Small-Batch Monkey Bread Muffins

Directions

1. For the dough, in the bowl of a stand mixer or in a large mixing bowl, whisk together the flour, yeast, sugar, and salt. Add the milk, water, and butter, and mix until the ingredients are just barely combined. Let the mixture stand for 5 minutes so the flour has time to hydrate.

2. Using the hook attachment, knead the mixture on medium speed for about 5 minutes, until a soft dough forms. Increase the speed to medium-high, and beat until the dough is soft and supple and pulls away from the sides of the bowl, about 5 minutes. The dough will be very soft, but not overly sticky. Beat in 1 to 2 more tablespoons (8 to 15 g) of flour if the dough seems very sticky; avoid adding more flour than you need. If you do not have a stand mixer with a hook attachment, knead the dough by hand in this step.

3. Transfer the dough to a lightly floured surface, and knead it with your hands for 1 minute. Form the dough into a ball, then transfer it back to the mixing bowl. Cover the dough loosely with plastic wrap, and let it sit in a warm place until doubled in size, 45 to 60 minutes.

4. While the dough is rising, prepare the coating. In a small bowl, whisk together the brown sugar and cinnamon. Place the melted butter in a separate small bowl and set it aside. Spray a 6-cup muffin pan with nonstick spray or line it with cupcake liners and set it aside.

5. Gently remove the dough from the bowl and pat into a rough 9 x 5–inch (23 x 13–cm) rectangle. Using a bench scraper or knife, cut the dough into 32 pieces. Roll each dough piece into a ball. Working with one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll each ball in the cinnamon sugar mixture, then layer five to six dough balls into each muffin cup. Cover the pan with plastic wrap, and let the muffins proof for 30 to 45 minutes, or until they are risen and puffy.

6. Preheat the oven to 350°F (180°C). Once risen, put the muffin pan on a baking sheet, and bake the muffins for 30 to 33 minutes, until they're golden brown and measure 190°F (90°C) on an instant-read thermometer.

7. Prepare the vanilla glaze. In a small bowl, whisk together the sugar, milk, and vanilla bean paste until smooth. Drizzle the glaze over the warm muffins.

8. These muffins are best served on the day they’re prepared. Any leftovers should be stored, covered tightly with plastic wrap, at room temperature or in the refrigerator for up to 2 days.