• Heat the milk in a small saucepan over medium heat until little bubbles begin to form around the outer edge. Remove from the heat and let stand until cooled to room temperature. Meanwhile, sprinkle the active dry yeast into the warm water in the mixing bowl of your stand mixer. Let stand for 5 minutes. It should become bubbly and foamy.
• Add in the sugar, eggs and melted butter. Mix on low speed and then pour in the milk. Gradually mix in your flour and salt mixture on low speed, scraping down the sides of the bowl as needed, until everything is combined.
• Turn your dough onto a lightly floured work surface and knead the dough for about 10 minutes, adding more flour if the dough is too sticky to work with. Grease a large bowl and place the dough into the bowl. Cover with plastic wrap and a kitchen towel (over the plastic wrap) and place in a warm spot until doubled in size, about 1 1/2 hours.
• When your dough is about ready, prep your ingredients for the dough balls. Melt the butter and mix the sugar and cinnamon in a medium to large sized bowl. Lastly, spray your bundt pan with non-stick baking spray and set aside. Preheat oven to 350 F.

For the peaches:

• Cut your peaches in half, twist to break apart and remove the pits. Slice into wedges and slice again to create small chunks. Place your peaches into a bowl and mix with the sugar and add a dash of cinnamon. Mix and set aside.

For the dough balls:

• Punch down dough when it is ready. Transfer the dough to a lightly floured work surface and portion it out into 1/2” size balls. (I used a bench scraper to cut mine). Dip each dough ball into the butter and then into the cinnamon sugar and arrange, forming a bottom layer in your bundt pan. Pour in your peaches and allow the peaches to fall as they may. They will fall in between the dough balls. And cover the peaches with the remaining dough balls. (Repeat same process to create remaining dough balls).
• Place the bundt pan on a parchment lined baking sheet (just for protection) and bake for about 40-45 minutes or until golden brown. Start checking on your monkey bread after 30 minutes. Allow to cool for at least 20-30 minutes. Invert onto a cooling rack and plate and serve.