Monkey Bread

This is a special recipe for a lazy Sunday or weekend brunch with friends. While the dough does take some patience, it is worth the wait! I love to serve this with Chicken and Cheddar Souffle,  Balsamic Strawberries, and Mix-and-Match Mimosas (pomegranate juice, blood orange juice, orange juice, and champagne). 

Monkey Bread

Preheat oven to 200°F then turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted

Place melted butter in one bowl. Mix brown sugar and cinnamon in a second bowl. Set aside.

Dough
4 tablespoons unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)
1 cup skim milk, warm
1/3 cup water, warm
1/4 cup granulated sugar
1 package active yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt

Mix together milk, water, melted butter, sugar and yeast. Place flour and salt in a standing mixer with dough hook. Slowly add liquid mixer. Knead at medium speed about 7 minutes or until dough is smooth. Turn out on floured surface and form into a bowl. Coat a large bowl with vegetable oil, place dough in bowl, cover with plastic wrap and place in warm oven for 60 minutes. 

Place dough on floured surface and pat into an 8-inch square. Using a bench scraper, cut dough into 64 balls. Work quickly so the dough does not stick together! Roll each ball and dip in butter then brown sugar mixture. Layer balls in Bundt pan. Cover bundt pan again with plastic wrap and place back in oven 60 minutes. 

Remove bundt pan from oven. Remove plastic wrap. Heat oven to 350°F. Bake the Monkey Bread for 30-35 minutes or until cake is a dark brown. Cool for 5 minutes, invert cake, and allow to cool slightly. Best served within the next several hours. 

*Adapted from Smitten Kitchen.