Russian Monkey Bread

Dough

• 1/2 cup warm milk
• 1 tsp instant yeast
• 2 Tbsp + 1 tsp sugar
• pinch of salt
• 2 eggs
• 85g butter, melted
• 250-260g AP flour

• 1/2 cup butter
• 1/2 cup heavy cream
• 1 1/4 cup sugar
• pinch of vanilla salt

For the dough, mix yeast, 1 tsp of sugar, and milk. Let sit for a few minutes to make sure the yeast is active.

Mix 2 Tbsp of sugar, salt, eggs, and melted butter together with the milky yeast mixture. Add flour.

Let rise in a warm spot for 2 hours or until double in size. Place dough in the fridge for a while so it’ll be easier to work with.

To make the sauce, mix all ingredients in a pot and bring to a boil. Cook for several minutes, until thickens – stirring continuously.

Pour some of the sauce into a glass pyrex baking dish. Remove the dough from the fridge, punch down, and roll into bite-sized balls.

Place some of the balls in the dish, making sure they are not touching. Add more sauce, and place the rest of the dough balls. This will ensure the sauce is in between the balls as well.

Cover with more sauce on top (making sure to put some in the edges of the dish), and bake in a preheated 350F oven until golden.