Sticky Monkey Bread

Name: Sticky Monkey Bread
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons 1/4 -ounce packet active dry yeast; 1 teaspoon apple cider vinegar; 2 Tbsps dark rum; 1 large egg yolk; 651 milliliters all-purpose flour, plus more for dusting; 118 milliliters granulated sugar; 177 milliliters heavy cream; 0 teaspoons kosher salt; 237 milliliters packed light brown sugar; 1 teaspoons freshly grated nutmeg (optional); 237 milliliters chopped pecans; 1 teaspoons salt; 59 milliliters sugar; 4 Tbsps unsalted butter, melted and slightly cooled, plus more for brushing; 12 Tbsps 1/2 sticks unsalted butter; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 118 milliliters whole milk

Sticky Monkey Bread is a vegetarian dessert. This recipe serves 12. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 492 calories, 6g of protein, and 28g of fat. From preparation to the plate, this recipe takes around 3 hours and 50 minutes. Head to the store and pick up granulated sugar, apple cider vinegar, heavy cream, and a few other things to make it today.

Instructions

Preheat the oven to 350 degrees F.

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Oven

Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.

Ingredients you will need

Pecans

Spread

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Baking Sheet

Oven

Melt 1 stick butter in a medium saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes. Stir in the vanilla, vinegar, rum, salt and the toasted pecans.

Ingredients you will need

Brown Sugar

Heavy Cream

Vanilla

Vinegar

Pecans

Salt

Rum

Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.

Ingredients you will need

Pecans

Equipment you will use

Cake Form

Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted.

Ingredients you will need

Butter

Equipment you will use

Microwave

Bowl

Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls.

Ingredients you will need

Granulated Sugar

Butter

Dough

Roll

Dip

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Cake Form

Bowl

Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.

Preheat the oven to 350 degrees F.

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Oven

Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark.

Ingredients you will need

Bread

Equipment you will use

Aluminum Foil

Kitchen Thermometer

Oven

Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top.

Ingredients you will need

Spread

Bread

Pecans

Equipment you will use

Oven

Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.

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Frying Pan

Photograph by Johnny Miller

Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F.

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Water

Milk

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.

Ingredients you will need

Sugar

Yeast

Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.

Ingredients you will need

Egg Yolk

Vanilla

Butter

Nutmeg

Dough

All Purpose Flour

Sugar

Yeast

Salt

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Wooden Spoon

Whisk

Bowl

Brush a large bowl with butter.

Ingredients you will need

Butter

Equipment you will use

Bowl

Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.

Ingredients you will need

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Ingredients you will need

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl