In the bowl of an electric mixer, mix the yeast and water together to dissolve the yeast.

Add the sugar, oil, salt and and egg and mix them through.

Add one cup of flour and stir it in until the mixture is smooth.

Cover the bowl with a tea towel and move it to a warm place to rest for 15 minutes (in front of the heater is good).

Attach the dough hook and with the motor running, add the rest of the flour and knead the dough for about 3 minutes. You can do this part by hand if you don't have a dough hook.

Transfer the dough to a floured surface and divide it into 32 chunks. Shape each piece into a ball.

Roll the balls in butter so they are completely coated then arrange in the bottom of the tin (don't grease the tin).

When the bottom of the tin is coated, sprinkle the balls with the cinnamon and sugar then continue to layer the balls and cinnamon sugar until everything is used up.

Cover the tin with a tea towel again and put it back in the warm place to rest for at least 30 minutes.

While the dough is resting, pre-heat the oven to 190C (374F) fan-forced.

Bake the dough, uncovered for 12-15 minutes or until it is golden on top.

Leave it to cool in the tin for a few minutes then transfer to a wire rack.

Monkey bread is best served warm.