Ingredients:

  • 480g all-purpose flour
  • 50g granulated sugar
  • 7g active dry yeast
  • 240ml whole milk, warmed to 110°F
  • 60g unsalted butter, melted
  • 1 large egg
  • 5g fine sea salt
  • 200g granulated sugar (for coating)
  • 15g ground cinnamon
  • 115g unsalted butter, melted (for coating)
  • 170g dark brown sugar, packed
  • 115g unsalted butter (for glaze)

Instructions:

  1. Warm the milk. Heat 240ml of whole milk to 110°F and whisk in 7g of active dry yeast and 50g of granulated sugar. Note: This blooms the yeast to ensure it's alive.
  2. Mix the fats. Add 60g of melted unsalted butter and 1 large egg to the yeast mixture.
  3. Incorporate solids. Gradually add 480g of all purpose flour and 5g of sea salt. Mix until a shaggy dough forms.
  4. Knead the dough. Work the dough on a floured surface for 8 minutes until it feels smooth and elastic.
  5. First rise. Place in a greased bowl and cover. Let it sit for 1 hours until doubled in size.
  6. Portion the dough. Punch down the dough and pinch off pieces to roll into 1 inch balls. Note: You should get about 40-45 balls.
  7. Coat in sugar. Dip each ball into 115g of melted butter, then roll in a mixture of 200g sugar and 15g cinnamon until completely encrusted.
  8. Layer the pan. Place the balls into your prepared Bundt pan, staggering them like bricks.
  9. Apply the glaze. Melt 115g of butter with 170g of dark brown sugar in a saucepan and pour it over the dough balls.
  10. Final bake. Bake at 350°F for 45 minutes until the top is deep golden and the glaze is thick.