- 1 1/3 cup (320 ml) warm whole milk, (105 -115ºF)
- 3 tablespoons unsalted butter, melted
- 1/4 cup (50 g) granulated sugar, divided
- 2 1/4 teaspoons active dry yeast, (1 packet) DEE NOTE 1
- 3 1/2 cups (455 g) all-purpose flour
- 1 and 3/4 teaspoons salt
For the coating
- 1 cup (227 g) unsalted butter
- 1 cup (220 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- In a large measuring cup, whisk the milk, butter, sugar, and yeast together.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Turn the mixer on low speed and slowly drizzle in the milk mixture.
- Once the dough comes together, increase the speed to medium and mix until the dough is smooth and shiny, about 7 minutes. The dough will be sticky. (If the dough is wet, gradually mix in 1 tablespoon of flour at a time until it is no longer wet but sticky.)
- Turn the dough out onto a lightly floured surface and shape it into a ball.
- Place the dough in a large bowl greased with nonstick spray. Spray a light mist of nonstick spray over the dough.
- Cover the bowl with plastic wrap and set it in a warm place to rise until doubled in size, about 1 hour.
- Meanwhile, melt the butter for the coating in a small bowl. In a separate bowl, stir both sugars and cinnamon together; Set aside.
- Spray a 10 cup bundt pan with cooking spray. Set aside.
- Turn the dough out onto a lightly floured surface and cut into 64 pieces. Roll each piece into a ball.
- Working with 1 ball at a time, dip the ball into the melted butter then generously roll it into the sugar coating.
- Arrange the dough balls seam side down in the prepared bundt pan. Reserve leftover melted butter and set aside. Cover the pan with plastic wrap and let the dough rise until almost doubled in size, about 1 hour. It should fill the pan about 3/4 of the way.
- Meanwhile, preheat the oven to 350ºF degrees.
- Reheat the butter if it has begun to solidify. Uncover the dough and pour the butter over the top. Bake for 30-35 minutes.
- Cool in the pan for 5 minutes. Invert the bread onto a plate. Serve warm.
This article and recipe adapted from this site