Ingredients
- Dough:
- 2 tbsp. unsalted butter
- 3/4 cup warm milk, 110 degrees
- 1/2 cup warm water
- 2 tbsp. unsalted butter, melted
- 1/4 cup sugar
- 1 egg , lightly beaten
- 1 pkg rapid-rise yeast
- 3 1/4 cups all-purpose flour
- 2 tsp. salt
- Coating:
- 1 cup light brown sugar, firmly packed
- 2 tsp. ground cinnamon
- 8 tsp. unsalted butter, 1 stick
- Glaze:
- 4 tbsp. unsalted butter
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup maple syrup
- 1 tsp. ground cinnamon
- 1 tbsp. water
Preparation
Step 1
1. Butter Monkey dish.
2. Dough:
3. Wisk together milk, water, butter, sugar, egg, yeast.
4. In stand up mixer with dough hook, mix flour and salt on low. Slowly add the milk mixture and beat until dough comes together, 1-2 minutes.
5. Increase speed to medium, beat 5-6 minutes until dough is smooth.
6. Place bowl in warm place, cover and let rise 1 hour.
7. Sugar Coating:
8. Stir together brown sugar and cinnamon.
9. Melt butter in separate bowl.
10. Put dough on surface and form into an 8" square. Cut the dough in 6 strips, then 8 strips the other direction. (48 pieces.)
11. Roll each into a ball, dip into butter, then into sugar. Place into Monkey dish. Cover with plastic wrap and let rise another 30-45 minutes in warm place.
12. Glaze:
13. In saucepan, combine butter, brown sugar, maple syrup, cinnamon, water. Bring to a boil for 1 minute.
14. Pour into sides of monkey dish.
15. Bake in lower third of the oven at 350 for 20 minutes, cover with foil and continue baking for 25-30 minutes more.
16. Variations: Omit sugar and cinnamon and add herbs, such as sage, thyme, parsley, basil. As you butter or olive oil the balls and place them in the pan, layer with parmigiano cheese, garlic, etc.