Churro Monkey Bread

Name: Churro Monkey Bread
Ingredients: ¾ cup warm water; 2 ½ tsp dry active yeast; 1 tbsp raw honey; 3 ½ cups all-purpose flour (plus extra if needed); 1 tsp unrefined salt; 1 large egg; 1 tsp vanilla extract; 3 tbsp melted unsalted butter; ¾ cup warm milk; 2 tbsp raw honey; ½ cup melted butter; ½ cup maple sugar; 2 tbsp cinnamon; MASA Churro chips, crushed; Optional: maple syrup drizzle

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Ingredients

For the dough

¾ cup warm water
2 ½ tsp dry active yeast
1 tbsp raw honey
3 ½ cups all-purpose flour (plus extra if needed)
1 tsp unrefined salt
1 large egg
1 tsp vanilla extract
3 tbsp melted unsalted butter
¾ cup warm milk
2 tbsp raw honey

For the coating

½ cup melted butter
½ cup maple sugar
2 tbsp cinnamon

Topping

MASA Churro chips, crushed
Optional: maple syrup drizzle

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Directions

Activate the yeast. In a small bowl, mix the warm water, yeast, and honey. Let it sit for at least 5 minutes until foamy.
In a stand mixer bowl, combine flour and salt. Add the egg, vanilla, melted butter, warm milk, and honey. Pour in the yeast mixture. Mix until the dough pulls away from the sides. If it’s too sticky, add a little more flour.
Turn the dough out onto a floured surface and knead into a smooth ball. Place back in the bowl, cover, and let rise for 1 hour.
Divide the dough into 30–40 small pieces and roll into balls.
In one bowl, place melted butter. In another, mix maple sugar and cinnamon. Dip each dough ball into butter, then roll in the sugar mix. Place them into a greased Bundt or specialty pan (a pumpkin pan looks especially festive!).
Second rise. Let the dough rest in the pan for 15–20 minutes while you preheat the oven to 350°F.
Bake for about 20 minutes, or until golden brown and cooked through.
Flip onto a plate while warm. Sprinkle generously with crushed MASA Churro chips. For extra indulgence, drizzle with maple syrup.

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