Challah Monkey Bread

Ingredients

• 3/4 cup warm water, divided
• 2 tablespoons plus 1 teaspoons sugar, divided
• 1 tablespoon instant yeast
• 3 cups bread flour
• 1 teaspoons salt
• 2 1/2 tablespoons honey
• 1/3 cup vegetable oil
• 1 large egg
• 5 tablespoons unsalted butter, melted
• 1 cup firmly packed light brown sugar
• 1/2 tablespoon cinnamon
• 1 1/2 cups confectioners sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions

1. Pour 1/2 cup warm water into a medium bowl. Stir in the sugar, scatter the yeast over the surface, cover the bowl with plastic wrap, and let it sit for 5 minutes so the yeast can wake up.
2. In the bowl of a stand mixer, whisk the flour with the salt. In a separate medium bowl, whisk the remaining 1/4 cup warm water with the honey, vegetable oil, and egg.
3. Add the yeast mixture to the flour, followed by the egg mixture. Mix with a large spoon just until everything comes together, about 30 seconds to 1 minute. Put the dough hook on the mixer.
4. Knead the dough on medium speed for several minutes, working in a few tablespoons of flour as needed, until the dough releases from the sides of the bowl while still clinging to the bottom. Turn it out onto a generously floured surface and knead by hand for 5 minutes, adding light dustings of flour if it becomes too sticky. The dough should feel a little tacky, but not glue itself to your hands.
5. Place the dough in a large bowl that has been well oiled. Cover it with plastic wrap and leave it somewhere warm until it has doubled, about 2 hours.
6. Put the melted butter in a medium bowl. In another medium bowl, whisk the brown sugar with the cinnamon. Set both bowls aside. Coat a Bundt pan with cooking spray and keep it nearby.
7. When the dough has doubled, move it from the bowl to a well-floured surface. Press it into an 8- by 8-inch square. With a sharp knife or pizza cutter, slice the dough into 8 strips across and 8 strips down, making 64 small squares. Roll each square between your hands into a little ball.
8. Using a fork, dip each dough ball lightly in the melted butter, then coat it in the brown sugar mixture. Arrange the coated balls in the Bundt pan, offsetting the layers over the gaps so the pieces lock together as they bake. Cover the pan snugly with plastic wrap and set it in a warm spot until the dough rises to within 1/2 inch of the rim, about 30 minutes to 1 hour.
9. Set an oven rack in the center of the oven. Heat the oven to 350 degrees F. Remove the plastic from the pan and bake until the top feels set and is dark golden brown, about 30 minutes. Take the pan out of the oven and let the monkey bread rest in the pan for about 5 minutes.
10. While it cools, make the glaze. In a medium bowl, whisk together the confectioners sugar, milk, and vanilla; if you want it thinner, whisk in an extra splash of milk. Turn the pan over onto a serving plate. Let the monkey bread cool for another 10 minutes, then pour the glaze over the top and let it run down the sides. Serve right away. Keep any leftovers covered in an airtight container. It is best warm, but will keep for up to 1 day.