Caramel-Pecan Monkey Bread

165388_515350458063_4685435_nI found this recipe in a Taste of Home magazine a week or so before our wedding. As we had opted for a Honeymoon at home I decided to make this recipe for a special breakfast the morning after our wedding. It seems like a lot of work, and it is, but it is completely worth it! You can see this recipe on their website here. I have converted it for British measures.

Ingredients

Sweet Dough

1 package(2 tsp)(7g) yeast

1/4 c/60 ml plus 1 tbsp warm water

1 1/4c/300ml warm milk

1/3c/75g butter/margerine

1/4c/50g sugar

2 eggs

1 tsp salt

5c/625g plain/allpurpose flour

 

Directions for making the Sweet Dough

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, or follow the raising directions on your yeast. I used the quick yeast(1 raise) and skipped the refrigeration.

Ingredients for Caramel Sauce

2/3c/133g packed brown sugar

1/4 c/56g butter or margerine

1/4c/70 ml whipping cream

Directions for Caramel Sauce

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes.

Assembly

Ingredients for Assembly

3/4c/100g pecan pieces

1c/201g sugar

1 tsp cinnamon

1/2c/113g butter or margerine (measured then melted)

Directions for Assembly

Pour half the Caramel Sauce into a greased 10-in/26cm fluted tube pan; sprinkle with half of the pecans. Punch dough down; shape into 40 balls (about 1-1/4-in, 3cm 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 350F/170C 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.DSCF1899

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