Monkey Bread

Ingredients for 1 servings:

• 2 tbsp butter, soft
• 240 ml milk, warm (approx. 50° C)
• 80 ml water, warm, (approx. 50° C)
• 55 g sugar, white
• 2 tsp salt
• 1 packet of dry yeast
• 390 g wheat flour, type 405
• 225 g sugar, brown
• 2 tsp cinnamon powder
• 8 tsp butter, melted

Instructions

Working time approx. 50 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 15 minutes

caramelized yeast cake

Grease a large Bundt pan with butter. Then set it aside. Mix the softened butter with the milk, water, sugar, and salt. In a large bowl, combine 300g of flour with the yeast (set the remaining 90g aside). Slowly add the milk mixture to the flour and yeast mixture while stirring (using the dough hook on your mixer). Once the dough is smooth, slowly add the remaining flour until the dough is no longer sticky. Remove the dough from the bowl and knead by hand (about 6-7 minutes) until a smooth, glossy dough forms (it should only be slightly sticky). Let the dough rise in a lightly greased bowl for 50 minutes in a warm place. Mix the brown sugar and cinnamon in the bowl. Melt 8 teaspoons of butter just before the dough has finished rising. Remove the dough from the bowl and cut into 64 equal pieces. Form each piece into a ball, then roll it directly in the melted butter and then in the sugar-cinnamon mixture. Stack the balls one at a time in the Bundt pan. Once finished, cover the pan with plastic wrap and refrigerate overnight. Remove from the refrigerator 1 hour before baking and preheat the oven to 180°C (top/bottom heat). Bake for approximately 30-35 minutes. Let cool for 10 minutes before removing from the pan.