Monkey Bread from scratch

This is the recipe I turn to when I want monkey bread, but I want to make it myself.  It does take a couple of hours, so it's not ideal for breakfast, but it makes a deliciously sticky brunch addition or snack.

Monkey Bread
Serves 10 (small servings) or 4-5 (serious appetite and sweet tooth)

1/4 C warm water - I use the hottest water my kitchen tap will give me
2 1/2 tsp yeast (or one packet, if that's more your style)
3 - 3 1/2 C all purpose flour
1 tsp salt
1/2 tsp vanilla - I never measure vanilla, just drizzle a bit in
3 Tbsp granulated sugar
1 large egg
2 Tbsp butter, melted
3/4 C milk, warmed

2 C brown sugar
1 1/2 Tbsp ground cinnamon
1/2 tsp allspice
1/2 C butter, melted

In a large mixing bowl, combine water and yeast.  Let that sit for a few minutes to let the yeast soak and get a little foamy.  Stir in 1 C of the flour, salt, sugar, vanilla, egg, 2 T melted butter and warmed milk, stir well to combine and remove most lumps.  If you're using a stand mixer, pop on the dough hook now; if not, just use your hands.  That's what I do.

Gradually add in the rest of the flour, mixing at medium speed until the dough comes together and pulls away from the sides of the bowl.  Knead for 3-4 minutes at medium speed (or knead by hand for 6 - 8 minutes).  Remove dough hook or put the dough back into your mixing bowl, cover with plastic wrap and let the dough rest for 30 minutes.  It's tough work being kneaded so much, your dough needs a nap.  Do not deprive the dough of it's nap - it's like a cranky toddler at this point.  If it doesn't get adequate down-time, it'll only cause you more trouble later.

When nap time is over, whisk together the brown sugar and spices, taking care to get rid of any large clumps of sugar.  Pour the melted butter into a small bowl and get both bowls, the dough and your Bundt pan together.  Grease that pan like there's no tomorrow - you really want the bread to just slide right out, so don't skimp on the Pam. 

Gently degas the dough and pull off a small piece of dough (enough to make a 1/2 inch ball).  Roll the dough gently between your palms to form a ball and dip the ball in butter.  Let the excess butter (is that an oxymoron?) drip off, then give the ball a quick roll in the sugar and spice mix.  Once the ball is coated, drop it into your Bundt pan.  Repeat until you're out of dough.  And don't stress about the dough balls being exactly even, just try not to let them all pile up on one side of the pan. 

When you're done rolling and coating the balls, loosely cover the pan with plastic wrap and let the dough rise in a warm spot for an hour or until the dough is about doubled in size.

Preheat the oven to 350 degrees.  Bake the bread for 30-35 minutes - it's spring back when lightly touched when it's done.

Let the bread cool in the pan for about 10 minutes, then turn it out onto your serving plate (I usually turn it out into my cake carrier - that way if we don't finish it all right away I can just pop the top on and it's put away for later).

Eat immediately.  Sharing is optional.