For the Dough:
In a medium bowl, combine the yeast, warm water, and 1/2 teaspoon of sugar. Give it a little stir. Let the mixture sit for about 5 minutes, until it becomes foamy.
Meanwhile, in a large bowl mix together the flour, salt, and remaining 2 tablespoons sugar.
In another medium bowl, whisk together the eggs, oil, and honey.
When the yeast is foamy, add it to the dry mixture along with the whisked egg mixture and stir to combine. Using a stand mixer, or elbow grease and a floured board, knead the dough until it is smooth and slightly sticky, about 7 to 10 minutes. Add up to a ½ cup of flour if needed.
Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it sit at room temperature until doubled in size, about 2 hours. The dough can be made the night before and refrigerated at this step.
For the Monkey Bread:
When you are ready to bake, preheat the oven to 375°F and oil a 12-cup Bundt or tube pan.
In three small separate bowls add the Syrian Za’atar, Everything Bagel Spice and Garlic Salt and set aside.
Divide and roll the dough into 24 equally sized balls.
Dip 8 of the rolled dough balls into the melted butter and roll in them in the Syrian Za'atar until coated evenly, then pile them into the prepared Bundt pan to take up 1/3 of the space.
Repeat the process spicing 8 balls with the Everything Bagel Spice and 8 balls with Garlic Salt. Arrange the three spice flavors in 3 neat piles in the Bundt pan. Don't worry about them touching, the flavors may transfer a bit but they are all delicious.
Let the spiced monkey bread rise in the pan and rest for 30 minutes at room temperature.
Bake for 30 to 40 minutes or until the internal temperature reaches 190°F. Let the monkey bread cool for 20 minutes in the pan on a rack, then tilt the bread out of the pan onto a plate before serving.
For dipping, place the sour cream in a small ramekin and sit it in the center of the monkey bread for dipping.
Enjoy and keep any leftover bread in an airtight container at room temperature.
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