SALTED CARAMEL MONKEY BREAD
Make and share this Salted Caramel Monkey Bread recipe from Food.com.
Provided by gailanng
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F.
- Generously grease a 10-cup Bundt pan with 1 or 2 tablespoons of butter; set aside. (NOTE: It's important to thoroughly grease all of the little cracks and crevices of the Bundt pan, especially at the bottom where all of the sticky caramel gathers as the cake bakes. The better you grease your pan, the easier it will be to extract the cake when you're ready to serve.).
- Remove biscuit dough from packaging and separate into individual biscuits. Tear each biscuit into 3 pieces and use your hands to roll them into balls.
- Working in batches of 3 or 4 at a time, drop dough balls in the bag of the cinnamon mixture; seal bag and shake until dough is coated. Arrange dough in greased Bundt pan and repeat process with remaining balls. (Alternatively, if the dough starts sticking to together in the bag, you can dip the dough balls int one at a time to ensure they're thoroughly coated with sugar and cinnamon.) Set aside while you make the sauce.
- In a medium saucepan, melt both sticks of butter over medium heat. Whisk in brown sugar, heavy cream, and 1 tsp of sea salt and bring to a simmer. Reduce heat to medium-low and continuously whisk ingredients for about 3-4 minutes, until mixture is well-combined and the brown sugar is completely dissolved. (NOTE: Salted Caramel Sauce can be made in advance and chilled for up to 2-3 days. When you're ready to use it, just microwave sauce for 30 seconds to restore it's syrup-like consistency).
- Remove saucepan from heat and carefully pour 2 cups of the warm caramel sauce over the dough balls in the Bundt pan; save the remaining sauce for serving.
- Transfer Bundt pan to oven and bake the monkey bread for about 30 minutes, or until the bread is puffy and golden brown.
- Remove Bundt pan from oven and allow to rest for no more than 5-10 minutes before inverting onto a serving plate or cake stand (with a plate underneath it to catch any sticky drippings).
- Drizzle the remaining caramel sauce over the monkey bread. Sprinkle with sea salt to taste just before serving (optional).
Nutrition Facts : Calories 881.5, Fat 44, SaturatedFat 22, Cholesterol 82.5, Sodium 1450, Carbohydrate 117.2, Fiber 1.6, Sugar 74.3, Protein 8.2
SALTED CARAMEL MONKEY BREAD
I first tried Monkey Bread when I moved to Nashville. I loved the pull-apart aspect and the flakiness of the bread, and the sweet sticky indulgence of it. This version has dates, walnuts and pecans, which add an amazing textural layer to the ooey-gooey goodness.
Provided by Maneet Chauhan
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.
- Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.
- Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.
- Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.
- Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.
- Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.
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