Tsoureki bubble bread

Tsoureki bubble bread! I’m a bit of a traditionalist and not always keen on recipe mash-ups, but in this covid-induced baking renaissance I got to thinking about my grandma’s yummy monkey bread (aka bubble bread or pull-apart bread) and thought I’d make a Greek Easter inspired version. The result is decadent and sure to satisfy your sweet tooth. The orange and mahlepi come through in every bite. This is no substitute for tsoureki (still my fave!), but a quick to make sweet bread that is fun to pull apart - good luck trying to stop yourself from pulling off another “bubble”!

#RECIPE
1/4 c (60ml) warm water
2 1/4 tsp dried active yeast
1 tsp sugar
3 1/2 c (450g) all purpose flour
3/4 c (180ml) warm milk
juice of 1/2 an orange
1 egg
2 tbsp sugar
2 tbsp (30g) butter, melted
zest of 1 orange
1 tsp ground mahlepi (mahleb)
1/2 tsp salt
Coating:
1 c (200g) sugar
2 tsp orange zest
1 tsp ground mahlepi (mahleb)
1/2 c (110g) melted butter
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Whisk together warm water, yeast, and sugar. Set aside and proof till foamy, about 10 min.
Combine yeast mixture with 1/3 of the flour, milk, OJ, egg, sugar, butter, zest, mahlepi and salt in the bowl of a stand mixer. Mix well, then continue adding flour and knead with mixer until dough forms a ball and is no longer sticky. Cover and let rise in a warm place till doubled, about 45 min.
Grease a tube cake pan (or I used a 9 inch (23cm) pan with an ovenproof container set in the middle!). For coating, combine sugar, zest, and mahlepi. Punch dough down and break off pieces to roll into walnut-sized balls. Dip each ball in melted butter, then in sugar mixture. Arrange in greased pan.
Cover and let rise till nearly doubled. Preheat the oven to 350 F (180 C). Bake bread in preheated oven for 35 minutes, till golden. Remove from oven and invert onto a plate and let cool 10 min before removing from pan. Best warm!