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1
In a small bowl, combine yeast and a pinch of sugar with the warm water. Set aside to sit for 10 minutes, until foamy.
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2
In a small saucepan, combine 2 tablespoons butter, milk, and molasses and heat until the butter is melted. Set aside to cool briefly.
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3
In the bowl of a stand mixer, combine flour, salt, ginger, cinnamon, cloves, and nutmeg with a whisk or spoon.
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4
Attach the dough hook and turn the mixer to low speed. Slowly add the molasses mixture and then the yeast mixture. After the dough comes together mix for 7 minutes, or until smooth. The dough will be sticky (it should stick to the bottom of the bowl), but if it seems too wet add up to 1/4 cup additional flour, one tablespoon at a time.
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5
Turn dough onto lightly floured surface and knead by hand for an additional minute to form a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn to coat in oil. Cover with plastic wrap and put it in a warm spot to rise until doubled in size, about 1 to 1.5 hours.
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6
Butter the bundt pan with 2 tablespoons softened butter. Put the melted stick of butter in one small bowl, and the brown sugar in another.
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7
When the dough has risen, transfer to a lightly floured surface and gently pat into an 8-inch square. Cut dough into 64 pieces and roll the pieces into balls. One at a time, dip the balls in butter, then roll in brown sugar, and place in the bundt pan, making all attempts to distribute the balls evenly.
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8
Cover the bundt pan with plastic wrap, place in a warm spot, and allow to rise for 1 more hour. (Or you could be a gambler and refrigerate the dough overnight, and then let it come to room temperature in the morning just before baking for breakfast). The balls should be puffy and about an inch below the top of the pan.
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9
Preheat the oven to 350 degrees. Bake the monkey bread for 30-35 minutes, until the top is golden brown. Remove from the oven and cool in pan for 5 minutes (but no longer!). Invert onto a cake stand and cool for another 5-10 minutes. Devour!
