Here is what you need to know to make it, and make sure to make extra glaze for dipping!
1 pkg (2 1/2 tsp) active dry yeast
1 Tbsp granulated sugar
1/3 c warm water (110 degrees)
10 Tbsp butter, divided
1 c whole milk
1/4 c molasses
3 1/4 c flour
2 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
2 Tbsp butter, room temp
1 c packed dark brown sugar
In a small bowl, combine the yeast, granulated sugar and warm water. Set aside for about 10 minutes, until the yeast activates and the mixture becomes foamy.
In a small saucepan, combine 2 tablespoons of the butter butter, the milk, and the molasses. Heat until the butter melts, stirring occasionally, and set aside to cool to room temp.
In the bowl of a stand mixer, combine flour, salt, ginger, cinnamon, cloves, and nutmeg with the paddle attachment. Attach the dough hook and turn the mixer to low speed. While the mixer is running, slowly add the room temperature (or slightly warmer - you just have to be careful not to kill the yeast) molasses mixture, then the yeast mixture. When the dough comes together, mix for 7 minutes on medium-low, or until smooth. The dough will be sticky (sticking to the bottom of the bowl is fine), but if it seems too wet add up to 1/4 cup additional flour, one tablespoon at a time.
While the dough kneads, lightly oil a large bowl. Set aside.
After the dough is smooth, turn it onto lightly floured surface and knead for an additional minute by hand to form a smooth ball. Place the dough in the oiled bowl and roll to coat in oil. Cover with plastic wrap, pressing it to the surface of the dough, and allow to rise until doubled in size, about 1 to 1.5 hours.
Generously oil or butter the loaf pan. Put the remaining 8 tablespoons of butter in a small bowl and melt in the microwave. Place the brown sugar in another small bowl.
Once the dough has risen, transfer it to a lightly floured surface and gently pat into an 8-inch square. Cut dough into 64 pieces (8 rows by 8 columns), then roll the pieces into balls. One at a time, dip the balls in butter, then roll in brown sugar and place in the bundt pan, distributing as evenly as you're able.
Cover the filled bundt pan with plastic wrap, place in a warm spot, and allow to rise for 1 more hour. The balls should be puffy and about an inch below the top of the pan.
Preheat the oven to 350 degrees. Bake the monkey bread for 30-35 minutes, until the top is golden brown. Remove from the oven and cool in pan for 5 minutes, but no longer or you risk sticking. Invert onto a cake stand and cool for another 5-10 minutes.
Creamy Whiskey Orchard Fresh Syrup Glaze
4 Tbsp butter, melted
4 Tbsp cream cheese, melted
3/8 c powdered sugar
1 Tbsp whiskey
5 Tbsp CHOICE* Orchard Fresh Syrup
In a small bowl, combine all ingredients until smooth.
Drizzle the monkey bread with Creamy Whiskey Orchard Fresh Syrup Glaze and reserve the rest for dipping!