* Exported from MasterCook *
Caramel Cashew Monkey Bread
Recipe By : Sweet Things by Lizzie
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Nuts Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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For the dough:
1/4 cup water -- warm
1 1/4 cups milk -- whole, warmed to about 110 to 115F
2 1/4 tsp. Platinum Superior Baking Yeast -- Note:, (1/4oz, 7g)
6 Tbsp unsalted butter -- melted & slightly cooled
1/4 cup sugar -- granulated
2 eggs
1 tsp salt
4 3/4 cups all-purpose flour -- plus more for kneading
For the caramel sauce:
1 1/3 cups light brown sugar
1/2 cups unsalted butter
1/2 cup heavy whipping cream
1 pinch salt
1/4 tsp vanilla extract
For coating dough balls:
10 Tbsp unsalted butter -- melted
1/2 cup sugar -- granulated
2 Tbsp ground cinnamon
1 cup cashews -- toasted whole, chopped
This luscious caramel, cashew monkey bread is the perfect way to turn
homemade dough into the most delicious breakfast treat.
Note: Red Star Platinum Yeast contains a dough enhancer
Yield: 1 bundt pan
Preheat your oven to 350F and place the whole cashews on a baking
sheet. Bake cashews for 7 minutes. Chop to desired size and set
aside. You can turn off your oven at this point.
In a sauce pan, mix the milk and water. Cook on very low heat until
it until it reaches about 110-115F. Remove from the heat.
In the bowl of your stand mixer, sprinkle in the yeast and pour the
warm milk and water mixer over the top. Stir until combined. Add in
the 6 tablespoons of slightly cooled, melted butter. Mix in 1/4 cup
sugar. Whisk the two eggs in a separate bowl, and slowly add them in
the yeast mixture so that they don't curdle.
Add in salt and mix in flour, one cup at a time. Mix until all
ingredients are incorporated. The dough will look shaggy and sticky
at this point.
Turn the dough onto a well-floured board and knead for about 2 to 3
minutes; or knead in stand mixer for 2 minutes. You can sprinkle a
bit more flour over the dough if it's too sticky. The dough will come
together as a nice, smooth ball.
Butter or grease a clean bowl. Place the dough ball in bowl, turn it
over once to coat all sides in the butter. Cover the bowl with
plastic wrap and let rise for an hour.
Make caramel sauce during last 10 minutes of rising: Place all of the
caramel ingredients, except for the vanilla, into a saucepan. Bring
to a boil over medium heat and cook for 3 minutes, stirring
constantly. Take off the heat and stir in vanilla. Set aside.
Punch down the risen dough. On a lightly floured surface, divide the
dough into 4 equal pieces. Cut each piece into 10 equal pieces.
(Don't stress over this part - just eyeball them to make them look
more or less the same size.)
Butter your bundt pan. Sprinkle half of the cashews in the bottom of
the pan. Pour half the caramel over the top of the cashews.
Melt 10 tablespoons of butter in a microwave-safe bowl.
Combine the cinnamon and sugar in a medium bowl.
Roll each dough piece into a ball and dunk first in the butter, then
roll it around in the cinnamon-sugar mixture.
Place 20 prepared dough balls over the top of the caramel-cashew
layer. Gently push them down a bit into the caramel and cashews.
Sprinkle the remaining cashews over that layer. Pour the remaining
caramel over top.
Add the remaining prepared dough balls over the caramel-cashew layer.
Gently push the dough down again, into the caramel.
Cover with plastic wrap and let rise for about 30 minutes. While the
dough is rising, preheat your oven to 350F.
Take the plastic wrap off the risen dough pan and gently push down
the dough a bit.
Place the bundt pan on a baking sheet. Bake for about 20 minutes,
then loosely cover the top with foil to prevent over-browning.
Bake for another 40 to 50 minutes. If you shake the pan and you can
tell that the dough may still be under baked in the middle, bake it
for a few minutes longer.
Remove from the oven and let it rest for 10 minutes.
Very carefully invert the pan onto a serving plate.
Serve warm, but not straight from the pan. The caramel may burn your mouth.
If you have any leftovers, wrap in wax paper and foil. It will keep
for a day or two...maybe....if you don't have any midnight snackers
in your house.
S(Internet address):
https://redstaryeast.com/recipes/caramel-cashew-monkey-bread/
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Per Serving (excluding unknown items): 311 Calories; 17g Fat (48.6%
calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber;
57mg Cholesterol; 115mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2020 - 1213