Gooey Caramel Monkey Bread
This Gooey Caramel Monkey Bread is LOADED with homemade caramel sauce and made with a pillowy homemade brioche dough. Perfect made-from-scratch, crowd-pleasing recipe that is conveniently low-maintenance. Just how I like it.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 cup lukewarm water
- 1 packet instant yeast (about 2 teaspoons)
- 2 teaspoons salt
- 1/4 cup honey or sugar
- 4 large eggs
- 3/4 cup butter (melted)
- 4 1/2 cups flour (more for dusting)
- 1/2 cup butter (I prefer salted)
- 1/2 cup heavy whipping cream
- 1 1/2 cups brown sugar
- a hit of sea salt if you like that kinda thing
Steps
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.
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.
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.
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 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!
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