Serves 6-8, makes a 9-inch size bundt
4 tablespoons unsalted butter, divided – 2 tablespoons (softened, for greasing the pan) and 2 tablespoons melted (for the dough)
1 cup milk, warm (110-115 degrees)
1/3 cup water, warm (110-115 degrees)
1/4 (50 grams) granulated sugar
2-1/4 teaspoons instant yeast
3-1/4 cups (416 grams) all-purpose flour, plus more if dough is too sticky
2 teaspoons salt
Brown sugar coating –
1 cup (220 grams) light or dark brown sugar
1 tablespoon ground cinnamon
7 tablespoons unsalted butter, melted
2/3 cup powdered sugar
1 tablespoon maple syrup
Heavy cream or milk, to thin
- In a large measuring cup, mix together milk, water, butter, sugar, and yeast. Mix the flour and salt in the bowl of a stand mixer fitted with the dough hook. Turn the machine on low and mix until combined. Keep mixer on low and slowly mix in milk-yeast mixture. After the dough comes together, increase the machine speed to medium and knead until the dough is shiny and smooth, about 6-7 minutes. If your dough is really sticky or too wet, add a couple tablespoons of flour at a time until the dough is smooth and tacky but not too sticky.
- Add a little oil to a bowl and use a paper towel to coat the bowl evenly. Put the dough into the bowl, cover the bowl tightly with aluminum foil or plastic wrap, and refrigerate for 8 hours or overnight.
- The next day, take out the dough, and form it into a circle. Cut it in half, then cut each half into fourths, then cut each fourth into eight pieces (you will have 64 pieces of dough). Take out the bundt pan and grease it with the two tablespoons of softened butter, and try to get it in all the nooks and crannies.
- To make the sugar mixture, mix together the brown sugar and cinnamon in a small bowl. Melt the butter into another small bowl.
- Dip each dough piece into the butter, and then roll it around in the brown sugar mixture. Layer the dough pieces into the bundt pan, staggering the dough balls so they build evenly into the pan.
- Cover with a towel, and let rise for 1-2 hours.
- Preheat oven to 350 degrees, take off the towel and bake the monkey bread for 30-35 minutes, until golden brown and bubbly. Let cool for 5-10 minutes while you make the glaze.
- To make the glaze – whisk together the powdered sugar, maple syrup, and about 1 tablespoon of the heavy cream or milk. Add the heavy cream/milk a little at a time to get it to your desired consistency. Be careful, adding liquid too fast to the glaze will make it really runny.
- Turn out onto a platter or big plate and allow to cool for a few minutes. Drizzle the glaze over the monkey bread using a whisk or a spoon, letting it run over the top and sides of the bread. Serve immediately.
Source: Barely adapted from Mel’s Kitchen Cafe