Wednesday, March 14, 2012

Caramel-Pecan Monkey Bread

I have to caution you with a very strict warning that if you are dieting, do not make this! It is highly addictive. This is probably new my favorite sweet dish. I made this for Christmas morning and have tried to find any excuse to make it again. It is amazing!!

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 
2 eggs 
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
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).

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. 

Recipe and photo source: Taste of Home

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