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Monkey Bread

This time 24 years ago I was being rushed to the hospital. I was 30 weeks pregnant and I went into labour far too early, I had placenta previa and it was terrifying. I remember thinking what if the baby doesn't make it, what if I don't make it. Billy was 2 and I was devastated at the thought he wouldn't have a Mum. It is amazing how so much terror can flash though your mind in a matter of minutes. Anyway, Jesse was born 10 weeks early and weighing a whooping 6lb 3oz. He looked tiny to me in his little incubator, covered in wires. Every year I think how incredible lucky we are. He hasn't changed much except he is now 6ft 2 and still always in a rush, he can't sit still for more than 5 minutes. I LOVE my boys, they are my proudest moments and everything else pales into insignificance. Anyway please excuse my rambling but I'm sure every other parent feels the same on their child's birthdays. We are having monkey bread for breakfast today, along with pancakes, pastries and a full English, to celebrate.
500g strong white bread flour, plus extra for kneading
8g sea salt
8g caster sugar
7g easy blend/fast action yeast
320ml water
25ml oil
  
Topping    
1 tbsp of cinnamon
120g melted unsalted butter
3 tbsp of demerara sugar

You will also need a Bundt tin, lightly greased.                        

Tip all of the dry ingredients into the bowl of a free-standing machine fitted with the bread hook attachment or into a large mixing bowl, and make a well in the centre. 

Heat the water until hand hot. Add the oil and stir to combine.

Slowly pour the water mixture into the well in the dry ingredients and with the machine running on a slow-medium speed, mix until the dough comes together. Or if mixing by hand just use a wooden spoon or spatula. Continue to knead in the machine for 7 minutes or by hand for about 10-12 until you have a silky smooth, soft, elastic dough.

Shape the dough into a ball and place into a large, lightly oiled bowl, cover with cling film and leave in a warm place for about one hour or until doubled in size.

Once doubled in size, turn out and knock back, and gently pull or roll into an oblong, with a pizza cutter cut into 8 rows by 10.

Melt the butter in a bowl, add the cinnamon and demerara sugar, give a good stir, make the pieces of dough into balls, and dip into the cinnamon butter, place into a bundt tin. Leave to prove until double in size. 
Meanwhile preheat the oven to 190. Bake for 25-30 mins, leave in the tin for at least 10 minutes before turning out and serving.
  For something a little extra add dark choc buttons to
half the dough balls