MONKEY BREAD

Ingredients:
2 Tbl unsalted butter, softened
*Dough:
3/4 C warm milk
1/2 C warm water
2 T unsalted butter, melted
1/4 C sugar
1 egg, lightly beaten
1 pkg rapid-rise yeast
3 1/4 C flour, plus more for dusting
2 t salt
*Sugar Coating:
1 C firmly packed light brown sugar
2 t ground cinnamon
8 T unsalted butter, melted
*Glaze:
4 T unsalted butter
1/2 C firmly packed light brown sugar
1/4 C maple syrup
1 t cinnamon
1 T water

Instructions:
*Have all ingredients at room temperature.  Butter the monkey break baking mold with the softened butter.

Dough:  In a bowl, whisk together the milk, water, melted butter, sugar, egg and yeast.  In a bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on low speed just until combined.  Slowly add the milk mixure and beat until the dough comes together, 1-2 minutes.  Increase the speed to medium and beat until the dough is shiny and smooth, 5 to 6 minutes.  Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute.  Form the dough into a ball.  Coat the inside of a large bowl with nonstick cooking spray, place the dough inthe bowl and coat the surface of the dough with cooking spray.  Cover the bowl with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.

Sugar Coating:  In a bowl, stir together the brown sugar an dcinnamon.  Put the melted butter in another bowl.  Set aside. 

Preheat oven to 350 degrees.  Turn the doughout onto a floured surface and shape into an 8" square.  Cut the dough into 6 equal strips, then cut each piece crosswise into 8 pieces to form a total of 48 pieces.  Roll each piece into a ball, dip into the melted butter and roll in the brown sugar and cinnamon mix, coating well.  Stack the balls in the prepared pan.  Cover with plastic wrap and let rise in a warm place for 30-45 minutes.  Do not let dough rise over the top of the pan.

Position rack in the lower third of an oven.  Place a piece of aluminum foil on the rck to catch any drippngs during baking.  Remove plastic wrap, set the pan on the foil and bake, uncovered for 20 minutes.  Cover the pan loosly with aluminumfoil and continue baking until the top is golden brown and the center edge of the bread, next to the tube, springs back when touched, about 25-35 minutes longer.

Glaze:  In a saucepan over medium heat, combine the butter, the brown sugar, maple syrup, cinnamon and water.  Heat, whisking until the ingredients are dissolved.  Bring to a boil and boil for 1 minute.  REmove the pan from the heat and cover to keep warm.

Transfer the bread pan to a wire rack and let cool for 5 minutes.  Turn the break out onto a plate and let cool for 10 minutes.  Using a spoon, drizzle the warm glaze over the top and sides of the bread.  Let the glaze set for about 10 minutes.  Serve the bread warm.