Korean Barbecue Monkey Bread

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Made a tray of Monkey Bread using 500g of Aged Pizza Dough. Cut the chilled dough into 20 or so portions, tossed with the mince and cheese mixture, then left arranged cubes to raise for nearly an hour at room temperature. Checked for doneness after 20 minutes cooking, but actual cooking time was more like 35. Great with shredded lettuce and zucchini pickle.

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