Name: Sriracha monkey bread
Total time: 1 h 30 min
Yield: Serves 6-8 as a side
Ingredients: 350ml whole milk; 7g sachet fast-action dried yeast; 500g strong white bread flour plus extra for dusting; ½ tsp caster sugar; flavourless oil for the bowl; 150g grated mozzarella; 100g unsalted butter; 3 cloves garlic chopped; 3 tbsp sriracha; 2 tbsp runny honey

A golden pull-apart bread with a bowl of chilli sauce on the side

350ml whole milk
7g sachet fast-action dried yeast
500g strong white bread flour
plus extra for dusting
½ tsp caster sugar
flavourless oil
for the bowl
150g grated mozzarella
100g unsalted butter
3 cloves garlic
chopped
3 tbsp sriracha
2 tbsp runny honey

Method

step 1
Heat the milk in a small pan until warm, then tip in the yeast and whisk to combine. Leave for 10 minutes to rehydrate. Put the flour, sugar and 10g of fine sea salt into a bowl, then pour in the yeasted milk. Mix until combined, then tip onto a lightly floured worksurface and knead for 10 minutes until smooth and combined. Put into a clean, lightly oiled bowl and leave to prove for 1 hour 30 minutes until doubled in size.
step 2
Tip the dough onto a lightly floured worksurface and roll into around 30 balls the size of golf balls. Stuff each with a tsp of grated mozzarella, then seal and shape into balls again. Oil a bundt tin really well (or oil and line the bottom of a 23cm loose- bottomed baking tin and put a heatproof ramekin in the centre). Add the dough balls in layers until they fill the tin. Leave to prove for another 1 hour 30 minutes until risen and puffy.
step 3
Heat the oven to 180C/fan 160C/gas 4. Bake for 45 minutes until risen and golden. Heat the butter in a small pan with the garlic and cook for a few minutes. Add the sriracha and honey, and whisk to combine. Cool in the tin on a wire rack for 5 minutes, then carefully remove the tin. Brush all over with the sauce and serve.