- For Yeast: 2 tblsp warm water, 1 1/2 tsp dry active yeast, 1 tsp sugar
- Dough: 2 1/4 cups bread flour
- 1/2 tsp kosher salt
- 1/2 cup + 2 Tblsp whole milk
- 1 egg
- 3 Tblsp melted butter
- 2 Tblsp fresh dill, torn into small pieces
- For the Dill Butter: 8 Tblsp melted butter, 2 Tblsp fresh dill, torn, sea salt, 2 tsp Demarle at Home Lemon Dill Seasoning.
Make the yeast: Combine the yeast, sugar, and warm water in a small mixing bowl. Set aside for ten minutes at room temperature to allow the yeast to proof. You should see bubbles forming at the surface.
Make the Dough: Whisk the flour and salt in the bowl of an electric mixer. Attach the dough hook and slowly add the yeast mixture to the flour, followed by the milk, egg, 3 tablespoons of melted butter and 2 tablespoons of dill. Mix on medium speed for 7 minutes..dough should release from the side of the bowl and come together.
Knead dough lightly with your hands. Transfer the dough to a lightly greased bowl, cover with plastic wrap or an octagonal Silpat and place in a warm place to rise for 30 minutes.
Make the Dill Butter: While the bread is rising, stir two tablespoons of dill and 2 Lemon Dill Seasoning into six tablespoons of melted butter. Set aside.
Assemble the Monkey Bread: Preheat oven to 375 degrees. After the dough has risen, punch it down and roll into 1-inch balls. Layer the dough balls into the Fluted Bundt Flexipan Mold. The dough will rise more in the oven while cooking.
Allow the monkey bread to rise in a warm place for 20 minutes. Brush the bread again with the dill butter and sprinkle with sea salt or more Lemon Dill Seasoning. Bake for approximately 12 minutes.