This Homemade Monkey Bread Is Fluffy, Gooey, and Downright D

• doses: 8 servings
• tempo ativo: 45 minutes
• tempo total: 1 hour 25 minutes

Ingredientes

Nonstick spray

240 ml (1 cup) whole milk, warmed to 100°F (38°C)

60 ml (1/4 cup) water, warmed to 100°F (38°C)

50 g granulated sugar (1 3/4 ounces; 1/4 cup)

7 g (2 1/4 teaspoons) active dry yeast

42 g unsalted butter (1 1/2 ounces; 3 tablespoons), melted

7 g (1 1/2 teaspoons) Diamond Crystal kosher salt; for table salt, use half as much by volume

1 large egg, at room temperature or the same weight

545 g all-purpose flour (19 1/4 ounces; 4 1/4 cups)

265 g granulated sugar (9 1/3 ounces; 1 1/3 cups)

6 g (2 1/2 teaspoons) ground cinnamon

113 g unsalted butter (4 ounces; 8 tablespoons), melted

113 g unsalted butter (4 ounces; 8 tablespoons)

150 g light brown sugar (5 1/4 ounces; about 3/4 cup)

Instruções

For the Dough: Using nonstick spray, generously grease a large mixing bowl and a 12-cup Bundt pan.

In the bowl of a stand mixer fitted with the dough hook attachment or in a traditional bowl if kneading by hand, whisk milk, water, granulated sugar, and yeast to combine. Let sit until foamy, 4 to 5 minutes.

Add melted butter, salt, egg, and half of the flour. See notes if kneading by hand. If using a stand mixer, add remaining flour and mix on low speed until no dry spots remain, 30 to 60 seconds. Increase speed to medium and mix, pausing to scrape down bottom and sides of the bowl with a flexible spatula or dough scraper as needed, until dough is elastic but still slightly sticky, 6 to 8 minutes.

Using a dough scraper, scrape dough into greased bowl. Cover with greased plastic wrap and let sit at warm room temperature (75 to 80°F; 24 to 27°C) until doubled in size, 1 to 1 1/2 hours.

To Assemble: In a small bowl, whisk granulated sugar and ground cinnamon to combine.

Punch dough down. Tip dough onto unfloured countertop and pat into a rectangle approximately 14 by 8 inches in size. Using a sharp greased chef's knife, cut 6 strips of dough lengthwise and 8 strips of dough crosswise to create 48 portions of dough; each should weigh about 20 g (about 3/4 ounces). (See notes.)

Working with one portion of dough at a time, shape by cupping the dough portion in your hand and rolling it in a circular motion until a tight ball forms. Dip each ball in melted butter and toss with cinnamon sugar to evenly coat. Because the butter can cause the cinnamon sugar to clump. I recommend scooping some of the cinnamon sugar into a separate bowl and using that—rather than the primary bowl—for rolling, and adding more cinnamon sugar as needed. Place ball in prepared Bundt pan. Repeat with remaining dough.

Stretch greased plastic wrap across top of Bundt pan, cover, and let rise at warm room temperature (75 to 80°F; 24 to 27°C) until puffy and dough reaches top of the pan, 45 minutes to 1 hour.

Adjust oven rack to middle position and preheat oven to 350°F (175°C). When positioning the oven rack, make sure there isn't another rack directly above your loaf pan, or the bread will wrap itself around the rack as it bakes.

For the Brown Sugar Drizzle: In a medium saucepan, melt butter over medium-low heat. Add brown sugar, whisking until fully dissolved and mixture resembles a thick syrup. (Do not boil.) Pour over monkey bread, distributing drizzle evenly across surface of dough. Tilt pan from side to side and tap gently on countertop, allowing syrup to sink down sides of pan and into cracks and open spots.

Bake until dough has risen 1/2 to 1 inch above pan, is deeply golden brown, and registers 200°F (93°) on an instant-read thermometer, 40 to 50 minutes. Let stand until just cool enough to touch, about 5 minutes. Top Bundt pan with a rimmed serving plate, then, using gloved hands or two kitchen towels, flip pan to carefully invert monkey bread onto plate. Using a serving spoon or rolling pin, gently tap top of pan to release loaf, scraping any additional syrup onto the bread. Let sit until just warm, 20 to 30 minutes. Serve warm.