- 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
- For the Sugar and Cinnamon: 2/3 cup white sugar, 2 tsp of cinnamon
- Brown Sugar and Butter Topping: 10 Tblsp butter, 1 cup packed brown sugar.
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.
Mix the cinnamon with the white sugar while the bread is rising. 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. Roll each dough ball in the cinnamon and sugar mixture. 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. While dough is rising, bring butter and brown sugar to a boiling point over medium- high heat, stirring constantly. Pour over dough right before you put into the oven to bake. Bake for approximately 12 minutes.