For the Monkey Bread Dough, I Used Elaine’s Alternative Slightly Lighter Option:
I let the dough prove on the counter overnight and at the point of the second prove I divided the dough into seventeen rounded balls. Meanwhile, I made the filling and white chocolate crème fraiche topping and proceeded with the recipe.
Prepare filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4 cup honey and 1/2 teaspoon salt; let cool slightly.