3x

For greasing the bundt pan

• 3 tablespoons butter - softened, but still stiff

Dough

• 1 cup warm milk (80°F)

• 1/3 cup warm water (80°F)

• 1/4 cup granulated sugar

• 2 tablespoons butter - melted

• 2 1/4 teaspoons instant yeast - or active yeast (proof 10 minutes instead of 5)

• 3 1/3 cups all purpose flour

• 1 1/2 teaspoons salt

Cinnamon Coating

• 1 1/2 cups brown sugar - light or dark brown sugar

• 3 teaspoons ground cinnamon

• 1/2 cup butter - melted

Glaze

• 2 cups powdered sugar

• 1/4 cup milk

• Dash of salt

• splash vanilla extract

Directions

Pan

Grease bundt pan liberally with butter...I mean really go to town on it. Use up that whole 3 tbspn if you can, set it aside, if you don't have much room you can wait to do this until later, but you'll want to have it ready to go once you make up the dough balls.

Dough

1. In stand mixer bowl, add warm milk, water, sugar, melted butter, and yeast. Mix them up a bit as well.

2. Let mixture stand covered for 5 minutes (10 minutes for Active yeast). You should see the mixture bubbling.

3. Attach dough hook to stand mixture, and put on low speed, and add flour. Continue mixing on low speed.

4. Once the dough starts pulling away from the side of the mixing bowl, add the salt.

5. Continue mixing for 6-8 more minutes. Dough should come away from the sides of the bowl, be tacky but not sticky, shiny and smooth.

6. Put dough ball into a lightly oiled bowl and cover with plastic wrap in a warm place (or put it in a proofer/proofer setting on your oven).

7. Let dough rise until roughly doubled in size (about 1 hour).

Coating

1. In a medium bowl combine brown sugar and cinnamon.

2. In a separate bowl, melt butter (do not combine it with sugar and cinnamon, you will be dipping dough in the butter first and then in the sugar mixture)

Putting it together

1. Preheat oven to 350°F (convect if available)

2. Form balls by; removing dough ball from bowl, pressing into an 8"x8" square. Cut into 8x8 grid (64 pieces). Roll each piece into a ball.

3. Roll each ball, one at a time in to the butter and then into the cinnamon sugar mixture.

4. Place the sugar coated balls into the bundt pan, layering, staggering, and filling in the gaps as you go.

5. Once all the dough balls have been placed into the pan, cover the pan like you did with the initial bowl and allow to rise for 45-60 minutes (should look poofy and about 1" from the top of the pan)

6. Once finished proofing, unwrap pan and bake for 30-35 minutes or until bread reaches an internal temp of 180°F.

7. Let cool for 5 minutes before turning out onto a platter/plate/dish/whatever.

8. Let cool for an additional 10 minutes before pouring optional glaze over bread.

Glaze

1. To make glaze add powdered sugar, to a medium sized bowl, add a splash of vanilla, and a pinch of salt.

2. Slowly add milk to sugar. Do NOT add all the milk and keep mixing until you reach a syrupy consistency. You do not want this too thick or it will just drip right off and not stick.