YIELD: 1 Bundt Pan

YOU WILL NEED:

  • 1 10-inch Bundt pan or 2 8-inch cake pans
  • Non-stick spray
  • Cooling rack
  • Serving plate or stand
  • Scissors

PREPARATION

The evening before, or about 8 hours prior to baking:

Spray your baking pan with a generous coating of non-stick spray.

Empty the contents of both baggies into the Bundt pan, reserving the caramel sauce for later use.

Cover entire pan with plastic wrap and place on the counter to thaw and proof overnight at room temperature (68°-72° F). These should proof for 8 hours. Exact time will vary depending on your home’s temperature: cooler temps may cause the proofing to take longer, while warmer temps will make it go faster.

Your monkey bread should be nearly tripled in size.

Baking, Day of:

Preheat the oven to 350° with no fan or convection. Adjust your oven racks to have one rack in the middle of your oven.

Place the baking sheet in the middle of the oven rack and bake for 15 minutes. Rotate, and bake for another 10-12 minutes. The monkey bread should appear golden brown. Bake an additional 5 minutes if needed.

Remove pan from the oven and place on a wire cooling rack. Let cool for 5-10 minutes.

When ready, place your serving plate upside down on the top of the Bundt pan. Using towels or hot pads to protect your hands, pinch the plate and the lip of the Bundt pan tightly together, and flip. Slowly lift the Bundt pan to reveal the monkey bread.

While still warm, cut a corner off of the bag of caramel sauce. Drizzle liberally on top of the monkey bread. Serve.

Ingredients: milk, eggs, flour, yeast, salt, sugar, malted milk powder, milk, pecans, butter

Baker’s Tips

  • Monkey Bread can be stored for up to a week an an airtight container at room temperature.
  • If you don’t have a Bundt pan, use 2 8-inch cake pans, or divide into muffin tins. Bake for a total of 30 minutes in cake pans and 15-20 in muffin tins, checking frequently for signs of browning.