Pull-Apart Monggo Bread Recipe

Heat milk, oil, and sugar in a med. saucepan just until sugar is dissolved.  Set aside to cool to 110 - 120°F.

Sift flour into a bowl, and stir in yeast. Make a well and pour in milk mixture; stir until just combined. Cover with a clean kitchen towel, and set aside for 1 hour in a warm place.

Preheat oven to 375°F. Generously butter a bundt pan. Set aside.

Uncover dough; add baking powder, baking soda, salt, and remaining flour. Stir just enough to loosen dough from bowl and turn out into a floured surface. Knead until dough is smooth, about 5 minutes.

Mix sugar and mashed monggo in a med. bowl. Cut off small pieces of dough using a knife or bench scraper, and roughly roll into balls. Coat in monggo mixture, and place in prepared bundt pan, overlapping to make 2 layers. Set aside to rise 10 minutes.

Bake 20 minutes, covering loosely with foil if top browns too quickly.

Meanwhile, make glaze: Sift icing sugar and milk powder into a bowl. Add water and vanilla, and mix to blend into a thick glaze. Drizzle over top of baked monggo bread.

Recipe originally published in the October 2014 issue of Good Housekeeping Philippines.