Cheese, Walnut & Hot Honey Monkey Bread

Melt the butter in a small saucepan with the milk and cool until lukewarm.

Place the flour, yeast and 1 tsp salt in the bowl of a stand mixer fitted with a dough hook and mix well. Stir the milk into the flour with the eggs to form a rough dough. Knead for 8-10 minutes. Add the Stilton and mix until evenly combined.

Transfer to a lightly greased bowl and cover, leave to prove in a warm place for 1 hour or until doubled in size.

Meanwhile, melt the honey, chilli powder, flakes and Walnuts until bubbling then set aside.

Knock back the dough and divide into 30 small balls. Grease a large 23cm bundt or savarin tin and drizzle in half the hot honey mixture. Dip the dough balls in the melted butter and roll in a little Cheddar and place in the tin, layer up, drizzling with the remaining hot honey as you go. Leave to prove for 1 hour until doubled in size.

Preheat the oven to 200oC, gas mark 6. Bake for 30 minutes, covering with foil after 20 minute to stop it getting too dark. Cool in the tin before upturning onto a board.