Saturday, September 1, 2007

Pecan Roll Monkey Bread

Now that I am looking over my first page, it has hit me just how cruel I have been to anyone that has looked at this blog page. I can not possibly, in clear conscience, show a picture of one of my favorite bread desserts without also giving the recipe. This breakfast bread can be refrigerated over night. Go ahead and sleep in, pull it out of the fridge, bring to room temperature, and bake as the instructions show below. The Bourbon in the caramel topping is awesome!

So here it is:

For the Dough:
1 packet (2 1/4 t.) active dry yeast
1 c. warm water (100-110 degrees)
3/4 c. whole milk
1/2 c. buttermilk
3 T. sugar
2 T. unsalted butter, room temperature
5 c. all-purpose flour, divided
1 1/2 t. kosher salt...okay I am on a kosher kick. Regular salt is fine.
3/4 c. unsalted butter, room temperature
1 1/4 c. sugar
1/4 c. cinnamon
1 1/2 c. pecans; divided
For the Caramel Topping ---
1 1/2 c. brown sugar
1/2 c. heavy cream
1/4 c. pure maple sytrup
1 T. bourbon
1 t. kosher salt (I know, again with the Kosher salt - you can use regular salt)
Remaining Pecans

BUTTER A 12-cup Bundt pan; set aside.

PREPARE dough and filling.

PROOF the yeast for the dough in warm water in the bowl of a stand mixer for 5 minutes, or until foamy. (You can proof in a regular large bowl to do this recipe if you do not have a stand mixer but your arm will fall off working the dough.)

WARM the milk to 100 degrees in a saucepan over low heat while yeast is proofing. Add warmed milk, buttermilk, 3 T. sugar, 2 T. butter, 3 1/2 cups flour, and salt to the proofed yeast. With a paddle attachment, mix on low speed until combined, then increase speed to high; beat for 2 more minutes.

SWITCH to the dough hook and add the remaining 1 1/2 cups of flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 minutes, or until dough pulls away from the sides of the bowl. (It will still be stuck to the bottom of the bowl, so don't worry.) Cover bowl with plastic and let dough rise in a warm place for 1-1 1/2 hours, or until doubled. Butter a Bundt cake pan.

SOFTEN 3/4 cup butter for the filling in a bowl in a microwave for 30 seconds. Use a hand mixer to blend in the sugar and cinnamon; set aside (do not chill).

TOAST pecans in a nonstick skillet until golden and fragrant; chop and set aside. While dough rises make caramel topping.

COMBINE brown sugar, cream, maple syrup, bourbon, and salt in a saucepan. Bring to a boil over medium-low heat (DO NOT STIR, and keep an eye on it--there's a tendency for it to boil over).
Simmer for 10 minutes, then pour 1 cup caramel into the prepared Bundt pan. Set aside.

ONCE the dough has risen, hook your fingers under the edges to release the dough from the bowl. Scrape it onto a well-floured surface, sprinkle flour over the top, and press gently to remove air bubbles. Divide the dough in half and roll one portion into a 10 x 16" rectangle.

SPREAD half of the filling onto the dough,and sprinkle with 1/2 c. pecans, pressing them lightly into the dough. Cut each rectangle into thirds and roll the rectangles long ways - jelly-roll style- into logs. (Remember that you want minature cinnamon rolls to pile on top of each other in the bundt pan.)

TRANSFER to a baking sheet, freeze 10 minutes, then slice into 1" rolls with a serrated knife.

ARRANGE rolls in the prepared pan in circles, building two layers. (Another words, pile the minature cinnamon rolls on top of each other all the way around the Bundt pan.) Cover with foil that's been coated with non-stick spray, then let rise for 1 hour; preheat oven to 350 degrees. Bake bread, covered with foil, for 30 minutes, then remove foil and bake an additional 25-30 minutes. Allow the bread to rest for 15 minutes.

MEANWHILE, bring the remaining caramel to a simmer, then add the remaining 1/2 c. pecans. Invert bread onto a plate, then drizzle with caramel.

A LONG PROCESS, but great eating. Soo many people enjoy this when I make it. I love the aroma I get in the whole house. Yum! :D