Sweet monkey bread

Ingredients for 1 servings:

• 250 ml milk
• 50 g granulated sugar, fine
• 21 g fresh yeast
• 50 g butter
• 1 egg(s), size M
• 500 g flour, smooth
• some fat for the mold
• 100 g cane sugar
• 2 tsp cinnamon powder
• 50 g butter

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 35 minutes

Heat the milk in a saucepan until lukewarm. Stir in the sugar and yeast until dissolved, and let the mixture stand for 10 minutes. Meanwhile, melt the butter in a small saucepan. Using the dough hook of a hand mixer, knead the milk-yeast mixture, butter, egg, and flour until smooth. Cover the dough with a damp tea towel and let it rise for 1 hour. Preheat the oven to 170°C (top/bottom heat). Melt the butter and place it in a bowl. Mix the brown sugar and cinnamon in a second bowl. Divide the dough into many small pieces, each weighing about 20g, and form into balls. Dip the balls in the butter, then roll them in the brown sugar and cinnamon mixture and place them in a greased Bundt pan. Bake the sweet bread on the middle rack for 45 minutes. Then let the monkey bread cool in the tin for 10 minutes and turn it out onto a cake plate while it is still warm.