Monkey Bread

  1. Combine yeast, sugar and water in mixing bowl.
  2. Let stand.
  3. Combine half of butter, salt and warm milk in a bowl.
  4. Butter need not be totally melted.
  5. Add butter mixture to yeast blend and stir in whole eggs and yolks.
  6. Beat to blend thoroughly.
  7. Start adding flour, cup at a time, stirring well after each addition.
  8. After five cups are added dough will become quite sticky.
  9. Turn dough out onto lightly floured board and work with hands.
  10. Scrape under flour on board, lift dough and fold over.
  11. Continue lifting and folding while adding more flour until dough is elastic and pliable.
  12. Shape dough into ball and put it in buttered bowl, turning to coat all over with butter.
  13. Cover with plastic wrap and set in warm, draft-free place to rise until doubled in bulk.
  14. Punch dough down and let it rest for five minutes.
  15. Turn it out onto lightly floured board and shape once more into ball.
  16. Let stand 5 to 10 minutes.
  17. Butter a 10-inch tube bread pan.
  18. Drain currants.
  19. Melt remaining butter in a saucepan and add brown sugar and currants.
  20. Pinch off enough dough to make golf-ballsized balls.
  21. Roll in butter and currant mixture.
  22. Line bottom of pan with balls and continue arranging in loose layers.
  23. Pour remaining butter and currant mixture on top.
  24. Cover with foil and let rise until doubled in bulk.
  25. Meanwhile, preheat oven to 375 degrees.
  26. Place pan in oven and bake approximately one hour or slightly longer.
  27. Tap top; it will sound hollow when the bread is done.
  28. Unmold and let cool before slicing or serve it warm and pull it apart.

active dry yeast, sugar, water, butter, salt, warm milk, eggs, egg yolks, flour, currants soaked, brown sugar

Taken from cooking.nytimes.com/recipes/6832 (may not work)

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