Monkey Bread

SERVES 8-10

INGREDIENTS:
18 tbsp. unsalted butter, softened, plus more for greasing
3¼ cups flour, plus more for dusting
2 tsp. kosher salt
1 cup milk
1¼ cup granulated sugar
2 (¼-oz.) packages active dry yeast
2 tsp. ground cinnamon
½ cup packed light brown sugar

INSTRUCTIONS:

1. Grease a 10″ bundt pan with butter and dust with flour; set aside. Whisk flour and salt in a bowl; set aside. Heat 2 tbsp. butter with milk and 1/3 cup water in a saucepan over medium-high heat until an instant-read thermometer reads 115°. Transfer to the bowl of a stand mixer fitted with a hook attachment. Stir in 1/4 cup granulated sugar and yeast; let sit until foamy, about 10 minutes.  With the motor running, slowly add dry ingredients; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.

2. Combine remaining granulated sugar with cinnamon in a large bowl. Melt remaining butter in a saucepan; whisk in brown sugar and set aside.

3. Heat oven to 350°on Convection Humid. On a lightly floured surface, pat dough out into an 8″ square about 1″ thick. Cut dough into 1 inch pieces. Toss dough with cinnamon sugar mixture, and then fit snugly into prepared bundt pan. Pour butter mixture evenly over dough; bake until golden and a toothpick inserted in the middle of the bread comes out clean, about 20 minutes. Let cool slightly before serving.

Notes:
I made this recipe in my Wolf Steam Oven.  I baked the Monkey Bread on the Convection Humid Mode and it turned out wonderful.  If you don’t have a steam oven you can bake the bread @ 350º for approximately 35 minutes.  

Recipe adapted from: Saveur-January 21, 2015