Everything Bagel Monkey Bread Food

EVERYTHING BAGEL MINI MONKEY BREAD

Steps:

• Heat oven to 350°F. Brush 12 regular-size muffin cups with 1 tablespoon of the melted butter.
• Separate dough into 8 biscuits. Split each biscuit in half to make 16 biscuit rounds. Cut each biscuit round into 3 triangle-shaped pieces. Press each piece to 2 inches in diameter, and fill with 1/2 teaspoon cream cheese spread. Fold over dough, and gently crimp it around cream cheese to form a ball.
• Place 4 balls in each muffin cup; brush generously with remaining 2 tablespoons melted butter. Sprinkle 1/4 teaspoon everything bagel seasoning on top of each mini monkey bread.
• Bake 18 to 22 minutes or until golden brown on top. Cool 5 minutes. Gently remove from muffin cups.

EVERYTHING BAGEL SEASONING BRIOCHE MONKEY BREAD

Steps:

• For the brioche: In the bowl of a stand mixer fitted with the dough hook, whisk the yeast and sugar together with the warm milk. Allow to sit for 5 to 7 minutes in a warm, draft-free place while the yeast blooms and forms a foamy raft on the surface. When this happens, your yeast is alive and ready to go.
• Whisk the eggs into the yeast mixture until thoroughly combined. Add the all-purpose flour, bread flour and salt. Start the mixer on low speed and mix for 2 minutes, until the dough begins to come together into a shaggy mass. Increase the speed to medium and mix the dough for 2 more minutes more to activate the gluten.
• Add the softened butter 1 tablespoon at a time, allowing each addition to completely incorporate before adding the next. The dough will get very sticky. Continue mixing until the dough is shiny and smooth, 3 minutes.
• Transfer the dough to a well-greased large bowl, and cover with plastic wrap or a kitchen towel. Allow the dough to rise in a warm, draft-free place for 1 hour.
• After 1 hour, remove the plastic and scoop the dough onto a lightly floured surface. Punch down the dough by pressing it firmly with your hands until it deflates back to its original size. Spread it out slightly and fold the dough into thirds like a business letter, bringing the top half over the center and the bottom half up and over the center. Place the dough back into the greased bowl, seam side down. Cover with plastic wrap and allow to chill in refrigerator for 6 hours or overnight.
• Remove the chilled dough and punch down once more. Divide the dough into 4 equal pieces, then divide each piece into 6 smaller pieces for a total of 24. Fold each piece of dough in towards itself and shape into a tight ball.
• For the filling: Mix the Parmesan and bagel seasoning together in a medium bowl. Put the Gruyere in a separate bowl.
• Grease a 12-cup bundt pan with a layer of butter or shortening. Sprinkle with a layer of the Parmesan seasoning mixture, about 1/2 cup, followed by a layer of Gruyere, about 1/2 cup.
• Dip each dough ball in the melted butter and roll in the Parmesan mixture to coat completely. Place each dipped dough ball in the prepared pan. Once you have a layer in the bundt pan, sprinkle with another 1/2 cup Gruyere, then continue topping with another layer of dipped brioche balls. Continue this process until you have 3 layers of dough balls. Top with any remaining Gruyere and Parmesan seasoning mixture.
• Cover the pan loosely with plastic wrap or a kitchen towel and allow to proof in a warm place until puffy and doubled in size, about 40 minutes. Preheat the oven to 350 degrees F.
• Bake until golden brown, 35 minutes.
• For the dipping sauce: Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese on medium-low speed until completely smooth. Add the sour cream, lemon zest, parsley, dill and a pinch of salt. Mix until smooth. Garnish with scallion greens.
• Turn the monkey bread out onto a platter while still warm and serve with the dipping sauce.