Ingredients:

  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (60ml) lukewarm water
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (5g) salt
  • ½ cup (120ml) milk, warmed slightly
  • 2 large eggs
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 6 tablespoons (85g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 tablespoons (12g) ground cinnamon
  • ¾ cup (170g) unsalted butter, melted

Instructions:

  1. Activate the Yeast: Dissolve yeast in lukewarm water with a pinch of sugar. Let stand until foamy (about 5-10 minutes).
  2. Make the Dough: In a large bowl or stand mixer, combine remaining sugar, salt, warmed milk, and eggs. Add the proofed yeast mixture. Gradually add flour, mixing until a shaggy dough forms. Add softened butter and knead until smooth and elastic (about 5-7 minutes in a mixer, 8-10 minutes by hand).
  3. First Proof: Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1 hour).
  4. Prepare the Coating: In a small bowl, combine sugar and cinnamon. In another bowl, melt the butter.
  5. Assemble the Monkey Bread: Punch down the dough. Pinch off small pieces (about 1-inch) of dough. Roll each piece into a ball. Dip each ball in melted butter, then coat thoroughly in the cinnamon-sugar mixture.
  6. Arrange in Pan: Arrange the coated dough balls in the Bundt pan, layering them evenly.
  7. Second Proof: Cover the pan and let rise for another 30 minutes.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  9. Invert and Serve: Let cool in the pan for 5-10 minutes before inverting onto a serving plate. Serve warm.