Honey-Tahini Challah Monkey Bread

Method

1. Dissolve the yeast and honey in the lukewarm water (about 38 °C) in a bowl, add the flour, salt, beaten egg and oil, mix, then knead on the worktop for 10 min until smooth and elastic.

   Add in this stepLukewarm water 90 mlInstant dried yeast 4 gHoney (for the dough) 30 gStrong bread flour 250 gSalt 1 tspBeaten egg, weighed 50 gNeutral vegetable oil 30 ml

2. Put the dough in an oiled bowl, cover and leave somewhere warm for 1 h, until doubled.

3. Melt the butter and brush the inside of a 18 cm tin generously (a bundt, round or loaf tin all work); keep the rest of the butter in a small bowl. Mix the brown sugar and cinnamon in another bowl.

   Add in this stepButter, melted (including for the tin) 45 gLight brown sugar 55 gGround cinnamon 1 tsp

4. Knock back the dough and pinch off pieces of about 15 g (3 cm balls), rolling each one round. Dip each ball in the melted butter, roll it in the cinnamon sugar and pile loosely into the tin. Pour any leftover butter and sugar over the top. Cover loosely and leave to rise for 30 min, until the dough fills about three-quarters of the tin. Heat the oven meanwhile.

5. Bake (oven) at 180 °C for 25 min, until deep golden on top; pull apart a ball in the centre with a fork to check there is no raw dough (88 °C inside). If the top darkens too fast, cover with foil.

   oven

6. Cool for just 5 minutes, then put a plate over the tin and turn it out; the caramel is very hot, so wear oven gloves. Mix the tahini and honey, thinning with 1 to 2 tsp warm water until it drizzles, pour over the bread and sprinkle with sesame. Pull apart and eat warm.

   Add in this stepTahini 2 tbspHoney (for the drizzle) 2 tbspToasted sesame seeds 1 tsp