Cranberry walnut monkey bread

Sprinkle a packet of dry active yeast over warm milk at about 105F and let it bloom 10 to 15 minutes.

Add sugar, a generous amount of melted butter, one beaten egg, all-purpose flour and salt.

Knead with the dough hook, starting on second speed then first, five to seven minutes until smooth and fairly elastic (10 to 12 by hand).

Add chopped walnuts and dried cranberries and knead another minute or two until evenly distributed.

Cover in a lightly buttered bowl and let rise until about doubled, about an hour and a half; it is ready when a poke does not spring back.

Mix cinnamon sugar at one cup sugar to one tablespoon cinnamon.

Butter the work surface and press and stretch the dough into a square about 15 by 15 inches.

Brush with melted or softened butter and cut with a pizza cutter into eight columns by eight rows, 64 pieces.

Roll each piece into a ball and toss in the cinnamon sugar to coat thoroughly.

Arrange loosely in a very generously buttered bundt pan without pressing; cover and proof 30 to 35 minutes.

Melt a touch of butter over medium heat, add brown sugar and stir until it starts to bubble; off the heat add a little orange zest and whisk to a smooth caramel sauce.

Pour the sauce evenly over the top of the proofed dough.

Bake in the centre of a 350F oven 35 to 40 minutes, until puffed and lightly browned.

Rest exactly 10 minutes, then invert onto a plate, tapping if needed, and lift off the pan.

Cool until just barely warm or room temperature before pulling apart.