Summer Camp, Munchkins and Monkey Bread

Many of you may not be familiar with "Monkey Bread." My first encounter was at summer camp when I was eight. Part of the camp's daily routine was a cooking class (explains a few things, doesn't it?). We made black and white cookies, pretzels, pizza and Monkey Bread. If you've never have had it, it's bit hard to explain. My best description is that it's a cake made of Munchkins, or donut holes, if you didn't grow up on Dunkin' Donuts. You make it in a Bundt pan, and serve whenever, although I think it's best-suited for brunch. At my camp we used a store-bought dough (Pillsbury biscuits), to make the sweet rounds of bread that fill the pan. It was delicious, but guess what's even more delicious? Making your own dough from scratch.

Of course, this recipe came from Cook's Illustrated, my bible. And of course it has many steps, but I wouldn't be sharing it with you if I didn't think it was worth it. I served it recently during a brunch with my good friends (and family) Katie and Eric. Weeks later we still can't stop talking about it when we get together.

Note: One essential piece of equipment here - a stand mixer

The dough
2 tablespoons unsalted butter, softened, plus another 2 tablespoons butter melted
1 cup warm whole milk
1/3 cup warm water
1/4 cup granulated sugar
1 package rapid-rise yeast (or instant)
3 1/2 cups all-purpose flour, plus extra for kneading
2 teaspoons salt

Put the oven rack in the second to lowest position, and turn oven on to 200 degrees. When oven hits 200 turn it off

In bowl of stand mixer mix flour and salt. In a large measuring cup combine the milk, water, butter and yeast. Turn mixer on medium speed and add the liquid. Once combined allow mixer to go for 6-7 minutes until dough is nice and shiny. Coat large bowl with non stick cooking spray and pour dough in, cover with plastic wrap and place in warm oven for 60 minutes.

As the dough rises you'll need to prep the brown sugar coating.

Mix together 1 cup dark brown sugar, 2 teaspoons cinnamon. In another bowl melt 1 stick of unsalted butter.

Butter Bundt pan with the 2 tablespoons of softened butter.

When the dough comes out of warm oven, pour out onto floured surface. You will need to cut the dough into 64 pieces. It's really quite easy. Form the dough into a smooth round, and cut in half, then take each half and cut into quarters, then take each quarter and cut them into quarters. Once the dough is divided, roll it gently in your hands until it forms a smooth ball, then dunk in butter then roll in the sugar. Line the dough balls in the Bundt pan until you create a few even layers.

Cover with plastic wrap and let rise again for another 60 minutes in oven. Remove from oven, and heat oven up to 350 degrees. Place the bread in and cook for 30-35 minutes. Let cool in pan for 5 minutes, not longer. Turn cake unto a flat serving dish. Let cool for 20 minutes.

Optional: While bread cools, whisk together 1 cup confectionery sugar with 2 tablespoons milk. Drizzle glaze over top. Not necessary, but totally delicious.