2 tsp granulated sugar (honey or agave okay, no “sugar free” substitutions)
3 c + 3 tbsp white whole wheat flour
2 tsp salt
5 tbsp. milk of choice
1 tbsp. melted butter or margarine, melted
1 tbsp. pure maple syrup
5 tbsp. white sugar
1 tbsp. cinnamon
Instructions
Mix warm water, yeast, and sugar. Let sit 5 minutes until foamy (if it doesn’t get foamy, your yeast was dead or your water was too hot)
In a large bowl, whisk flour and salt.
Using a stand mixer with a dough hook (or a lot of elbow grease!) slowly add the yeast mixture to the flour and stir until it forms a ball. Add additional 3 tbsp water one tablespoon at a time, if necessary, to incorporate any flour remaining in the bottom of the bowl. You may need to knead by hand.
Using the hook on a low setting or kneading by hand, knead for 5 minutes. I typically split the time between hand and hook.
Cut the dough in half. Wrap one half in plastic and place in either the refrigerator or freezer– use this for cinnamon rolls later or another batch of monkey bites.
Flatten the remaining dough slightly and cover. Allow to rise for 1 hour.
Preheat the oven to 350 degrees F and spritz a muffin tin with nonstick spray.
Cut the dough into pieces and roll into ropes, about 1½ inches in diameter. Cut into squares.
In a bowl, combine milk, melted butter, and maple syrup. In a separate bowl, combine sugar and cinnamon.
Dip each piece of dough in milk and then sugar mixture. Split the dough pieces between the muffin wells (I had about 5 in each).
Cover and let rise an additional 20 - 30 minutes.
Bake for 12 - 14 minutes.
Serve as is or with icing.
Notes
These freeze well, see last paragraph of text for instructions.