Serves 8-10


250ml (8fl oz) whole milk

4 tbsp (13?4oz) granulated sugar

30g (1oz) unsalted butter, melted, plus extra for greasing

2 tsp vanilla extract with seeds

460g (1lb) plain flour, plus extra for dusting and flouring the pan

2 1?4 tsp rapid-rise or instant yeast

1 tsp salt

For the coating -

250g (9oz) white caster sugar

15g (1?2oz) green tea powder (matcha or garu nokcha)

115g (4oz) unsalted butter, melted

For the icing -

3 tbsp pasteurized egg whites

300g (11oz) icing sugar, sifted

1 tbsp yuja (yuzu) juice

3 tbsp pistachios, roughly chopped

1. Put the milk in a small saucepan with 125ml (4fl oz) water and warm to to 50 ?C (122°F).

2. Add the sugar, butter and vanilla and stir to combine.

3. In the bowl of an electric stand mixer fitted with a dough hook, combine the flour, yeast and salt. On a low speed, slowly add the milk mixture.

4. Once the dough comes together, increase the speed

to medium and mix for 7–8 minutes until shiny and smooth.

5. Tip the dough onto a lightly floured work surface and knead it briefly to form a ball. Put the dough in a large bowl and cover with clingfilm. Place the bowl in a warm place until the dough doubles in size, about 1 hour.

6. While the dough is rising, mix the sugar and green tea powder for the coating in a small bowl and set aside.

7. In another bowl, melt the butter and set aside.

8. Grease a metal Bundt tin very generously with the butter, then dust with flour and set aside.

9. Turn the risen dough out onto a lightly floured surface. Pat the dough into a rough 20cm (8in) square, then cut into sixty-four 2.5cm (1in) square pieces. Roll each piece into a ball, dip in melted butter and

roll in the sugar mixture, then layer into the prepared tin. Be sure to stagger the dough balls so they aren't stacked directly on top of each other; the staggering gives the bread the interlocking puzzle structure.

10. Wrap the tin with clingfilm and let the dough rise until it is about 1.5cm (3?4in) from the top of the tin, about 1 hour.

11. Preheat the oven to 175°C fan/195°C/375°F/gas 5.

12. Once risen, remove the clingfilm and bake for about 35 minutes until the top is a deep brown. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack.

13. For the icing, in the bowl of a stand mixer fitted with a paddle attachment, start beating the egg whites, then add the icing sugar 100g (31?2oz) at a time, on medium-low speed. Add the yuja juice and beat until smooth. Drizzle the icing on top of the monkey bread generously and sprinkle with chopped pistachios.