Ingredients
Dough
- 1 1/2 cups whole milk 360 ml, approximately 366 g; warmed to 110°F (43°C)
- 2 1/4 teaspoons active dry yeast 7 g; one standard packet
- 1/4 cup granulated sugar 50 g
- 2 large eggs 100 g without shells
- 5 tablespoons unsalted butter, melted and cooled slightly 71 g
- 1 teaspoon fine salt 6 g
- 5 cups all-purpose flour 625 g; spoon and level if measuring by volume
Coating and sauce
- 3/4 cup unsalted butter, melted 170 g, divided into 113 g for dipping and 57 g for sauce
- 1 1/4 cups granulated sugar 250 g
- 1 tablespoon ground cinnamon 8 g
- 2/3 cup packed brown sugar 130 g
- 1 teaspoon pure vanilla extract 4.2 g
- nonstick baking spray for greasing the bowl and pan; use a product appropriate for your pan
Equipment
- 1 10- to 12-cup Bundt pan
- 1 stand mixer with dough hook or large mixing bowl
- 1 Kitchen scale
- 1 rimmed heatproof serving plate
- 1 Food thermometer
Instructions
Mix and shape
- Combine warm milk, yeast and the dough sugar; wait 5–10 minutes for foaming. Mix in eggs, cooled butter, salt and flour. Knead for 5–7 minutes, or until soft and elastic, using minimal extra flour.
- Cover in a lightly greased bowl and let rise until doubled, about 1–2 hours. Grease the Bundt pan thoroughly. Mix coating sugar with cinnamon.
- Press down the dough and divide into about 40–45 similar pieces. Roll into balls; dip each in the 113 g melted butter, then cinnamon sugar. Arrange loosely in the pan. Cover and rest 20 minutes while heating the oven to 350°F (177°C).
Bake and serve
- Combine the remaining 57 g butter with brown sugar and vanilla; pour over the dough. Bake 35–45 minutes, until browned and the inner bread is fully baked, not wet dough; a thermometer in a central bread piece should read about 190°F (88°C), away from the pan and sugary gaps. Loosely cover with foil if browning early.
- Rest 5–10 minutes. Using dry oven mitts, carefully invert onto a large rimmed heatproof plate. Let cool until comfortable to handle before serving; the sugar coating is very hot.
Nutrition
Serving: 1 serving (1/14 batch)Calories: 434kcalCarbohydrates: 66.6gProtein: 6.7gFat: 16gSaturated Fat: 9.5gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 4.6gCholesterol: 66mgSodium: 193mgPotassium: 117mgFiber: 1.6gSugar: 31.9gCalcium: 58mgIron: 0.8mg
Video
Notes
Formula reference and video: Sally McKenney, Sally's Baking. This version follows her homemade-dough approach and omits the optional vanilla icing. The video demonstrates mixing, shaping, coating and baking; follow the written quantities here.
The total allows 40 minutes of hands-on preparation, 40 minutes baking, up to 120 minutes first rise, 20 minutes shaped rest and 10 minutes before unmolding. Rising and baking vary; use dough and doneness cues. Do not taste raw dough.
Nutrition is an ingredient-sum estimate per fourteenth of the batch using USDA SR Legacy milk 171265 (366 g), active dry yeast 175043 (7 g), granulated sugar 169655 (300 g), egg 171287 (100 g), unsalted butter 173430 (241 g), salt 173468 (6 g), flour 169761 (625 g), cinnamon 171320 (8 g), brown sugar 168833 (130 g) and vanilla 173471 (4.2 g). It includes all coating, even if some remains in the bowls, and excludes the small variable amount of pan spray and extra dusting flour. Cooking-sensitive vitamins and unavailable trans fat are omitted; cost is not estimated.
Cool completely before wrapping. Store at cool room temperature for up to 1 day, or refrigerate for up to 4 days. Freeze portions for longer storage. Rewarm gently before serving.
