Wednesday, February 10, 2010
Caramel-Pecan Monkey Bread
I thought it was about time I tried a sweet monkey bread (after the many buttery monkey breads I have made). This makes a great breakfast!
5 cups flour, divided
2 ¼ teaspoons instant yeast
½ cup powdered milk
¼ cup sugar
1 teaspoon salt
1 ½ cups warm water
1/3 cup butter, melted
2 eggs, lightly beaten
2/3 cup (5 ounces) packed brown sugar
¼ cup butter, cubed
¼ cup heavy whipping cream
¾ cup chopped pecans
1 cup sugar
1 teaspoon ground cinnamon
½ cup butter, melted
In large mixing bowl, combine 3 cups flour, yeast, powdered milk, sugar and salt. Add water, butter, and eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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-inch fluted tube pan; sprinkle with half of the pecans.
Punch down dough; shape into 40 balls (each ball will be about 30 gm). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip ball sin 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.
Place cookie sheet and/or large sheet of aluminum foil on bottom rack of oven to catch any drips. Bake monkey bread at 350°F for 30 – 35 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Cool for 5 to 10 minutes before inverting onto a serving plate. Serve warm.