Nickel Allergy Friendly Monkey Bread

Total time2 hr 40 min

Prep time30 min

Cook time40 min

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Ingredients

10 servings

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar
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3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 large eggs, room temperature
4 tbsp unsalted butter, melted and slightly cooled

For the cinnamon sugar coating

¾ cup granulated sugar
2 tsp ground cinnamon
6 tbsp unsalted butter, melted

For the caramel glaze

¾ cup packed light brown sugar
6 tbsp unsalted butter
½ tsp ground cinnamon
¼ tsp fine salt
1 tsp pure vanilla extract

For the pan

nonstick cooking spray

Instructions

1
Combine the warm milk, yeast, and 1 tsp of the granulated sugar (taken from the dough's 1/4 cup) in the bowl of a stand mixer. Let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is inactive — start again with fresh yeast.
2
Add the remaining granulated sugar, flour, salt, eggs, and melted butter to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, about 2 minutes, then increase to medium speed and knead until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl, about 8–10 minutes.

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