Desserts

Monkey bread

8 oz egg liqueur

1/3 cup milk

1 yeast cube

5 cups flour

1/2 cup sugar

1 Tbsp. vanilla extract

1 egg

salt

1/3 cup butter

2/3 cup brown sugar

1/3 cup chocolate chips

1/2 cup hazelnuts, chopped

Heat the egg liqueur and the milk until lukewarm. Crumble in the yeast and dissolve by stirring.
Combine the flour, sugar, vanilla sugar, egg and a pinch of salt. Pour in the milk mixture.
Knead the dough using the dough hook and leave to rise in a warm place for about 45 minutes.
Preheat the oven (400 °F). Melt the butter and 1/3 cup brown sugar in a saucepan. Put the rest of the brown sugar on a baking tin. Briefly knead the dough. Scoop walnut-sized dough clumps (20-25) and press a chocolate chip into the center of each one. Form the dough into balls and roll in the brown sugar. Grease the bundt cake pan and dust with flour.
Place half of the dough balls into the tin and spread half of the warm butter and the hazelnuts on top.
Repeat with the remaining ingredients. Bake the monkey bread in a preheated oven for 35 minutes.
Leave to cool in the pan for 15 minutes. Serve.

Lay baking paper on the oven shelf to prevent the caramel from dripping onto the bottom of the oven.