Make the dough

1. Sprinkle the yeast on the warm water in a small bowl with a pinch of the sugar. Set aside for about 5 minutes until the yeast is foamy.
2.  Warm the milk in a small pan on the stove until you see bubbles around the edges. Cut up the butter and add it to the pan to melt.
3. Crack your eggs and use a fork to whip them into the butter and milk mixture, then add in the sugar, salt, and vanilla, then stir to combine. Check the temperature with your finger (the milk/egg mixture should be just warm to the touch.).
4.  Put the flour into a large bowl or your stand mixer bowl. Make a well in the center with your hands, then pour in the milk mixture then the yeast mixture. Stir with a wooden spoon to make a rough dough.
5. After that, with a dough hook on your stand mixer, beat the dough for about 10 minutes on low speed (2 on a Kitchen Aid) until you get an elastic sticky dough forms into a soft ball around the hook.
6. Cover the dough with plastic wrap and set in the fridge to rise overnight or 4 hours minimum.

Make the monkey bread

1. Chop the parsley and crush the garlic (or grate it on a Microplane), then smoosh together both of them with the olive oil, butter and pesto in a shallow bowl.
2. Drizzle olive oil in the bottom of a bundt pan, then brush all of it around the pan to grease the surface well.  Sprinkle a little of the parmesan in the bottom of the pan.
3. Set the rest of the parmesan in a shallow bowl.
4. Turn out the dough onto a lightly floured surface, then cut the dough into pieces about the size of a large shooter marble.
5. Quickly roll each piece into a ball, then place the balls into the pesto.  Roll each ball generously in the mixture, then roll the pesto covered balls in parmesan.
6. Place the covered dough balls into the pan.  When you have a good layer on the bottom of the pan, cover with about half the cheese.
7. Make another layer of dough balls until you’ve used up all the dough, filling and parmesan.  Top everything with the rest of the fontina.
8. Cover the pan to rise for 45 minutes.
9. Towards the end of the 45 minutes, preheat the oven to 375 (190 C).
10. Bake the bread for 25-30 minutes until the cheese is bubbly and dough is golden brown.
11. Let the bread cool for about 5 minutes, then run a knife around the outside of the pan and the inner ring to help release the bread (the cheese likes to stick!).  Turn the bread out onto a serving plate.  Eat it warm with some marinara sauce on the side.