Monkey Bread

Dough

• 3/4 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/4 cup Granulated sugar
• 1 Egg
• 1/4 cup Butter, melted
• 3/4 tsp Salt
• 3 cups All-purpose flour

Coating

• 1/2 cup Granulated sugar
• 1 1/2 tbsp Ground cinnamon
• 1/3 cup Butter, melted

Sauce

• 1/2 cup Butter
• 3/4 cup Brown sugar, packed

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. Whisk in the egg and melted butter, then stir in salt and flour to form a soft dough. Knead 8 minutes until smooth.

Rise

1. Cover and let rise until doubled.
2. Cover and let rise until puffy.

Shape

1. Punch down and pinch off pieces about the size of a walnut. Roll each into a ball.

Coat

1. Stir the coating cinnamon and sugar together. Dip each ball in melted butter, then roll in the cinnamon sugar, and layer them loosely in a greased bundt pan.

Sauce

1. Melt the sauce butter and brown sugar together, stirring, until smooth, and pour evenly over the risen dough balls.

Bake

1. Bake at 175°C (350°F) until deeply golden and the centre is cooked through.

Flip

1. Let stand exactly 5 minutes, then invert a plate over the pan and flip in one motion while everything is still hot and fluid. (Tip: As with sticky buns, wait too long and the sauce sets into the pan grooves and won't release cleanly.)