Ingredients
- Dough
- 715g (4 cups) All Purpose Flour
- 125g (½ cup) Sugar
- 12g (1 tbsp + 1 tsp) Salt
- 18g (2 tbsp + 1 tsp) Instaferm GOLD
- 226g (2 sticks) Butter, Cold
- 3 Large Eggs
- 315g (2 cups) Milk
- Caramel
- 350g (1½ cups) Sugar
- 100g (3.5 oz) Water
- 100g (3.5 oz) Heavy Cream
- 226g (2 sticks) Butter, Cold
- 10g (2 tsp) Salt
- 10g (2 tsp) Ground Cinnamon
Equipment
- Stand Mixer with a Dough Hook Attachment
- Medium Heavy Bottomed Pot
- Pastry Brush
- Muffin Tin
Timing
Active Time: 55 Minutes
Total Time: 4 Hours
Yield
18 Muffin Sized Monkey Bread
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Stand Mixer
Use a cheese grater to shred the cold butter into long strands. Place the butter in the freezer for 10 minutes before making the dough.
In a stand mixer equipped with a dough hook, place the flour, sugar, salt, Instaferm Gold, and shredded butter. Mix on low until all the butter is coated with flour, about 1 minute.
While mixing on low speed, add the milk and egg. Continue mixing on low speed until it forms a rough dough.
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Knead Dough
Remove the dough from the mixer and knead gently until a dough is formed. Do not over knead or the dough can become tough.
Wrap the dough and refrigerate for 30 minutes.
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Roll Dough
After 30 minutes, remove the dough and roll it into a ½ inch thick rectangle. Perform a book fold (a book fold means to fold the dough in thirds) on the dough and wrap it once again.
Repeat the cooling and book fold steps two more times.
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Caramel Sauce
Meanwhile in a medium sized heavy bottomed pot place the sugar and water for the caramel. Heat the mixture over medium high heat until it boils.
Once the mixture reaches 230°F use a pastry brush to brush fresh water just above the level of syrup in the pot. This prevents crystallization on the sides of the pot that could seize the entire pot.
Heat the syrup to a deep caramel color around 348°F.
Add the heavy cream and whisk vigorously. Once the cream has been added, add the butter and whisk until incorporated. Whisk in the salt and cinnamon at this point.
Cool caramel to room temperature.
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Cut Dough
Preheat an oven to 350°F.
Use a pastry brush and butter to grease a muffin pan.
Cut the dough into random pieces no larger than 2 inches long and place them in a bowl.
Add 3/4 of the caramel to the pieces of dough and use a spatula toss them together.
Place 3-4 pieces into each cup of the buttered muffin tin. If you feel a piece is too large simply rip it in half. We like this as it gives a rustic look and more crispy edges.
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Proof Dough, Bake and Serve
Proof the dough for 30 minutes to 1 hour or until doubled in size.
Drizzle a small amount of caramel on top of the monkey bread just before baking.
Bake the monkey bread for 18 minutes.
Drizzle the remaining caramel just before service of place some on the side for dipping.
Serve immediately.
Based on 4 Review(s)
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