CARAMEL-PECAN MONKEY BREAD
You can either cut this bread into generous slices or let people pick off the gooey pieces themselves, just like monkeys! No one can resist this caramel-coated bread.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. + CHILLING • BAKE: 30 MIN. + COOLING • MAKES: 1 LOAF (20 SERVINGS)
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
1. In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed 3 minutes. Stir in enough of the remaining flour to form a firm dough.
2. 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.
3. 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.
4. 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.
5. 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.
6. Preheat oven to 350°. Bake 30-35 minutes or until golden brown. (Cover the pan loosely with foil if top browns too quickly.) Cool 10 minutes before inverting the bread onto a serving plate. Serve warm.
MONKEYING AROUND WITH BREAD
Monkey Bread is a colorful name for pull-apart bread. Unfortunately, no one really knows the origin for the name. This bread is also known as bubble loaf, Hungarian coffee cake and pinch-me cake.