Prep time: appox 2.5 hours
Cook time: 35-40 mins
Serves: 6-8
INGREDIENTS:
Dough:
2 tbsp unsalted butter softened, plus 2 tbsp melted
1 cup warm milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
1/4 cup sugar
1 package rapid-rise or instant yeast
3 1/2 cups all-purpose flour, plus extra for work surface
2 tsp salt
Nonstick cooking spray
Brown sugar coating:
1 cup packed light brown sugar
2 tsp ground cinnamon
8 tbsp (1 stick) unsalted butter, melted
Glaze:
1 cup confectioners' sugar
2 tbsp millk
DIRECTIONS:
For the dough: Adjust oven rack to low position and heave oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn down onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with more cooking spray. Cover bowl with plastic wrap and place in warm oven until doubled in size, 50-60 minutes.
For the coating: While dough is rising, mix sugar and cinnamon together in a small bowl, set aside. Gently remove dough from bowl (do not flour counter top) and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces. Roll each dough piece into a ball. Working one at a time, dip dough balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer dough balls in Bundt pan, staggering seams where dough balls meet as you build layers.
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| Prior to baking |
Cover Bundt pan tightly with plastic wrap and place in still turned-off oven until dough balls are puffy and have risen to 2 inches from top of pan, 50 to 70 minutes. Remove pan from oven and heat oven to 350 degrees. Unwrap pan, place in oven, and bake until top is deep brown and crusty and caramel begins to bubble around edges, 30-35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
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| Fresh out of the oven |
For the glaze: While bread is cooling, whisk confectioners' sugar and milk in small bowl until all lumps are gone. Using whisk, drizzle glaze over warm monkey bread, allowing glaze to run over top and sides of bread. Serve warm.
