Caramel Monkey Bread Recipe

Gooey caramel holds together nut-and-sugar-coated balls of sweet dough in this pull-apart treat that is fun and festive to eat.

| March 2011 Web

The following is an excerpt from Simply Great Breads by Daniel Leader with Lauren Chattman (Taunton, 2011). The excerpt is from Chapter 4: Quick Yeasted Treats. 

Caramel Monkey Bread Recipe

Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. I was expecting a crowd to gather when I offered Caramel Monkey Bread to my staff. The aroma alone was enough to draw people from near and far. Maybe because I had heard my son refer to the recipe as “monkey brains,” I wasn’t expecting it to be so beautiful. But it was. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory.

As a bonus, you’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.

For the Dough: 

17.64 ounces / 500 grams (4 cups) unbleached all-purpose flour
2.16 ounces / 61 grams (1/3 cup) granulated sugar
.23 ounce / 7.5 grams (2 1/2 teaspoons) instant yeast
.2 ounce / 6 grams (1 1/4 teaspoons) fine sea salt or kosher salt
7.9 ounces / 245 grams (1 cup) room temperature milk (70°F to 78°F)
2.55 ounces / 72 grams (1/3 cup) room temperature water (70°F to 78°F)
1.21 ounces / 34 grams (2 1/2 tablespoons) unsalted butter, softened
1 large egg

For the Coating:

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