Yield: 1 (12-inch/30.5 cm) Bundt pan
Ingredients:
Dough
- 2 ¼ teaspoons (11.25 ml) yeast
- ¼ cup (60 ml) warm water
- 2/3 cup (160 ml) butter, divided
- 1 cup (240 ml) milk
- 2 eggs
- 2/3 cup (160 ml) sugar, divided
- 4 cups (1 L) bread flour
- 1 cup (240 ml) brown sugar
- 2 ½ teaspoons (12.5 ml) cinnamon
Glaze
- 2 tablespoons (30 ml) melted butter
- 1 cup (240 ml) icing sugar
- 2 tablespoons (30 ml) milk
- ½ teaspoon (2.5 ml) vanilla
Method:
Let’s get baking!
To the bowl of a stand mixer, add yeast and warm water and agitate.
Let sit 10 minutes until mixture is bubbly.
In a saucepan, melt 1/3 cup (80 ml) butter with the milk.
Remove from heat and let cool.
Pour into bowl with yeast mixture and mix.
Add eggs and whisk in.
Add 1/3 cup (80 ml) sugar and mix in.
Slowly add flour with the dough hook running.
Stop adding flour when dough is tacky.
Cover and let rise 1 hour, or until doubled.
Melt the remaining butter in a saucepan.
In a small bowl, mix together remaining sugar, brown sugar, and cinnamon.
Pull off small pieces of dough and roll into a ball. Repeat until dough has been used up.
When all dough balls have been formed, dip each one in the melted butter, then in the sugar mixture, and place in a buttered Bundt pan.
Cover and let rise about 40 minutes.
Bake at 350 F (175 C) for 30 minutes.
Remove from oven.
Let cool until just warm.
Flip over onto a platter.
To make the glaze, mix together melted butter, icing sugar, milk, and vanilla.
Pour glaze over top of monkey bread. Let cool slightly.
Share.