Garlic-Cheese Monkey Bread

Yield

12 muffin-sized monkey breads.

Ingredients

• One batch of “Brioche Loaf” dough, proofed once and chilled
• 1/2 cup (1 stick, 120 g) unsalted butter
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 1/2 cup (130 g) shredded cheese, fontina or similar

Steps

1. Line a muffin pan with liners, and spray with cooking spray.
2. Melt the butter in a small saucepan. Add the garlic and salt and cook until just starting to brown. Remove from heat, transfer to a bowl, and allow to cool slightly.
3. Add thyme, basil, and oregano to melted butter/garlic mixture.
4. Divide dough into four equal pieces, then divide each piece into three equal pieces, then divide each piece into six equal pieces, for a total of 72 pieces roughly all the same size. Loosely form each piece of dough into a ball.
5. Working a few pieces at a time, toss dough balls in butter/garlic/herb mixture, then roll in shredded cheese. Distribute the balls evenly among the muffin cups (six pieces per cup).
6. Cover lightly with plastic wrap and let proof in a warm spot in the kitchen for about 2 hours, until the dough has grown pillowy and soft.
7. Preheat oven to 350 °F. Bake monkey breads for 25 to 28 minutes, rotating halfway through, until they are golden brown on top.
8. Remove and let cool on wire rack for a few minutes, then remove monkey breads from muffin liners. Brush the breads with the remaining garlic butter (if any). Serve warm.
9. The monkey breads will keep for a day at room temperature in an airtight container. You can reheat them in a 300 degree F oven for 4 to 6 minutes.

Source

https://dessertfirstgirl.com/2020/11/garlic-cheesy-monkey-bread.html