 I'm no longer much of a consumer of the NFL, but I was invited to a Super Bowl party where there would be food, drink, and games in addition to football - so I signed up to bring something to share. The hosts didn't even bother to ask what I'd bring...guess I'm a known a sugar-pusher.
I've only had monkey bread a couple times, but I'm always up for something cinnamon roll-esque. So I made a couple versions and forced myself to push them on others. The point was, I immediately knew I was on the right track because I wanted to eat every last gooey ball. At the party, I didn't realize everyone was waiting for me to 'break the seal'. At the beginning of halftime I took the first chunk. The whole thing was gone before the third quarter began. A guest asked, "Isn't that the thing you make with the canned biscuit dough?" I was saved from responding by a friend, "Rob made this from scratch. It's at least 3.7 times better." I'll take the compliment, and make this again. Time: 3:30 Makes: Enough to share with 8-12 people
2 - Melt and let the BUTTER cool. While you are at the microwave, warm your MILK to about 100F - ten degrees on either sides is fine. 3 - In a stand mixer with the dough hook, mix the YEAST, MILK, SUGAR, BUTTER, EGG, FLOUR, and SALT. Beat on low speed for 4-5 minutes. Dough should be soft and glossy (PRETTY!). Transfer it to a lightly floured work surface. Knead for 1 minute. If the dough is too sticky to handle, add a little flour (less than a quarter cup is best). Form into a ball and return to the mixing bowl to rise, or something else if your mixing bowl is too big for the oven like mine. Cover with a towel or plastic until doubled - about 90 minutes. 4 - While you're waiting, grease or butter your Bundt Pan. A ten to twelve cup model does the trick. 5 - When the dough is almost done rising, make the Dough Ball Dip by melting one whole stick of BUTTER (1/2cup or 114g) in a bowl. In another bowl mix together SUGAR and CINNAMON. 6 - Once the rise is complete, pull and shape walnut-sized chunks of dough into something approaching ball shape. (I like grabbing, rolling, and pinching the ends together. The pinched ends are good to hold for the next part.) Dip each ball into the melted butter (told you), let the excess drip off, then roll in the cinnamon sugar and arrange in the bundt pan. When you are done, you should have 40-50 balls, arranged more-or-less evenly in several layers across the bottom of the pan. 7 - Make the Pour Over Sauce by melting the BUTTER and mixing in the BROWN SUGAR and VANILLA EXTRACT. (I like to add any butter or cinnamon sugar left over from the Ball Dipping process into this so nothing goes to waste.) 8 - Cover with plastic and rest for 20 minutes while the oven preheats to 350F or 175C. Dough will rise but not double during this time. Drizzle Pour Over Sauce over the risen bundt dough. 9 - Place the bundt pan on a cookie sheet to catch any drips and bake for 35-45 minutes, or until the bread temps to 200F or 95C. Remove from oven, wait five minutes, then invert onto your serving dish to cool. 10 - Whisk together MILK, POWDERED SUGAR, and VANILLA for the glaze. Pour over in a jaunty fashion. 11 - EAT! NOTE: Yes, of course I giggled every time I wrote 'ball', described the dipping process, or referred to the 'ball dip'. I'm the AP Baker not some stone-hearted, humorless dull-wit. Anyway, this really is delicious. Hope you enjoy it as much as the football crowd did. Balls.
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