Name: Monkey Bread (Hungarian Coffee Cake)
Prep time: 175 min
Cook time: 40 min
Total time: 215 min
Yield: 16 servings
Ingredients: 1 package active dry yeast ((¼-ounce/7 grams/2¼ teaspoons); or 1 cake fresh yeast (0.6-ounce/18 grams); or 2 teaspoons instant yeast); 1/4 cup warm water ((105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)); 3/4 cup warm milk or buttermilk, or 6 tablespoons milk and 6 tablespoons sour cream ((5.125 ounces/180 grams)); 1/3 cup granulated sugar ((2.25 ounces/65 grams)); 1/2 cup unsalted butter, softened ((1 stick/4 ounces/115 grams)); 1 large egg ((1.75 ounces/50 grams)); 1 large egg yolk; 1 tsp table salt; 3 3/4 cups unbleached all-purpose flour or bread flour ((18.5 ounces/525 grams)); 1 cup dried currants or raisins (optional) ((5 ounces/145 grams)); 1/2 cup unsalted butter, melted ((1 stick/4 ounces/115 grams)); 1 cup granulated sugar or packed light brown sugar ((7 ounces/200 grams)); 2 tsp ground cinnamon; 1/2-1 cup finely chopped lightly toasted pecans or walnuts ((optional))