Gooey Caramel Monkey Bread
Ingredients
- 1 cup 1 cup water lukewarm
- 12 teaspoons 2 teaspoons instant yeast packet (about 2 teaspoons)
- 2 teaspoons 2 teaspoons salt
- 1/4 cup 1/4 cup honey sugar or
- 4 eggs large
- 3/4 cup 3/4 cup butter (melted)
- 4 1/2 cups 4 1/2 cups flour (more for dusting)
- 1/2 cup 1/2 cup butter (I prefer salted)
- 1/2 cup 1/2 cup heavy whipping cream
- 1 1/2 cups 1 1/2 cups brown sugar
- sea salt a hit of if you like that kinda thing
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Instructions
- Make the Dough: Mix all the dough ingredients together in a mixing bowl, adding flour last. The mixture will be sticky. Cover loosely with plastic wrap or a damp towel. Set aside in a warm-ish place to rise for 2 hours. Once it has risen, transfer to the fridge to chill so it’s easier to handle.
- Roll the Dough: When the dough has chilled, roll out half of it on a floured surface to a medium thickness. Cut it into bite-sized pieces or roll into balls. Wrap the other half of the dough in plastic wrap and store in the freezer for next time.
- Make the Sauce: Melt the butter, heavy cream, and brown sugar in a saucepan. Bring to a boil, stirring constantly, and heat for exactly five minutes. Remove from heat.
- Assemble: In a bundt® pan or pie pan, layer: 1/4 cup caramel sauce, dough, 1/4 cup caramel sauce, dough, 1/4 cup caramel sauce. Reserve the remaining sauce.
- Bake: Bake for 25-30 minutes at 350 degrees or until the top pieces are browning a little bit. Invert onto a serving plate and top with extra sauce if you want (um, yes, I DO WANT). Enjoy!
Source
Original recipe: View Original