Pecan Monkey Bread
Sweet, nutty, and flavored with warm spices, monkey bread is great to serve for to a large crowd for brunch or afternoon tea.
Serves: 18Hands-on: 30 minutesTotal: 2 hours 20 minutesDifficulty: Medium
- 1 package (2 1⁄4 tsp.) active dry yeast
- 1⁄4 cup warm water
- 3⁄4 cup milk
- 1 cup granulated sugar, divided
- 2 Tbsp. honey
- 1⁄4 cup plus 1⁄3 cup butter, divided
- 1 large egg
- 3 cups all-purpose flour
- 2 tsp. ground cinnamon
- 1⁄2 tsp. ground nutmeg
- 1⁄4 tsp. ground cardamom
- 1 cup chopped pecans
- 3⁄4 cup brown sugar
- 1⁄4 cup maple syrup
- 2 Tbsp. heavy cream
- Preheat oven to 350°F. Spray a 12-cup fluted tube pan with nonstick cooking spray and set aside.
- For the dough: In large bowl, combine yeast and warm water; set aside. Combine milk, 1⁄4 cup granulated sugar, honey, and 1⁄4 cup butter in a heavy saucepan over medium heat; heat until butter melts, about 3 minutes. Let cool to lukewarm.
- Add cooled butter mixture and egg to the yeast mixture; beat for 1 minute. Gradually add flour to form a soft dough. Turn onto floured surface and knead for 5 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise for 1 hour.
- Meanwhile, in a shallow bowl, whisk together 3⁄4 cup granulated sugar, cinnamon, nutmeg, and cardamom.
- Punch down dough. Divide dough into 1-inch pieces and roll each piece into a smooth ball. Roll dough balls in sugar mixture and place in prepared pan, sprinkling each layer with pecans.
- Combine brown sugar, 1⁄3 cup butter, maple syrup, and cream in a heavy saucepan; bring to a boil over medium-high heat. Pour over dough.
- Bake 30 minutes or until bread is deep golden brown. Invert onto a serving plate and let cool for 20 minutes, then serve.