LEMON POPPYSEED SOURDOUGH MONKEY BREAD SKILLET

Preheat the oven to 350F. Grease a 10” baking dish or cast iron skillet with nonstick cooking spray.
In a large bowl, add all of the ingredients for the dough, and mix until well combined. The dough is going to be a little sticky, but just trust the process!
Lay the dough on a generously floured surface. Sprinkle some more flour on top of the dough and use your hands to knead a couple of times, until the dough becomes smooth. If the dough still seems too sticky, add 1 more tbsp of flour at a time, and continue to knead until it comes together more!
Divide the dough into 20 pieces (I just tear a piece off that’s about ~1 tbsp, they don’t have to be perfectly equal in size). Use your hands and fingers to pinch and form the pieces into balls. Place onto a baking sheet lined with parchment paper and set aside.
Then make the lemon sugar. Toss together the sugar, lemon zest and poppyseeds. Set aside.
Make the lemon butter. In a small bowl, mix together the melted butter and lemon juice.
Roll each ball of dough in the lemon butter mixture, then immediately in the lemon poppyseed sugar mixture to coat, and place into the prepared baking dish. Repeat the process with the remaining dough balls.
Bake at 350F for 30-35 minutes, until the top is golden brown.
While baking, whisk together the ingredients for the almond glaze in a medium bowl.
Let cool in the pan for 5-10 minutes, then drizzle the top with the almond glaze.
Serve warm.
Enjoy!