Caramel Pecan Monkey Bread

Your recipe is excellent and my entire family really love it so much. Thank you

- Bertha

All-Purpose Flour

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INGREDIENTS

Unsalted Butter

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Eggs

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Granulated Sugar

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2% Milk

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Brown Sugar

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Active Dry Yeast

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Heavy Cream

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Ground Cinnamon

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Pecans

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Salt

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Mix the yeast and lukewarm water and let it rest for a few minutes.

1

Add the milk, water, eggs, sugar, salt and some of the flour and mix.

2

Add the rest of the flour and mix again.

3

Dump it on a floured surface and knead it a few times.

4

Place the dough in a greased bowl, cover and refrigerate for 8 hours.

5

To make the caramel, bring the sugar, butter, and cream to a boil.

6

Stir for about 5 minutes or until slightly darker.

7

Pour some of the caramel into the bundt pan and sprinkle half the pecans.

8

Roll the dough into balls, then dunk each one into melted butter and cinnamon sugar.

9

Place the balls into the bundt pan (halfway), pour over the rest of the caramel and nuts.

10

Continue placing the rest of the dough balls and bake.

11

Serve and enjoy!

Make sure you proof your yeast by mixing it with the lukewarm water and waiting about 5 minutes to see if the yeast bubbles.

Tips from the chef

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