Secret Monkey bread with Pecans and Caramel Gemma Bold Baking

Sweet Dough
2 tablespoons butter, divided
1 cup milk
1/3 cup water
1/4 cup granulated sugar
2 1/4 tsp (6g/1/4 oz) active dried yeast
3 1/4 cups all-purpose flour
2 teaspoons salt
Cream Cheese (for stuffing)
1 Cup Toasted Pecan, chopped
Caramel Sauce
2 sticks butter
2 cups packed dark brown sugar
1/2 cup heavy cream
pinch of salt
Cinnamon Sugar
Cup of Sugar

2 Tblsp Cup ground Cinnamon

Method
1. For the dough :Mix the flour, yeast, sugar and salt together in a standing mixer
fitted with dough hook.
2. In a measuring jug, heat together the milk, water, butter and heat until luke warm,
and the butter is melted
3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to
wake up the yeast.
4. Increase the speed to medium and mix until the dough is shiny and smooth, 6-8
minutes. The dough is supposed to be saggy and on the wet side
5. Rub a large bowl with vegetable oil (or any flavorless oil) . Place the dough in the
bowl and turn to coat lightly.
6. Cover the bowl with plastic wrap and let the dough rise until doubled, 1 -2 hours
7. Make the caramel: by combining the ingredients in a pot and heating until the sugar
dissolves and the butter melts. set aside to cool
8. To form the bread, gently remove the dough from the bowl and knead lightly on a
floured surface knocking out the air.
9. Using a bench scraper or knife, cut the dough into big and small pieces, a nice mix.
10. For the secret ingredient: Smear some cream cheese in the middle of some dough
pieces (do as many as you want)
11. Wrap the dough around the cream cheese sealing it in a ball. Pinch to secure
closed.
12. In a large bowl mix together the sugar and cinnamon and toss in your dough pieces
covering each piece generously
13. In a Bundt pan, Drizzle in a layer of the caramel sauce and of the pecans
14. Layer in of the dough pieces
15. Repeat the second layer by scatter on another of the pecans and go another
round with the caramel sauce
16. Top off with the remaining dough pieces, pecans and the last of the caramel
sauce
17. Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise for
25-30 minutes or until puffy and they have risen 1-2 inches from the top of the pan
18. To make the day before refrigerate the bread once assembled, bake the next
day
19. Heat the oven to 350 degrees F
20. Unwrap the pan and bake for 35-40 minutes or until the top is beautifully brown
and caramel begins to bubble around edges
21. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be
too sticky and hard to remove!), then turn out on a platter or large plate and allow to
cool slightly, about 10 minutes. Enjoy straight away!