RECIPE COURTESY OF THE RECIPE CRITIC.
- ½ cup all purpose flour
- 3 eggs
- ½ cup milk
- 3 tablespoons melted butter, divided
- 1 tablespoon sugar
- ¼ teaspoon of salt
- Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to over mix.
- Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.
For the dough
- 2½ teaspoons active dry yeast (1 packet)
- ½ cup warm water (not hot)
- 1 cup warm milk, whole or 2%
- 6 Tablespoons unsalted butter, melted
- ½ cup sugar
- 2 large eggs, room temp
- ½ teaspoon salt
- 4-4½ cups flour + more for dusting work surface.
For coating the balls
- ¼ cup (half a stick) unsalted butter, melted
- 1 cup sugar
- 1 Tablespoon ground cinnamon
For the crumble
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons unsalted butter, melted (you can use salted butter if desired)InstructionsMake the dough
In a large mixing bowl dissolve the yeast in the warm water for about 3-5 minutes. Whisk it around a little bit, then whisk in the melted butter and warm milk. Add eggs, whisk until combined.
With a wooden spoon stir in 2 cups of the flour, salt, and sugar. Once everything is combined, stir in 2 more cups of flour, stirring until the dough pulls away from the sides of the bowl. Add ½ a cup to 1 cup more flour until you have workable dough.
Turn the dough out onto a floured work surface, knead the dough for 4-6 minutes or until the dough springs back after it is touched. Place the dough into a lightly greased mixing bowl, cover with a kitchen towel or plastic wrap, and allow to rise in a warm draft-free place for 1-1½ hours or until doubled in size.
Make the cinnamon and sugar mixture by combing the cinnamon and sugar in a wide bowl. Melt the butter for dipping, grease a bunt pan with butter or cooking spray, and make the crumble by combing the melted butter, brown sugar, and cinnamon.
Knead the dough for about 2 minutes just to get the air out, then form the dough into about 40 1½ tablespoon-sized balls. You’ll have more or less depending on the size. Dip each ball in the melted butter then into the cinnamon sugar mixture and place them in the prepared bunt pan. Arrange 20 in the pan, sprinkle with half of the crumble, then top with remaining balls and crumble. Allow to rise until doubled in size, about 1½ to 2 hours or overnight.
Once the balls have doubled in size or the next morning, preheat oven to 375F. Once the oven is heated, bake the bread for 25-35 minutes or until baked all the way through. If they start to brown too much in the oven just lightly cover with foil.