Caramel Apple Monkey Bread
Caramel Apple Monkey Bread
Rating: (1 rated)
Recipe Yield: Serves 8 to 10

1 large Granny Smith apple (at least 8 ounces)
3/4 cup granulated sugar
1/2 cup packed light or dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon fine salt
10 tablespoons (1 1/4 sticks) unsalted butter, melted but still warm
2 pounds frozen white bread dough, thawed but still cold
All-purpose flour, as needed

Peel, halve, and core the apple. Cut it into 1/2-inch dice. You will need 60 apple pieces. Transfer to a small bowl; set aside.

Whisk the granulated sugar, brown sugar, cinnamon, nutmeg, and salt together in a pie plate. Take 1 tablespoon of the sugar mixture, sprinkle it on the apples, and toss to coat; set the spiced apples and remaining sugar mixture aside.

Place the melted butter in a wide, shallow bowl. Brush the sides and tube of a 12-cup Bundt pan with a thin layer of the butter; set the pan and remaining butter aside.

Divide the bread dough into 6 equal pieces. Either rolling it between your hands or on a work surface, roll each piece into a 10-inch-long rope. Using a knife or metal bench scraper, cut each rope into 10 pieces. You should now have 60 small pieces of dough; cover loosely with plastic wrap.

Press 1 piece of apple into a piece of dough, wrap it completely in the dough, and roll it into a ball, flouring your hands as needed if the dough is sticky. Return the dough ball to the work surface and repeat until all the dough pieces are filled with apple.

Working with 6 dough balls at a time, roll them into the butter to coat, then roll them in the sugar mixture to coat. Rewarm the butter as needed if it cools down and starts to congeal; warm butter makes a thinner coating.

Place the sugared dough balls into the prepared pan, layering them over any spaces as you go. (Don't worry about being too precise.) Repeat with the remaining dough. When you're done, you should have about 3 layers of dough and the pan should be about half full.

Drizzle the remaining butter over the monkey bread and sprinkle with the remaining sugar mixture. This will turn into a caramel over the monkey bread.

Cover the pan loosely with the plastic wrap. Let rise in a warm place until puffed and risen to about 1 inch from the top of the pan, 1 to 1 1/2 hours. About 20 minutes before the bread is fully risen, arrange a rack in the middle of the oven and heat to 350°F.

Uncover the monkey bread and bake until golden-brown and a skewer inserted into the center comes out clean, 35 to 40 minutes. Place the pan on a wire cooling rack and cool for 5 minutes. (Do not cool any longer or the caramel will harden and stick to the pan.)

Invert a cake stand or serving platter over the Bundt pan. Holding onto the platter and the pan at the same time (use oven mitts or a towel — it's hot!),

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