Blueberry-Maple Monkey Bread

BLUEBERRY-MAPLE MONKEY BREAD

As the days grow shorter and the mornings cooler, you may be in the mood for a delicious, hot-from-the-oven breakfast like this recipe for Blueberry-Maple Monkey Bread.

Makes one 10-inch loaf

1	packet (¼-ounce) active dry yeast
½	cup milk, warm (105ºF - 110ºF)
4	large egg yolks
¾	cup granulated sugar
1½	teaspoons ground cinnamon
1	teaspoon pure vanilla extract
¼	teaspoon kosher salt
3	cups all-purpose flour
1	cup (2 sticks) unsalted butter, melted, plus more for greasing
½	cup dried blueberries
½	cup pecan halves, toasted and coarsely chopped
½	cup pure maple syrup
¼	cup light brown sugar, firmly packed

In the bowl of an electric mixer fitted with the dough hook attachment, dissolve the yeast in the milk. Beat in the yolks, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, vanilla extract, and salt. With the mixer running on low, incorporate the flour and ½ cup melted butter. Increase the mixer speed to medium and knead until the dough is smooth and elastic, 5 to 8 minutes. Stir in the blueberries. Transfer the dough to a greased bowl and cover with a sheet of plastic wrap. Allow to rise until doubled in bulk, about 1 hour.


Meanwhile, grease a 10-inch Bundt pan. Combine the pecans, maple syrup, and brown sugar. Spread the mixture into an even layer at the bottom of the prepared Bundt pan. Set aside.


Sift together the remaining ½ cup granulated sugar and ½ teaspoon ground cinnamon into a shallow baking dish. Punch down the dough and divide into 24 equal pieces. Roll each piece of dough into a ball and dip each in the remaining melted butter. Then, roll the balls in the cinnamon sugar and arrange in the reserved Bundt pan. Cover the pan with plastic wrap and allow the Monkey Bread to rise until almost doubled in bulk, 30 to 40 minutes.


Preheat the oven to 375ºF. Bake the bread in the preheated oven until golden brown, 30 to 35 minutes. Then, remove from the oven and carefully invert the bread onto a serving tray.