Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and salt.

Add the milk and butter and mix on low until the flour is moistened.

Increase the speed to medium and mix for 6-8 minutes, until the dough is shiny and elastic.

Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 ½-2 hours.

While the dough is rising, roast the garlic: Preheat the oven to 400°F (200°C).

Slice the top off of the bulb of garlic and rub it all over with olive oil. Wrap the bulb in aluminum foil and roast on a baking sheet for 40 minutes.

While the garlic is roasting, prepare the cheese mixture: Crush the remaining 4 cloves of garlic and add to a large bowl along with the cheeses, olive oil, parsley, thyme, salt, and pepper. Stir everything together and set aside.

Once the garlic has finished roasting, squeeze the cloves from the bulb into the cheese mixture and stir to combine.

Once the dough has risen, oil a 10-inch (25 ½cm) bundt pan.

Punch down the dough and divide it into roughly 1-inch (2 ½cm) sized pieces.

Roll and coat each ball of dough in the cheese mixture and place it in the prepared bundt pan.

Cover the monkey bread and set aside in a warm place to rise until puffy and until it almost reaches the top of the pan, about 45 minutes.

While the bread is rising, preheat the oven to 350°F (180°C).

Unwrap and bake the bread for 35-40 minutes, until the top is a deep, golden brown.

Let the bread cool for five minutes before inverting onto a platter. Serve immediately – and eat carefully. It will be hot!

This is best eaten the day it is made, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, cover in foil and place in a 250°F (120°C) oven for about 15 minutes.