Does this sound like the most devine Monkey Bread variation or what?
Thanks for sharing, Saveur Magazine!
Gruyere, Rosemary & Honey Monkey Bread
-This indulgent pull-apart bread is the perfect savory-sweet combination of nutty, earthy Gruyère, fragrant rosemary, and honey.
18 tbsp. unsalted butter, plus more for greasing
4 cups flour, plus more for dusting
1 1⁄2 cups grated Gruyère cheese
1 tbsp. finely chopped rosemary
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup milk
2 (1⁄4-oz.) packages active dry yeast
1 cup honey
1⁄4 cup sugar
Grease a 10″ bundt pan with butter and dust with flour; set aside. Whisk flour, cheese, rosemary, salt, and pepper in a bowl; set aside. Heat 2 tbsp. butter with milk and 1⁄3 cup water in a 1-qt. saucepan over medium-high heat until an instant-read thermometer reads 115°. Transfer to the bowl of a stand mixer fitted with a hook attachment. Stir in sugar and yeast; let sit until foamy, about 10 minutes. With the motor running, slowly add dry ingredients; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
Melt remaining butter in a 2-qt. saucepan; whisk in honey and set aside.
Heat oven to 350°. On a lightly floured surface, pat dough out into an 8″ square about 1″ thick. Cut dough into 1-inch pieces and fit snugly into prepared bundt pan. Pour butter mixture evenly over dough; bake until golden and a toothpick inserted in the middle of the bread comes out clean, about 35 minutes. Let cool slightly before serving.