Monkey Bread

Directions

• Preparing the Dough:
• In the mixing bowl, combine the warm milk, melted unsalted butter, and sugar.
• Sprinkle the yeast over the milk-butter mixture and let it sit for about 5 minutes until it becomes foamy.
• Gradually add the flour and salt to the yeast mixture, kneading until a dough forms about 5-7 minutes until it becomes smooth and elastic.
• Place the splash ring and lid on and let it rise in a warm place for about 1 hour or until it doubles in size.
• Making the Coating:
• Melt 1 cup of butter in a bowl.
• In a separate bowl combine the light brown sugar, granulated sugar, and cinnamon.
• Assembling and Baking:
• Grease a Bundt pan or a similar baking dish.
• Pinch off small pieces of dough and roll them into balls, about 1 to 1.5 inches in size.
• Dip each dough ball into the melted butter, ensuring it’s evenly coated, and then roll into the sugar mix. Place them in the greased Bundt pan.
• Continue this process until all the dough balls are coated and arranged in the pan.
• Put the excess butter to the side (this will be used after the 2nd rise of dough).
• Cover and rise for 1 hour.
• Once the dough has doubled in size pour the excess butter over top.
• Place the Bundt pan in the preheated oven 350º and bake for approximately 30-35 minutes, or until the monkey bread is golden brown and cooked through. The internal temperature should be around 190°F (88°C).
• Once baked, remove the monkey bread from the oven and let it cool in the pan for about 10 minutes.
• Carefully invert the monkey bread onto a serving plate while it’s still warm. The gooey coating will create a delicious caramelized top.
• Serve the monkey bread while it’s still warm. Pull apart the individual pieces to enjoy the delicious, gooey goodness.