# What You Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 2¼ teaspoons instant dry yeast
03 - ¼ cup granulated sugar
04 - 1 teaspoon salt
05 - 1 cup whole milk, lukewarm
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs
→ Filling
08 - ¾ cup packed brown sugar
09 - 2½ teaspoons ground cinnamon
10 - ½ cup unsalted butter, melted
11 - ½ cup mini chocolate chips
12 - ½ cup chopped pecans or walnuts
13 - ½ cup toffee bits or soft caramel candies, chopped
→ Glaze
14 - 1 cup powdered sugar
15 - 2 tablespoons milk
16 - ½ teaspoon vanilla extract
# How To Make It:
01 - In a large mixing bowl, thoroughly blend the all-purpose flour, instant dry yeast, granulated sugar, and salt.
02 - Add lukewarm whole milk, melted unsalted butter, and eggs. Mix until a soft dough forms, then knead for 8 to 10 minutes until smooth and elastic. Add extra flour if the dough is too sticky.
03 - Cover the bowl and allow the dough to rise in a warm environment for 1 hour, or until doubled in size.
04 - Generously butter a large bundt pan to prevent sticking.
05 - Combine brown sugar and ground cinnamon in a shallow bowl to prepare the coating mixture.
06 - Deflate the risen dough and divide it into 40 to 45 small balls, approximately 1 ounce each.
07 - Dip each dough ball in melted butter, roll in cinnamon-sugar mixture, and layer in the bundt pan. Between layers, scatter chocolate chips, chopped pecans or walnuts, and toffee bits.
08 - Drizzle any leftover melted butter evenly over the prepared dough balls in the pan.
09 - Cover the pan and let dough rise for an additional 30 minutes. During this time, preheat oven to 350°F.
10 - Bake on the middle rack for 35 minutes, until the loaf is golden brown and thoroughly cooked.
11 - Allow loaf to cool in pan for 10 minutes, then invert onto a serving plate.
12 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze generously over the warm loaf before serving.
