Monkey Bread

I have had monkey bread many times before but I have never made it myself. The ones that I have had all were made using pre-made biscuit dough and while they were delicious, they don't hold a candle to the flavor and texture to this mixture. Five people at the entire pan in less than an hour and we wanted more. Thank goodness this recipe takes quite a long time to make or I might be tempted to make it much more often which would really hinder my goals or becoming more healthy. It is definitely worth the time and effort for a special treat or occasion.

Monkey Bread
From Brown Eyed Baker

Ingredients:
Dough
4 tbsp unsalted butter, divided, 2 tbsp softened and tbsp melted
1 cup milk, warm (about 110 degrees F)
1/3 cup water, warm (about 110 degrees F)
1/4 cup granulated sugar
1 package instant yeast
3 1/4 cups all purpose flour, plus extra for work surface
2 tsp salt

Brown Sugar Coating
1 cup light brown sugar
2 tsp ground cinnamon
8 tbsp unsalted butter (1 stick), melted

Glaze
1 cup confectioners' sugar
2 tbsp milk

Directions:
Butter Bundt pan with 2 tbsp 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 dough 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 cooking spray. Cover bowl with plastic wrap and place in a draft free area until dough doubled in size, 50 to 60 minutes.

For the sugar coating:  While the dough is rising, mix brown sugar and cinnamon together in a bowl. Place melted butter in a second bowl. Set aside.

To form the bread:  Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.

Roll each dough piece into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers.

Cover the Bundt pan tightly with plastic wrap and place in a draft free area until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Preheat oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around the edges, 30 to 35 minutes. Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool slightly, about 10 minutes.

For the glaze:  While the bread cools, whisk the confectioners' sugar and milk in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread. Serve warm.