Chocolate-Stuffed Monkey Bread Recipe

Ingredients

Dough:

• 4 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 Tbsp active dry yeast
• 1 1/2 tsp salt
• 3 extra large eggs
• 2/3 cup warm water
• 1 1/2 sticks butter, room temperature
• 25 to 30 pieces milk chocolate (about 1/2 ounce or 1-inch squares)
• 1 stick butter, melted and cooled
• 1/2 cup sugar (for coating)

Notes and tips: Use good-quality milk chocolate squares or small chocolate bars for the centers. If you prefer a less sweet finish, use dark chocolate. The dough benefits from refrigeration; chilling for at least four hours helps it relax and makes rolling and cutting much easier. You can make this in a bundt pan for a classic presentation or in a loaf pan for a simpler slice-and-serve option. Serve warm for the best gooey texture.

Instructions

1. Combine the flour, sugar, yeast, salt, eggs, warm water and softened butter in the bowl of a stand mixer fitted with the dough hook. Begin kneading on low speed until the ingredients start to form a cohesive ball. Increase the mixer speed to medium and continue kneading for 5 to 7 minutes, adding a little more flour only if needed. You want a soft, supple ball of dough that is not overly sticky.
2. Stop the mixer, remove the dough hook, leave the dough in the bowl and cover it with plastic wrap. Allow the dough to rise in a warm spot until it has doubled in size. Gently punch the dough down to deflate it, re-cover the bowl, and refrigerate for at least 4 hours and up to 24 hours. This chilling step improves flavor and texture.
3. Prepare your pan by generously spraying a bundt pan or a 10x5x3 loaf pan with nonstick spray or brushing it with softened butter so the dough balls will release easily after baking.
4. When ready to assemble, gently deflate the chilled dough without overworking it to keep it relaxed. On a lightly floured surface, roll the dough into a circle about 1/4-inch thick. Using a 2 1/2-inch round cutter (or a similar-sized round tool), cut 25 to 30 circles from the dough. Re-roll scraps as necessary to get all the rounds.
5. Place one piece of chocolate in the center of each circle. Carefully stretch and mold the dough around the chocolate so it is completely enclosed, then pinch the seams to seal each ball.
6. Dip each filled dough ball into the melted and cooled butter, then roll it in the 1/2 cup sugar to coat. Place each coated ball seam-side down in the prepared pan, filling the bottom layer first and then building a second layer by nestling balls into the spaces between those on the bottom.
7. If any butter or sugar remains, drizzle the remaining butter over the top and sprinkle with the remaining sugar. Let the assembled pan sit at room temperature, uncovered, for about 30 to 40 minutes or until the dough has nearly doubled and looks puffy.
8. Preheat the oven to 375°F (190°C). Bake the monkey bread for 50 to 60 minutes, or until a deep golden brown and cooked through. If the top browns too quickly, tent the pan loosely with foil for the remainder of the bake time.
9. Carefully remove the pan from the oven and let it cool on a rack for 10 minutes. After 10 minutes, invert the pan to unmold the monkey bread. Allow it to rest briefly so the pieces settle but serve while warm for the best experience.
10. Serve the monkey bread warm or at room temperature. It’s at its peak the day it’s baked, with gooey chocolate centers and soft, pull-apart dough.