Raisin Monkey Bread

Dough

• 1

  In the bowl of a stand mixer, mix the warm milk and the yeast. Cover with a towel and let the yeast bloom and get foamy for about 7 minutes.

• 2

  Add the sugar, melted butter, egg, and salt and whisk together so everything is smooth.

• 3

  Add the flour to the mixture and mix using the dough hook on medium speed for 5 minutes. Add the raisins and mix just until the raisins are evenly distributed. Like 30 seconds.

• 4

  Remove the bowl from the mixer, cover with a towel, and let the dough rise for an hour in a warm spot (like on top of the fridge). Punch the dough down and let it rise again for another hour.

Cinnamon Sauce

• 1

  Melt the butter in a medium pot over medium heat and then whisk in the brown sugar, salt, and the cinnamon. Let the mixture come to a gentle simmer and whisk until smooth. Set aside but leave on the stove. You want the sauce pretty warm when you pour it.

Bread

• 1

  Place an oven rack on the lowest part of the oven and a second rack in the middle of the oven. Put a sheet pan on the lowest rack in the oven to catch anything that drips.

• 2

  Preheat the oven to 375 degrees.

• 3

  Remove the dough from the bowl and place on a clean, lightly floured surface. Roll the dough into 1” balls.

• 4

  Pour some of the sauce into a standard bundt pan. Layer about half the dough balls into the bundt pan.

• 5

  Pour half of the cinnamon sauce that you have left over the dough balls. Layer in the rest of the dough balls. Pour the remaining sauce over the dough balls in the pan.

• 6

  Cover with plastic and allow to rise for 30-40 minutes in a warm spot.

• 7

  Place the monkey bread in the oven. Bake for 30-40 minutes or until the top is a rich golden brown.

• 8

  Carefully remove from the oven and let the monkey bread rest for 5 minutes before turning it out onto a plate.