Making this bread is a bit of a time commitment if you do it all at once, but the easiest way to pull it off for breakfast is to let the dough rise overnight in the refrigerator. Just prepare the dough through step 6 of the recipe, punch it down, and stick it in the fridge to finish rising. In the morning, roll it into little balls, coat each one with butter, sugar, cinnamon, and nutmeg, and nestle them all in a Bundt pan. Let them rise again, then bake until puffed and glaze-y.
Special equipment: You’ll need a 12-cup Bundt pan and an instant-read thermometer to make this recipe. (If you’re hesitant about the special pan, you’ll be glad to know you can do a lot of other things with your Bundt pan besides making desserts.)
Game plan: This bread is best enjoyed the same day it’s baked.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...