# Components:
→ Dough
01 - 4 cups all-purpose flour
02 - 2¼ teaspoons instant dry yeast
03 - ¼ cup granulated sugar
04 - 1 teaspoon salt
05 - 1 cup whole milk, lukewarm
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs
→ Filling
08 - ¾ cup packed brown sugar
09 - 2½ teaspoons ground cinnamon
10 - ½ cup unsalted butter, melted
11 - ½ cup mini chocolate chips
12 - ½ cup chopped pecans or walnuts
13 - ½ cup toffee bits or chopped soft caramel candies
→ Glaze
14 - 1 cup powdered sugar
15 - 2 tablespoons milk
16 - ½ teaspoon vanilla extract
# Preparation Steps:
01 - In a large mixing bowl, blend all-purpose flour, instant dry yeast, granulated sugar, and salt until evenly mixed.
02 - Pour in lukewarm milk, melted butter, and eggs. Mix thoroughly to form a soft dough, then knead by hand or with a stand mixer for 8 to 10 minutes until dough yields a smooth and elastic consistency. If dough is sticky, gradually incorporate extra flour.
03 - Cover the dough and allow it to ferment in a warm location for approximately 1 hour, or until volume is doubled.
04 - Liberally grease a large bundt pan with butter, ensuring all inner surfaces are coated.
05 - In a shallow bowl, blend brown sugar and ground cinnamon. Reserve for assembly.
06 - Knock back the risen dough and divide into 40 to 45 uniform balls, each weighing about 1 ounce.
07 - Dip each dough ball into melted butter, roll in the cinnamon-sugar mixture, and arrange in layers in the greased bundt pan. Distribute chocolate chips, nuts, and toffee bits evenly between dough layers.
08 - Drizzle any remaining melted butter over the layered dough. Cover the pan and permit a second rise for 30 minutes.
09 - While dough rises, preheat oven to 350°F (180°C). Bake for 35 minutes, or until golden brown and baked through.
10 - Rest the loaf in the pan for 10 minutes post-baking. Turn out onto a serving plate while warm.
11 - Combine powdered sugar, milk, and vanilla extract in a bowl until a smooth glaze forms. Drizzle over the warm monkey loaf before serving.
