Grease the pan

• Generously grease a large bundt pan with the softened butter.

Make the dough

• Mix the softened butter, warm milk, warm water, white sugar and salt.
• Combine the flour with the yeast, then add to the milk mixture.
• Add a little more flour if the dough is sticky.

Knead and let rise

• Knead the dough for 6–7 min until smooth.
• Cover and let it rise until doubled in size.

Prepare the coating

• Mix the brown sugar and ground cinnamon in a bowl.
• Melt the butter.

Shape the dough balls

• Cut the dough into about 60 small pieces.
• Roll each piece into a ball, dip it in the melted butter, then roll it in the cinnamon sugar.
• Place the coated balls in the greased bundt pan.

Chill overnight

• Cover the pan and refrigerate overnight.

Rest at room temperature

• Take the pan out of the fridge and let it rest at room temperature.

Bake

• Preheat the oven to 180 °C.
• Bake until golden and cooked through.

Cool and unmould

• Let the monkey bread cool in the pan before turning it out.