Ingredients:

  • 3 ½ cups (420 g) Strong Bread Flour, sifted
  • 1 cup (240 ml) Whole Milk, lukewarm (105-115°F)
  • 2 ¼ tsp (7 g) Instant Yeast
  • ¼ cup (50 g) Granulated Sugar (for dough)
  • ¼ cup (60 g) Unsalted Butter, melted and cooled (for dough)
  • 1 Large Egg, room temperature
  • 1 tsp Fine Sea Salt (for dough)
  • 1 cup (200 g) Granulated Sugar (for coating)
  • 2 Tbsp (15 g) Ground Cinnamon
  • ½ cup (115 g) Unsalted Butter, melted (for dipping)
  • ½ cup (115 g) Unsalted Butter (for glaze)
  • 1 cup (220 g) Light Brown Sugar, firmly packed (for glaze)
  • 1 tsp Vanilla Extract
  • ¼ tsp Fine Sea Salt (for glaze)

Instructions:

  1. Activate Yeast: Gently whisk the lukewarm milk, the ¼ cup of granulated sugar, and instant yeast in a large bowl. Let stand for 5-10 minutes until foamy.
  2. Combine Wet and Dry: Add the melted butter, egg, and 1 tsp salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface. Knead for 6-8 minutes until smooth and elastic.
  4. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot until doubled in size (approx. 45–60 minutes).
  5. Prepare Coating: Combine the cinnamon and 1 cup of granulated sugar in one shallow dish. Melt the ½ cup of butter for dipping in a second dish. Thoroughly grease a standard 10-cup Bundt pan.
  6. Shape Balls: Punch down the risen dough. Divide into 4 equal portions, then roll each portion into 10–12 small, roughly 1-inch (2.5 cm) balls (aim for about 40–48 total).
  7. Coat: Dip each dough ball completely into the melted butter, allowing excess to drip off, then immediately roll it through the cinnamon sugar mixture until fully coated.
  8. Layer in Pan: Arrange the coated dough balls randomly in the prepared Bundt pan. Do not pack them tightly; keep the layers loose.
  9. Second Proof: Cover the pan loosely and let rise again in a warm place for 30–45 minutes until noticeably puffy.
  10. Preheat Oven: Preheat the oven to 350°F / 175°C. Position a baking tray on the rack below the Bundt pan to catch any potential overflow.
  11. Prepare Glaze: While the oven heats, melt the ½ cup of butter for the glaze in a small saucepan over medium heat. Stir in the brown sugar, vanilla, and ¼ tsp salt. Bring to a low simmer, stirring constantly for 2 minutes until glossy.
  12. Pour and Bake: Gently pour the hot caramel glaze evenly over the top of the puffed dough balls in the Bundt pan. Bake for 35–40 minutes, or until deeply golden brown.
  13. Invert and Serve: Remove from the oven and let cool in the pan for exactly 10 minutes. Place a large serving plate over the top of the pan and carefully flip the bread onto the plate. Drizzle any remaining caramel over the bread. Serve immediately while warm.