How perfect would that be with a baked ham or springtime greens?
Until now, we've only encountered the more traditional monkey bread – sticky sweet and usually made from canned biscuits. This recipe is something else entirely – monkey bread of the highest order.
And that's not surprising coming from a chef who has worked under Daniel Boulud and Rick Tramonto and is now chef and co-owner of one of Chicago's hottest new restaurants.
We can't wait to give this new savory version a try.
Related: Working with Yeast: Be Not Afraid!