Ingredients
Dough
1.5 c. warm nonfat milk (100-110°F)
1/2 T. unsalted butter, melted
3 T. raw sugar
1/2 t. salt
4.5 t. (14g or two ¼-oz packages) dry yeast
3.5 c. heritage-grain AP white whole wheat flour
Coating
1/2 c. warm nonfat milk (100-110°F)
1 T. unsalted butter, melted
7/8 c. brown sugar
1.5 T. ground cinnamon
Directions
To prepare the dough, stir together the milk, butter, sugar, and salt in a large bowl. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in the flour. If the dough is still wet, continue stirring in flour 2 T. at a time until the dough begins to pull away from the sides of the bowl. Knead, using a stand mixer, until the dough springs back most of the way when you gently press your index finger into it. Shape the dough into a ball, and let the dough rest while preparing the filling.
Coat a 12-cup bundt pan with neutral oil, such as sunflower seed oil. To prepare the coating, whisk together the milk and butter in a small bowl. Stir together the sugar and cinnamon in a separate small bowl.
Using a sharp serrated knife, cut the dough into 16 pieces (cut in half, then half again, then half again, then half one more time). Roll each piece into a short rope, and cut each rope into at least 5 pieces. (Re-flour your hands and work surface if the dough is too sticky!) This should yield 80+ small pieces of dough.
Working with one small piece of dough at a time, dip it into the bowl with warm milk and butter with one hand. Let the excess drip off; then roll it around in the bowl of cinnamon and sugar with your other hand. Place into the prepared bundt pan. Repeat with the remaining small pieces of dough, layering them evenly into the bundt pan.
Lay a clean, dry towel over the top of the bundt pan, and place it in a warm draft-free place to let the dough rise for 30-45 minutes, or until it has doubled in size or fills ¾ of the bundt pan.
Preheat the oven to 350°F. Bake for 22-25 minutes or until the sides of the dough pieces on top feel firm to the touch. Cool for 5-10 minutes before inverting onto a serving plate.
Nutrition Facts
| Servings 16.0 | |
| Amount Per Serving | |
| calories 149 | |
| % Daily Value * | |
| Total Fat 2 g | 2 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 3 mg | 1 % |
| Sodium 20 mg | 1 % |
| Potassium 62 mg | 2 % |
| Total Carbohydrate 28 g | 9 % |
| Dietary Fiber 3 g | 12 % |
| Sugars 11 g | |
| Protein 5 g | 9 % |
| Vitamin A | 2 % |
| Vitamin C | 0 % |
| Calcium | 7 % |
| Iron | 8 % |
