Chocolate Monkey Bread
If you don’t have a Bundt pan for this dessert, an angel-food pan (or chimney pan without a removable bottom) of the same size will do the trick.
Instructions
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1
In a bowl, combine the buttermilk and sugar.
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2
In a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the buttermilk mixture and knead vigorously until the dough starts to form.
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3
Gradually add the butter, then knead for about 5 minutes. The dough will be soft and sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.
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4
Generously butter a 10- to 12-cup (2.5 to 3 litres) Bundt pan. Dust with cocoa powder and set aside.
If you don’t have a Bundt pan for this dessert, an angel-food pan (or chimney pan without a removable bottom) of the same size will do the trick.
