The aroma and flavour of freshly made bread are irresistible, and the yeasty flavour adds extra richness to counterbalance the sweetness of the glaze and brown sugar coating. Is that bread? Is that a pastry? Whatever it is, it tastes really good.
INGREDIENTS FOR DOUGH:3/4 c. (180 ml.) whole milk, heated to 110°
1/2 c. (120 ml.) water, heated to 110°
1/4 c. (49 g.) granulated sugar
2 Tbsp. (28 g.) butter, melted, plus more for bowl
2 1/4 tsp. (7 g.) active dry yeast
3 1/4 c. (390 g.) all-purpose flour
2 tsp. kosher salt
INGREDIENTS FOR BLUEBERRY SAUCE:1 Tbsp. granulated sugar
1 Tbsp. water
2 c. (1 pt.) fresh or frozen blueberries, divided
1/2 tsp. cornstarch, dissolved in 1 tsp. cold water
1 tsp. fresh lemon juice
Pinch of kosher salt
INGREDIENTS FOR ASSEMBLY:1/2 c. (1 stick; 113 g.) unsalted butter, melted, plus 2 tbsp. (28 g.) unsalted butter, softened, divided
1 c. (198 g.) brown sugar
2 tsp. ground cinnamon
1 tsp. ground cardamom
1/2 tsp. kosher salt
All-purpose flour, for surface
1/4 c. (57 oz.) cream cheese
2/3 (80 g.) powdered sugar
1 Tbsp. (or more) whole milk
Step 1: Combine the milk, water, butter, and granulated sugar in a small heatproof bowl and mix until the sugar dissolves. After adding the yeast, wait five to ten minutes, or until frothy.
DIRECTIONS FOR TOMATOES:
Step 2: Combine the flour and salt in the big bowl of a stand mixer that has the paddle attachment attached. Mix the yeast mixture on low speed until it is well blended. Change to the dough hook, turn the speed up to high, and beat for 6 to 8 minutes, or until the dough is smooth and elastic (it will be sticky).
Step 3: Move the dough to a butter-greased bowl. Once the size has doubled, cover and leave in a warm location for around one hour.
DIRECTIONS FOR BLUEBERRY SAUCE:
Step 1: One cup blueberries, water, and granulated sugar should be heated in a small pot over medium heat. The mixture should boil and the berries should start to burst. Stir the mixture occasionally.
Step 2: Lower the heat to medium-low and let the berries simmer for two to three minutes, stirring now and again, until they have reduced to a sauce. Add dissolved cornflour and boil for an additional minute or two, just until mixed.
Step 3: Turn off the heat and mix in the remaining cup of blueberries, lemon juice, and salt. Allow to cool.
Step 4: Plan Ahead: Make the blueberry sauce three days in advance. After allowing to cool, move to an airtight container and refrigerate.
Step 1: Use two teaspoons of melted butter to grease a 12-cup Bundt pan. Transfer the leftover six tablespoons of melted butter into a small, level container. Mix the brown sugar, cinnamon, cardamom, and salt in a separate small, flat container.
DIRECTIONS FOR ASSEMBLY:
Step 2: Place the dough onto a surface that has been lightly floured. Cut into 36 equal pieces, each weighing around 20 grammes. Roll each piece in spiced sugar after dipping it in melted butter.
Step 3: Line the bottom of the prepared pan with 12 pieces, and pour half of the blueberry sauce over them. Continue layering, and then place the final 12 dough pieces on top.
Step 4: Cover and allow to rise for 20 to 30 minutes, or until top dough balls almost reach top of mould.
Step 5: In the interim, heat the oven to 350°. Remove the pan's lid and continue baking the bread for 35 to 45 minutes, or until it is thoroughly browned all over and around the edges. After allowing the pan to cool for five minutes, loosen the edges using a small knife. Flip over onto a dish.
Step 6: Combine 2 tablespoons softened butter and cream cheese in a medium-sized bowl, stirring until smooth. Add the milk and powdered sugar, stirring until a smooth, pourable glaze is achieved, adding additional milk as necessary. Drizzle heated monkey bread with glaze.
Make Ahead: The glaze can be prepared up to three days in advance. Refrigerate after transferring to an airtight container. Once prepared, microwave for 5 seconds at a time until the glaze reaches dripping consistency.