Monkey bread

This bread is amazing and so easy to make! And I love how the whole house smells of cinnamon whilst the bread is baking in the oven. Mmm. We ate them whilst they were still warm and nearly finished the entire thing!

I used Martha Stewart's recipe and didn't bother with the icing as the sweetness level was way high as it is. I didn't add any nuts as well, I like to stick to just plain cinnamon and sugar. The recipe is really easy to make. With the kitchenaid, there wasn't much work that needed to be done. Apart from 'rolling' the dough into balls. I didn't bother with the rolling into balls. I just tore the into small bits. The most time consuming part is dipping the individual dough pieces into butter and coating them in the sugar/cinnamon mixture.

It doesn't look too appealing when they first come out of the oven but when you turn it over, the actual gooeyness of the top is so pretty! I waited about 15 minutes before turning it out. Didn't want it to cool in the pan and solidify. It came out really easily. I didn't even have to knock it. Just put a plate on the pan and turn it around.

Monkey bread from Martha Stewart
makes one bundt tin

For the dough
2 Tbsp butter, plus more for pan
1/4 cup warm water
1/4 cup caster sugar, plus a pinch for yeast
1 envelope instant yeast (mine was 7g a sachet)
3/4 cup warm milk
1 tsp salt
3 1/4 cups all purpose flour
1 large egg

For the coating
4 oz melted butter
3/4 cup light brown sugar
2 tsp ground cinnamon (I used 3 tsp)

1. Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside. Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
2. Place the 2 Tbsp of butter, milk, sugar, salt, and egg in the bowl of an electric mixer fitted with the dough hook.
3. Add yeast mixture to shortening mixture, and beat to combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to the prepared bowl. Cover with plastic wrap, and let stand in a warm place, 20 minutes.
4. Make coating: Place melted butter in a bowl. In a second bowl, combine brown sugar and cinnamon.
5. Cut dough into 1/2-inch pieces. Roll into balls. Coat in butter, then roll in nut mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
6. Preheat oven to 180 C. Bake, 30 to 35 minutes (mine took 32 minutes). Let cool in pan for 15 minutes. Invert onto a serving plate, and let cool 20 minutes more.