Ingredients:

  • 480g bread flour
  • 50g granulated sugar
  • 7g instant yeast
  • 6g fine sea salt
  • 240ml warm whole milk (110°F)
  • 56g unsalted butter, melted
  • 60g plain Greek yogurt
  • 113g unsalted butter, melted (for coating)
  • 150g light brown sugar, packed
  • 15g ground cinnamon
  • 5ml vanilla extract
  • 1 pinch flaky salt

Instructions:

  1. Combine 240ml warm whole milk (110°F) with 56g melted butter and 60g Greek yogurt.
  2. In your mixer, whisk 480g bread flour, 50g granulated sugar, 7g instant yeast, and 6g fine sea salt.
  3. Add the liquid mixture to the dry. Knead on medium speed for 8 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
  4. Place the dough in a greased bowl, cover, and let rest for 1 hour 30 mins until doubled in size and puffy.
  5. Melt 113g unsalted butter in one bowl. In another, mix 150g light brown sugar, 15g ground cinnamon, 5ml vanilla extract, and a pinch of flaky salt.
  6. Punch down the dough and pinch off small pieces (about 1 inch). Roll them into balls.
  7. Dip each ball first into the melted butter, then roll thoroughly in the cinnamon sugar mixture until completely coated and sandy.
  8. Stagger the balls in a well greased 10 inch Bundt pan. Cover and let rise for 45 minutes until they look crowded and airy.
  9. Bake at 350°F for 35 minutes until the top is deeply browned and the caramel is bubbling.
  10. Let the pan sit for exactly 5 minutes, then invert onto a plate.