Carmel-pecan Monkey Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg active dry yeast
1/4 c warm water, 110º -115º
1 1/4 c warm 2% milk, 110º-115º
1/3 c butter, melted
1/4 c sugar
2 eggs
1 tsp salt
5 c flour
Carmel: 2/3 c brown sugar, packed
1/4 c butter, cubed
1/4 c whipping cream
Assembly:
3/4 c pecans, chopped
1 c sugar
1 tsp cinnamon
1/2 c butter, melted
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Directions: |
Directions:In a large bowl; dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups of 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. You can also use a dough hook on the mixer; about 6-8 minutes. Place in a greased bowl; turning to coat the top also. Cover and let rise in a warm place until double in size; about 1 hour.
Carmel; in a small saucepan, bring brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half of Carmel into the bottom of a buttered 10 inch Bundt pan; sprinkle with half of the pecans.
Punch dough down; shape dough into 40 - 1 1/4 inch balls. In a shallow dish, combine sugar and cinnamon. Place melted butter in another bowl. Dip dough balls in butter, then in sugar mixture.
Place 20 balls in the prepared pan; top with remaining Carmel and pecans. Top with remaining balls. Cover and let rise until double in size; about 45 minutes.
Bake at 350º for 20-35 minutes or until golden brown. (Cover loosely with foil if the tops brown to quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. |
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Number Of
Servings: |
Number Of
Servings:20 - 40 Servings |
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