A change to the typical sweet monkey bread, let's make this savoury monkey bread. The bread is soft and fluffy and each ball is coated with different yummy toppings. Though it might look complicated but it's seriously not at all. It's in fact a fun bread to make.
Mix honey with warm milk and then sprinkle dry yeast. Give it a mix and leave for the yeast to activate, around 3-5 minutes.
Add the rest of the bread ingredients in a standing mixer bowl, including the yeast mixture. Mix to incorporate and then knead for 15 minutes. The dough will be a bit sticky. Coat your hands with some oil and form the dough into a ball. Place it in a greased bowl and cover the bowl tightly with a cling film. Leave until the dough rises double its size.
Once doubled its size, place the dough on a floured working surface and lightly knead it into a log. Cut it into 4 equal pieces and then cut each of the ¼ piece into 12 small pieces. Form those pieces into balls. Repeat with the other 3 pieces of dough to get a total of 48 balls.
Dip a ball into melted butter and then coat it with a topping. Place it in a buttered 10 inch (25 cm) bundt pan. Repeat with the rest of the balls, placing them randomly in the pan and alternating the topping.
Cover loosely with cling film and leave for the balls to puff up a bit, around 30 minutes. Bake in a preheated oven at 340 ºF (170 ºC) for 40 minutes or until fully cooked. Cover loosely with aluminium foil if the bread gets brown too fast.
Once cooked, remove from the oven and leave it for 5 minutes. Gently push the bread on the sides to make sure nothing sticks. Then flip it on a rack. Then flip it again onto a serving place so that the top is facing up. Serve warm, enjoy!