Monkey Bread

Ingredients

DOUGH:

2¼ tsp yeast

1 cup plant-based milk, warmed to approx. 105*

3 Tbsp vegan butter, melted

¼ tsp salt

3 cups all-purpose flour

2 Tbsp white sugar

COATING:

1 cup brown sugar

3 Tbsp white sugar

2 Tbsp cinnamon

½ cup vegan butter, melted

½ cup mini chocolate chips, optional

Instructions

1. In the bowl of an electric mixer, combine yeast, sugar, and warm milk, and let it sit at room temperature until foamy. (about 8 minutes)

2. Add remaining dough ingredients and mix with dough hook attachment until a smooth, elastic dough forms. Add a few more tablespoons of flour if dough is too sticky. (This step takes about 5 minutes when mixing on medium speed)

3. Dump into a lightly greased bowl, and cover with plastic or a tea towel. Allow dough to proof (rise) at room temperature until doubled in size. (About 45 minutes)

4. Melt butter for coating, and set aside.

5. Combine your sugars and cinnamon in a small bowl. Set aside.

6. Once dough has double in size, tear off small pieces of dough, roll them into a ball, and dip them in butter. Then toss them in the brown sugar coating mixture.

7. Drop coated dough balls into a greased bundt pan. (You can layer the dough balls with chocolate chips if you would like.)

***Ideal size for these is between ping pong ball and gold ball. REMEMBER, they will double and sometimes triple in size while proofing and baking!***

1. Cover your pan with a towel or plastic wrap and allow it to proof (rise) for 40 minutes, or until balls on top have obviously doubled in size.

2. Preheat oven to 375* and bake on middle rack for 25-35 minutes, or until top is firm. (internal temperature should be at least 190*F)

3. Cool for 5 MINUTES (and longer and it may stick to the pan), and flip out onto a large plate or serving dish.

4. Cool an additional 5 minutes to avoid burning your mouth on REALLY hot sugar (this tip is not mandatory, but strongly recommended.)

5. DEVOUR!