Tiptree Jam Monkey Bread

Ingredients:
For the Dough:
3 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 tsp salt
1/2 cup warm milk (110°F)
1/2 cup warm water (110°F)
1/4 cup melted butter
2 large eggs
For the Filling:
1/2 cup Tiptree Jam (raspberry, strawberry, or apricot)
1/4 cup brown sugar, packed
1 1/2 tsp ground cinnamon
1/4 cup melted butter
For the Glaze:
1/4 cup Tiptree Jam
2 tbsp butter
1 tbsp milk
1/2 tsp vanilla extract

Instructions:
In a large mixing bowl, combine warm milk, warm water, and sugar. Sprinkle yeast on top and let it sit for 5 minutes until bubbly.

Stir in melted butter and eggs. Gradually add flour and salt. Mix until the dough comes together, then knead on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.

In a small bowl, mix brown sugar and cinnamon. Melt butter in another bowl. Grease a bundt pan.

Punch down the dough and divide into 20–24 small balls. Roll each in the cinnamon-sugar mixture, then dip in melted butter. Layer in the bundt pan, adding spoonfuls of Tiptree Jam between the layers for a fruity swirl.

Cover the pan with a towel and let it rise for 30 minutes. Preheat the oven to 350°F.

Bake for 30–35 minutes, or until golden brown and fully cooked. Let cool in the pan for 5 minutes before inverting onto a serving plate.

For the glaze, heat Tiptree Jam, butter, milk, and vanilla over low heat until smooth. Pour over the warm bread and let it soak in.

Serve warm, pulling apart the soft, jam-filled layers. Enjoy!