Real Monkey Bread Adapted, from various sources, by Kevin Lee Jacobs
INGREDIENTS
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For the dough:
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1 cup milk, heated to 110°F
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2 tablespoons unsalted butter, melted
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1/3 cup warm tap water
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1/4 cup granulated sugar
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2 1/4 teaspoons (one packet) active dry yeast
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3 1/4 cups all purpose flour
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2 teaspoons Kosher salt
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For the Cinnamon-Sugar Coating:
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1 cup light brown sugar
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2 teaspoons ground cinnamon
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For the optional glaze:
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1 cup confectioners, blended with 2 tablespoons milk,
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OR substitute 1 tablespoon milk with an equal mount of Cointreau
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(orange liqueur).
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Special Equipment – A Bundt pan, or any round, oven-safe dish that
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will hold approximately 2 quarts
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