Monkey Dunkey Bread

30m forming, 2 h rise, 30-40m bake @ 350F/176C on lowest rack with preheated pan (carmelization) Aprrox 3 h before eating.

Make 540g Brioche Dough a day ahead.

Dunking sauce (from day before or morning of)

Combine and bring just to a boil (200F/93C) in a medium saucepan. Set aside and cool for 1 h and keep warm)

Rolls

Dough, divide into half. Keep other half in fridge.

Divide half dough into 16 (17g each) balls.

Roll each one into 5cm disk with thinner edges and place (5-6g ) chocolate in the middle, roll into ball.

Cover and keep cool as you work as quickly as possible.

Repeat with other half of dough and chocolate to make another 16 balls

Wrap bottom of pan with tin foil to prevent leaks.

Dunk rolls into dunking sauce with fork,covering completely, and place loosely into tube pan.

Drizzle remaining sauce over top.

Cover and let rise for 1.5-2H.

1H in, set oven rack to lowest level and place pan inside. Preheat to 350F/176C.

When risen, bake for 30-40 minutes until 190F/87C.

Glaze

Cook in non stick pan until 360F/182C (deep amber). Remove from heat, just before to coast to 360F/182C

Off heat, add cream carefully and stir with spatula until even.

Return to low heat and stir until smooth and all pieces dissolved.

Remove from heat and then add butter.

Transfer to 1 cup measure and let cool for 3 minutes. Add vanilla then let cool stirring 3-4 times as it does so. Keeps 3d room temp, 90d in fridge.

Serving

Remove bread from oven and cool on rack for 5 minutes.

Remove outer layer by resting onto upside down bowl or narrow cake pan.

Loosen bread from bottom of pan and center tube, invert onto serving plate carefully, Drizzle with warmed glaze (1m in microwave, stirring half way through)

Serve.