Ingredients- 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
- 2 eggs
- 1 teaspoon salt
- 5 cups all-purpose flour
- CARAMEL:
- 2/3 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup heavy whipping cream
- ASSEMBLY:
- 3/4 cup chopped pecans
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
Directions- 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.
Taste of Home 2014
2 of 2
Caramel-Pecan Monkey Bread
(continued)
Directions (continued)- For caramel, in a small saucepan, bring the brown sugar, butter and
- cream to a boil. Cook and stir 3 minutes. Pour half into a greased
- 10-in. fluted tube pan; sprinkle with half 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.
- Preheat oven to 350°. Bake 30-35 minutes or until golden brown.
- (Cover loosely with foil if top browns too quickly.) Cool 10 minutes
- before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20
- servings).
Nutritional Facts: 2 pieces equals 334 calories, 15 g fat (8 g saturated fat), 52 mg cholesterol, 207 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.
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