Lo’s pull-apart loaf of stuffable buns is fluffy, tangy and a little sweet. This Sunday, she’ll be serving it along with crispy-skinned roast pork belly, fresh scallions, hoisin-bean paste sauce and spicy, quick-cured chile-raisins as a special at her restaurant. Here's a gif-by-gif summary of her demo (which we broadcasted live on F&W’s Periscope account).
The first step to monkey bread greatness is making little balls of dough, which Lo tosses with a sweet-but-not-too-sweet mix of flour, Chinese five-spice powder and sugar.
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She presses the balls flat, then folds them to make buns and layers them into a Bundt pan. The loaf sits out, covered, to proof for about an hour, before being baked.