Name: Monkey Bread with Hazelnut-Chocolate Swirl
Prep time: 40 min
Total time: 205 min
Ingredients: 2.25 teaspoons active dry yeast (1 package); 0.5 cup plus a pinch granulated sugar; 2 sticks unsalted butter, melted separately, plus more for brushing and pan; 1 cup whole milk; 1.5 teaspoons kosher salt; 2 large eggs, room temperature; 4.5 cups unbleached all-purpose flour; 1.25 cups hazelnut-chocolate spread, such as Nutella, melted in microwave; 1.5 cups packed light-brown sugar; 2 tablespoons ground cinnamon

Monkey Bread with Hazelnut-Chocolate Swirl

Martha Stewart Editors

Updated on June 1, 2019

monkey bread with hazelnut chocolate swirl — Photo: Yuki Sugiura

Prep Time:

40 mins

Total Time:

3 hrs 25 mins

Yield:

1 10-inch bundt cake

We made monkey bread even more irresistible. Nutella takes this pull-apart treat to an extra level of deliciousness. The chocolate-hazelnut spread is layered throughout. When serving for breakfast, make the dough the night before and set it in the fridge, then bring to room temperature and bake. Or make it the day of and serve for elevenses.

Ingredients

2 ¼ teaspoons active dry yeast (1 package)
½ cup plus a pinch granulated sugar
2 sticks unsalted butter, melted separately, plus more for brushing and pan
1 cup whole milk
1 ½ teaspoons kosher salt
2 large eggs, room temperature
4 ½ cups unbleached all-purpose flour
1 ¼ cups hazelnut-chocolate spread, such as Nutella, melted in microwave
1 ½ cups packed light-brown sugar
2 tablespoons ground cinnamon

Directions

In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 1/4 cup warm water (110 degrees), and pinch of granulated sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 1 stick (1/2 cup) melted butter, milk, salt, remaining 1/2 cup granulated sugar, and eggs. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight).
Generously butter a 10-inch Bundt pan. Drizzle bottom with 1/4 cup hazelnut-chocolate spread. Place remaining 1 stick melted butter in a bowl. In another bowl, stir together brown sugar and cinnamon.
Deflate dough; divide into quarters. Working with one piece of dough at a time, and keeping remaining pieces covered in plastic, cut off 1-inch pieces with a sharp knife; roll into balls. Coat each in melted butter, then roll in sugar mixture; place in prepared pan. Drizzle evenly with 1/4 cup hazelnut-chocolate spread. Repeat 3 more times. Cover with plastic; let stand in a warm place until doubled in bulk, 60 to 90 minutes. (You can also refrigerate the assembled pan overnight; bring to room temperature 1 hour before baking.)
Preheat oven to 350 degrees. Bake, rotating pan halfway through, until bread feels firm when pressed lightly and is golden brown, 40 to 45 minutes. Let cool in pan 5 minutes; invert onto a serving plate and let cool completely. (If any pieces stick to pan, just pull out and arrange back in place.) To serve, pull apart, or cut into slices with a serrated knife.