Add 1 ½ cups of whole milk to a small sauce pan.  Place over low heat and warm through, stirring the milk occasionally to evenly distribute the heat. The milk should be warm, but not hot.

Add the warmed milk, ¼ cup of sugar, and 1 standard packet of active dry yeast to the bowl of a stand mixer. Using the hook attachment, stir the milk and yeast mixture for 5 minutes until it’s a bit frothy.

Turn off the mixer and add in the 2 eggs, 5 tablespoons melted butter, 1 teaspoon salt, and 1 cup of all purpose flour. Starting at a low speed, turn the mixer on, increasing to a medium speed once the flour begins to incorporate. After about a minute, turn off the mixture and add the remaining 4 cups of flour. Mix until combined and then let the mixer continue to run, kneading the dough, for about two minutes. If preferred, you can also take the dough out of the bowl once it’s come together and knead it by hand for about 5 minutes.

Grease a bowl with about 1 teaspoon oil and transfer the dough to the bowl. Lightly grease the top of the dough and cover the bowl with a clean kitchen towel or plastic wrap.

Let the dough prove for 1-2 hours until doubled in size. At typical room temperature, this usually takes closer to two hours.

Optional step: While the dough is proofing, soak the ½ cup of chopped apples in 3 teaspoons of bourbon and 1 teaspoon of vanilla extract.

Punch back the  dough once it’s finished proving. Tear off pieces of dough, about  1-1½ tablespoons in size and roll into balls.

Roll the balls in the cinnamon sugar mixture and arrange into the bundt pan. Once one layer of dough balls have covered the bottom of the pan, sprinkle 2 tablespoons of the diced apples over the top, being sure to leave any remaining bourbon behind

Arrange the remaining dough balls over the  top  and sprinkle the remaining 2 tablespoons of diced apples over the top.

Set the bundt pan aside for a second proof. About twenty minutes, until the dough expands into the rest of the pan.

Optional step: Mix ½ cup of chopped apples in 3 teaspoons of bourbon and 1 teaspoon of vanilla extract.

Open each can of biscuits and divide each individual biscuit into quarters.

Roll the balls in the cinnamon sugar mixture and arrange into the bundt pan. Once one layer of dough balls have covered the bottom of the pan, sprinkle 2 tablespoons of the diced apples over the top, being sure to leave any remaining bourbon behind.

Arrange the remaining dough balls over the top and sprinkle the remaining 2 tablespoons of diced apples over the top.

Preheat the oven to 350°

Mix ¾ cups of melted butter, ⅔ cups of brown sugar, 1 teaspoon of vanilla extract, 1 tablespoon of applesauce, and 1 teaspoon of bourbon.

Pour the butter mixture over the top of the dough, spreading evenly so it runs through the cracks in between each dough ball.

Bake the apple monkey bread for 35-45 minutes, placing a baking tray underneath to catch any potential pieces that bubble over.

Once the top of the monkey bread is browned, remove from the oven and let cool in the pan for at least 10 minutes.

Flip the bundt pan over onto a plate, encouraging any of the sauce to come out and drip over the cake.

Slice and serve or gather around the plate and tear pieces of the monkey bread off.  Enjoy!