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1
Special equipment: a 12-cup Bundt pan
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Preheat the oven to 350 degrees F and place a rack in the center of the oven.
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3
Grease a 12-cup Bundt pan with cooking spray.
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4
Stir to combine the muscovado sugar and butter, then set aside.
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5
In a large bowl whisk to combine the granulated sugar and cinnamon.
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6
Coat 10 to 12 pieces of the dough in the cinnamon-sugar mixture and place the pieces in the bottom of the prepared pan.
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7
Sprinkle in 1/4 cup of the cashews.
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8
Drizzle with one-quarter of the butter mixture.
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9
Repeat the layering process two more times, and finish with a layer of the coated dough drizzled with the butter.
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10
Bake for 45 minutes.
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11
Cool the bread slightly, about 5 minutes, then turn out onto a plate or platter.
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12
Serve with coffee ice cream.
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13
In a large bowl, whisk to combine the flour, sugar, salt and yeast.
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14
In a medium saucepan, heat the milk and butter just until the butter melts.
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15
Stir the liquid into the flour mixture.
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16
Stir in the egg and mix until a shaggy dough forms.
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17
Turn the dough onto a work surface and knead until it is smooth and elastic, 5 to 8 minutes.
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18
Grease a large bowl with butter.
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19
Transfer the butter to the prepared bowl and cover with plastic wrap.
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20
Let rise in a warm, draft-free place until doubled in size, about 1 hour 15 minutes.
