Brioche Monkey Bread

Ingredients

• 1/2 recipe brioche dough
• 1 cup dark brown sugar
• 1/2 cup butter
• 2 tablespoons honey
• 1 teaspoon salt, divided
• 1 cup granulated sugar
• 2 tablespoons cinnamon
• 1 teaspoon powdered ginger
• 1/2 teaspoon nutmeg

Directions

1. To proof the dough, take the overnight-chilled brioche dough out of the refrigerator. Cut it into 20 equal pieces, roll each piece into a ball, and leave them on the counter in a warm spot for 1-2 hours, loosely covered with plastic wrap.
2. To make the caramel, add the butter, honey, brown sugar, and 1/2 teaspoon salt to a small saucepan set over medium heat. Whisk while the butter melts, then keep whisking until the sugar dissolves and the caramel looks smooth and unified. Take the pan off the heat and set it aside.
3. To assemble, butter a loaf pan, then spoon about 1/3 of the caramel into the pan. Preheat the oven to 350 degrees Fahrenheit. When the dough has finished proofing, the pieces should feel airy and very delicate. Stir together the sugar, spices, and 1/2 teaspoon salt in a large bowl. Working with a few pieces at a time, carefully coat the dough balls in the sugar mixture. Arrange 10 of the coated dough balls in the prepared pan without packing them tightly. Scatter about 1/2 of the sugar mixture over the dough, then drizzle 1/3 of the caramel on top. Add the remaining dough balls in a second layer, then finish with the rest of the sugar mixture and caramel.
4. Set the loaf pan on a sheet tray, then place it on the center rack of the preheated oven so any bubbling caramel has somewhere to land. Bake for approximately 50 minutes, until the top is deeply browned and a thermometer pushed into the middle registers 210 degrees Fahrenheit. Let the bread cool in the pan for 20 minutes, then turn it out onto a plate to serve. This bread is best soon after baking; if it has cooled too much and the caramel has tightened up, warm it in a 350 degrees F oven for 10 minutes to loosen it.