550g strong white bread flour, plus extra for kneading if doing it by hand
2½ tsp fast-action dried yeast
50g golden caster sugar
1 tsp fine salt
oil, for greasing
55 - 60 rolos
125g unsalted butter, plus extra for greasing
200g light muscovado sugar
25g cocoa powder
100g white chocolate chips
100g milk chocolate chips
For the glaze
100g icing sugar, sifted
½ tsp vanilla extract
1 tbsp semi-skimmed milk
1 tbsp cocoa powder
2 tbsp unsalted butter, melted
75g chocolate sprinkles
For the dough: put the milk and butter into a medium pan and heat gently until the butter melts and the milk is warm. Cool for a few mins, then beat in the eggs.
Mix the dry ingredients in the bowl of a stand mixer then add the liquid and stir to a sticky dough. Knead on a medium speed for 5 - 10 minutes, then grease a large bowl, add the dough and cover the bowl with clingfilm.
Leave for 1 hr or until doubled in size.
To assemble: Grease a 25cm bundt pan with butter. Melt the rest of the butter. In a medium bowl mix the sugar and cocoa plus a pinch of salt. In a separate bowl mix the white and milk chocolate chips. Spoon 2 tbsp melted butter, 3 tbsp sugar and 4 tbsps chocolate chips into the bottom of the tin.
Pull the dough into about 55 small pieces and roll into balls. Flatten each ball in the palm of your hand and place a rolo in the centre, then fold the edges in to meet each other, encasing the rolo in dough. Repeat until all your dough balls are filled with a rolo.
Taking 4 or 5 at a time, dunk the dough balls into the melted butter, then tip them into the sugar. Roll to coat, then put haphazardly into the tin. Repeat until there’s a full layer of dough in the tin. Scatter with some of the remaining chocolate chips, then carry on filling the tin with the coated dough balls. Tip any leftover sugar, butter and chocolate chips over the dough.
Cover the bundt tin with oiled clingfilm then leave to rise for a further 1 hr, or until risen and the dough no longer springs back when you poke it.
Heat the oven to 180C/160C fan. Bake the monkey bread for 35 mins, or until well risen and golden. Leave in the tin for 10 minutes until just warm, then turn upside down and remove the tin.
When the bundt is cool, whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Place the monkey bread onto a serving plate, then drizzle with the glaze and sprinkle over the chocolate sprinkles. Let it set, and then eat!