DOUGH

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1 ½ cups (375g) whole milk

2 ¼ tsp instant yeast

¼ cup (52g) granulated sugar

4 ¼ cups (640g) all-purpose, flour

1 ¼ tsp fine sea salt

2 large eggs

6 tbsp (82g) unsalted butter, melted and slightly cooled

Additional melted butter for brushing (about ¼ cup (56g))

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SPICED SUGAR

¼ cup melted unsalted butter

1 cup sugar

1 tbsp garam masala

¼ tsp fresh ground nutmeg

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GLAZE

½ cup unsalted butter

1 cup packed light brown sugar

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RUM CARAMEL

1 cup sugar

¼ cup water

⅓ cup cold butter, cubed

5 ½ tbsp dark rum

½ cup heavy whipping cream

1 cinnamon stick charred

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1. Preheat oven to 350F

2. Combine milk (95F) and yeast, set it to the side.

3. In a stand mixer bowl, combine flour, sugar and sea salt. Mix, using the hook attachment, mix on medium speed and slowly add melted butter. (can’t be hot)

4. Once the butter is incorporated add the milk with the yeast and 2 large eggs, let it mix for 2 to 3 min or until it is homogenous and smooth.

5. On a flat floured work surface, slap and fold the dough for another minute or two until very smooth. Put the dough in a greased bowl, cover with plastic wrap and let it rest for 10min.

6. Slap and fold for 2 more minutes. Put it back in the greased bowl, cover with plastic wrap and let it rise for 1 to 2 hours at room temperature.

7. Place your dough on a flat floured surface and divide it into 45 small pieces. (28 to 30 grams each), and roll into balls, toss a ball in cinnamon sugar, if it doesn't stick then roll in butter then roll in cinnamon sugar, place into a greased bundt pan or loaf pan and repeat until you use all the dough.

8. Pour hot glaze and bake at 350 F for 35 to 45 min. Take it out of the oven and let it rest for 5 min. Inverted on a large plate or a cake stand. Remove the top and add as much caramel as necessary. Serve hot, preferably.

9. for the Spiced Sugar: In a mixing bowl, combine sugar, garam masala, and fresh ground nutmeg and whisk it together.

10. For the Glaze: In a saucepan combine butter and sugar on medium-low heat.

11. Increase the heat and bring it to a low simmer for 1 min.

12. Put your glaze while it is hot over your masala monkey bread.

13. for the rum caramel: In a medium saucepan add sugar and water, make sure the sugar is fully coated with the water, heat it the over-medium low until the sugar is dissolved.

14. Lightly char the cinnamon stick using a kitchen torch or on your stovetop, and add it to the sugar, let it simmer for 5 to 8 min, (do not stir) or until the sugar turns golden brown.

15. Add the butter and begin whisking immediately, once the butter is melted and emulsified, whisk in your heavy cream until all of it is added. Remove from the heat and whisk in the rum.

16. Take the cinnamon stick out, place it into a heat-proof container, add the caramel. Allow cooling to room temperature.