Monkey Bread

• 7g dry active yeast
• 100g soft light brown sugar
• 250ml warm milk
• 2 eggs, room temperature
• 60g melted butter
• 1 tsp salt
• 540g white bread flour

For rolling:

• 200g soft dark brown sugar
• 3 tbsp ground cinnamon
• 100g melted butter
• Optional – chopped pecans

For the icing:

• 60g icing sugar
• 2 tbsp melted butter
• 1 tsp vanilla bean paste
• 60ml milk
• Caramelised pecans for decoration

Make the dough! Dissolve the yeast and 50g of the sugar in the warm milk in a large bowl and let it stand until foamy. Mix in the eggs, butter, salt and remaining 50g of sugar. Add the flour (start with 480g and use any extra for kneading) and mix until well blended and the dough forms a ball. Tip out onto a work surface and knead, dusting as needed, to get a soft dough (about 10 minutes).

Put in an oiled bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).

Rolling time! In a bowl combine the dark brown sugar and cinnamon. In another bowl, ready your melted butter. Take small balls of the risen dough and roll them first in the melted butter and then in your cinnamon sugar. Drop them into a greased bundt tin and evenly pile them up until you have used all your dough. You can also pop some chopped pecans between the layers for a more classic monkey bread.

Cover and let rise until nearly doubled in size (about 30 minutes) while you preheat the oven to 180°C/350°F/gas 4. Bake your monkey bread for about 30 – 35 minutes until golden brown. Allow it to cool a little before turning out.

Icing time! Mix your ingredients until smooth and drizzle over your monkey bread with some caramelised pecans to finish.