Overnight Monkey Bread

Well, this turned out much better than expected! I have never made any bread besides a quick bread. When I got to kneading the dough....well, I don't think I "kneaded" it correctly. The dough is supposed to become shiny after 6-7 minutes of kneading and mine didn't change texture or appearance at all. I almost threw it out. However, I thought I made it this far, so what was the difference if I finished the recipe and it turned out awful? THEN I could throw it out. This tasted like any other monkey bread I've had - delicious!

Adapted from: http://www.barbarabakes.com/ (originally from Cook's Illustrated

INGREDIENTS

DOUGH

2 tablespoons unsalted butter, melted1

1/3 cup milk, warm (about 120 degrees)

1/3 cup water, warm (about 120 degrees)

1/4 cup granulated sugar

2 teaspoons table salt

1 package rapid-rise yeast (or instant)

3 1/4 cups all-purpose flour , plus extra for work surface

BROWN SUGAR COATING

1 cup packed light brown sugar

2 teaspoons ground cinnamon

8 tablespoons unsalted butter (1 stick), melted

GLAZE

1 cup confectioners’ sugar

2 tablespoons milk

DIRECTIONS

Butter a 12-cup Bundt pan generously with softened butter. Set aside.
In large measuring cup, mix together melted butter, milk, water, sugar, and salt. Stir to dissolve.
Mix 2 1/2 cups flour and yeast in stand mixer fitted with a beater blade. Turn machine to low and slowly add the milk mixture. After the liquids are incorporated, switch to the dough hook, increase the speed to medium and gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until the 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 allow to rise in a warm, draft free place 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 for the sugar coating. 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 a 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 refrigerator overnight.
Approximately one hour before you want to bake your Monkey Bread, remove it from the refrigerator and let the dough come to room temperature and the dough will begin to rise. (It should have risen some in the refrigerator overnight.)
Heat oven to 350 degrees. Unwrap pan and bake until top is deep 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.
FOR THE GLAZE: 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.