Fun to make, impressive to serve, delicious to eat, Monkey Bread is sticky, gooey, breakfast bliss. I love picking off individual pieces, licking the caramel off my fingers, indulging in the brown sugar and butter.
New Year’s Day is the perfect day to give in to your caramel desires, put together this tender, caramel-coated bread, and wake up to a delicious 2012.
Caramel-Pecan Monkey Bread
1 package (1/4 ounce) active dry yeast
1/4 cup water (110° to 115°)
1-1/4 cups warm 2% milk (110° to 115°)
1/3 cup butter, melted
1/4 cup sugar
1 teaspoon salt
5 cups all-purpose flour
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup chopped pecans
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.
Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).
You Might Also Like