Dough
2 tablespoons unsalted butter, softened, plus 2 tablespoons
melted
1 cup warm milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
1/4 cup granulated sugar
1 package rapid-rise or instant yeast
3-1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons salt
Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted
Glaze
1 cup confectioners’ sugar
2 tablespoons milk
Adjust oven rack to medium-low position and heat oven to 200
degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2
tablespoons softened butter. Set aside.
In large measuring cup, mix together milk, water, melted
butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough
hook. Turn machine to low and slowly add milk mixture. After dough comes
together, increase speed to medium and mix until dough is shiny and smooth, 6
to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form
smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in
bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap
and place in warm oven until dough doubles in size, 50 to 60 minutes.
While dough is rising, mix brown sugar and cinnamon together
in bowl. Place melted butter in second bowl. Set aside.
Gently remove dough from bowl, and pat into rough 8-inch
square. Using bench scraper or knife, cut dough into 64 pieces.
Roll each dough piece into ball. Working one at a time, dip
balls in melted butter, allowing excess butter to drip back into bowl. Roll in
brown sugar mixture, then, layer balls in Bundt pan, staggering seams where
dough balls meet as you build layers.
Cover Bundt pan tightly with plastic wrap and place in
turned-off oven until dough balls are puffy and have risen 1 to 2 inches from
top of pan, 50 to 70 minutes.
Remove pan from oven and heat oven to 350 degrees. Unwrap
pan and bake until top is keep brown and caramel begins to bubble around edges,
30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow
to cool slightly, about 10 minutes.
While bread cools, whisk confectioners’ sugar and milk in
small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey
bread, letting it run over top and sides of bread. Serve warm.
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