A sweet confection to tear and share - favorite of adults s and kids
Warm the milk (just warm to touch) and soften the butter. Bring the egg to room temperature. Activate the yeast by mixing it in ½ c milk mixed with 1 tsp of sugar. Set aside until it is bubbly.
With the paddle attachment on mix the dry ingredients for 30 seconds. Remove the paddle.
Make a well in the center of the mix and add the activated yeast mix along with milk and softened butter and 1 egg. Attach the dough hook. Turn the mixer on the lowest setting and mix for 1 minute.
Scrape the sides if needed and mix on the recommended dough setting (kitchenaid speed 2 )for 3 to 4 minutes until the dough comes together into a soft smooth ball. 2 minutes into mixing check the dough. If it looks stiff and dry add 1 to 2 tbsp of water. If the dough seems to stick to the sides and not come together scrape the sides.
It should not take longer than 5 minutes of mixing.
Place the dry ingredients is a wide mouthed bowl or on a clean work surface . Mix lightly and make a well in the middle. Add the activated yeast and half the milk along with a beaten egg.
Lightly mix and start kneading by incorporating more of the dry ingredients to the wet. Slowly add more of the remaining milk as you knead. The dough should stat coming together into one big mass.
Add the softened butter and knead it in . If the dough sticks to the surface dust with a little flour and keep kneading . As you knead the texture of the dough changes and it relaxes a bit.
Do a window pane test (See Notes) to see if the dough is ready. If not knead for another couple minutes and test a gain. 10 to 15 minutes of kneading by hand is all it is going to take.
Form the dough into a smooth ball. Place it in an oiled bowl. Turn the ball to coat all sides with oil. Cover with an airtight lid or moist kitchen towel and set aside to rise in a warm place. It takes about 1 to 1 ½ hours.
Soften 2 tbsp of butter . Liberally coat the insides of the bundt pan with butter – making sure to get into all nooks and crannies and the center tubing section. Set aside.
Roll each piece of dough into a ball. Taking one ball at a time brush with the melted butter and roll in the cinnamon sugar and place in the pan. Arrange the balls evenly all around he pan. Keep layering the balls until all are used up. Sprinkle the remaining cinnamon sugar evenly over the dough and drizzle any remaining melted butter.
Place the oven rack in the middle and preheat oven to 375°F (190°C). When ready to bake uncover and place the pan in the hot oven. Reduce the temperature to 350°F (175°C) and bake until the top is browned and you see the caramel bubbling on the sides - about 30 to 35 minutes. Cool in the pan for 5 minutes only. Turn out on to a serving platter or to a cooling rack if serving later.