Monkey Bread

Heat the butter and milk together in a small saucepan over medium heat (or in the microwave) until the butter is melted - then allow it to cool to a lukewarm temperature.

Mix melted butter mixture with the honey and the yeast and set aside for 10-15 minutes until foam has formed on top.

Mix granulated sugar with 2 ¼ cups of flour and salt in a large bowl.

Add the vanilla, water, egg, and cooled milk and mix well with an electric mixer. Use a wooden spoon and stir in the remaining cup of flour bit by bit until the dough comes together without sticking to the bowl.

Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth.

Lightly oil a large bowl and transfer the dough to it. Cover the bowl with plastic wrap and allow it to rise in a warm place for about 1 hour until it has doubled in size.

When the dough has doubled, punch it down and divide it into golf ball-sized pieces.

To make the brown sugar mixture, combine the brown and white sugar with the cinnamon in a shallow bowl.

Place the butter in another bowl and use a tablespoon of it to grease a cast iron skillet.

Sprinkle about 2 tablespoons of the brown sugar and cinnamon mix into the skillet.

Dip each ball into the melted butter, then roll in the sugar/cinnamon mixture and place in the skillet. Pour any remaining butter and brown sugar over the top, cover lightly with plastic wrap, and allow to rise again for about 30 - 40 minutes.

Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for about 25 - 30 minutes until golden brown.

Remove it from the oven and drizzle the condensed milk over the top of the warm monkey bread.

Allow it to cool for about 30 minutes to absorb the condensed milk, then serve warm.