Monkey bread sounds fun, and it most certainly is. It’s basically balls of pillowy white bread dough dipped intosyrup and coated in sugar, then baked as a whole. Sort of like a very rough and ready share-and-tear loaf. My version—for an exceedingly indulgent brunch—is laced with coffee syrup, and served with ice cream, a combination inspired by the Italian classic, affogato.
If you don’t have a ring mold you could use a loaf pan instead, and serve slices of the bread topped with scoops
of ice cream.