Monkey Bread

Ingredients

1.	Melt the 170g butter in a saucepan until the milk solids have cooked off and it starts to turn a slight golden brown
2.	Take off the heat and add in the milk then pour into a large mixing bowl
3.	Check the temperature with a sugar thermometer does not exceed 110°F/43°C then add the yeast and leave to bloom for 15 minutes
4.	Add in the sugar, and stir through
5.	In a separate bowl, sift together the flour, cornflour, and salt
6.	Add the eggs into the butter sugar mixture, then gradually add in the flour until thoroughly combined
7.	Turn the soft sticky dough out onto a lightly floured surface and kneed for 10 minutes until smooth and soft
8.	Leave in a covered bowl for 1½-2 hours until doubled in size
9.	Meanwhile, melt the extra butter and allow to cool slightly
10.	Stir together the brown sugar and cinnamon (and chocolate if using)
11.	Roll the dough into teaspoon sized balls, dip into the butter, then roll in the sugar cinnamon mix
12.	Place into a bundt tin and repeat until the tin is 3/4 full. Use any remaining dough in another tin
13.	Leave to prove for another hour, and any gaps between the balls should fill in
14.	Bake in a pre-heated oven at Gas Mark 5 / 180°C / 350°F for 35 to 40 minutes.
15.	Let the bread cool in the pan for 10 minutes, then turn out onto a plate and dig in!