Name: Classic Monkey Pull-Apart Bread recipe by Vibha Bhutada at BetterButter
Prep time: 135 min
Cook time: 50 min
Total time: 185 min
Yield: 10
Ingredients: For the dough:; All-purpose flour 3 cups; Milk powder 1/4 cup + 1 tablespoon; Vegetable oil 1/4 cup; Warm water 1 cup + 1 tablespoon; Active dry yeast 2 and 1/4 teaspoon; Granulated sugar 4 tablespoon; Salt 1 teaspoon; For the Caramel Sauce:; Dark brown sugar 1 cup; water 1/4 cup; Unsalted butter, cut into pieces 1/2 cup; Heavy cream 1/2 cup; Vanilla essence 1 teaspoon; 1/4 cup walnuts, chopped (optional); For the Cinnamon Sugar Coating:; Unsalted butter 1/2 cup; Granulated sugar 1 and 1/4 cup; Cinnamon powder 1 tablespoon

Ingredients Serving: 10

For the dough:
All-purpose flour 3 cups
Milk powder 1/4 cup + 1 tablespoon
Vegetable oil 1/4 cup
Warm water 1 cup + 1 tablespoon
Active dry yeast 2 and 1/4 teaspoon
Granulated sugar 4 tablespoon
Salt 1 teaspoon
For the Caramel Sauce:
Dark brown sugar 1 cup
water 1/4 cup
Unsalted butter, cut into pieces 1/2 cup
Heavy cream 1/2 cup
Vanilla essence 1 teaspoon
1/4 cup walnuts, chopped (optional)
For the Cinnamon Sugar Coating:
Unsalted butter 1/2 cup
Granulated sugar 1 and 1/4 cup
Cinnamon powder 1 tablespoon

Instructions

Grease a 9 inch bundt pan. Set aside.
Dough:
In a large mixing bowl, dissolve yeast in warm water. Stir well to combine and set aside to proof for about 5 minutes.
Add the flour, milk powder, oil, sugar and salt.
Beat on high speed for 3 minutes using a dough hook if you have a stand mixer or using a hand mixer.
Transfer the dough to counter and knead until soft, smooth and elastic, about 10 minutes.
Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top.
Cover tightly with cling film and allow to rise for 1 hour or until doubled in size.
While dough is rising, prepare the caramel sauce.
Caramel Sauce:
Combine sugar and water in a heavy saucepan set over low heat. Cook until the sugar is dissolved.
Add the butter.
Let it come to a boil and cook until it reaches a golden caramel colour.
Remove from the heat and add the cream slowly. Be careful as it will splatter.
Whisk to combine and put back on the stove.
Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency.
Pour caramel sauce into the pan. Sprinkle the walnuts on it. Set aside.
Gently deflate the dough to allow the air bubbles to release.
Pull apart pieces and roll into balls, about 1.25 inches in diameter. Shape it into 40-45 balls.
Cinnamon Sugar Coating:
Melt butter on the stove-top in a heavy saucepan on low heat to get perfect, evenly melted butter.
Combine cinnamon and sugar in a small bowl.
Assembling:
Working one at a time, dip balls in melted butter, then generously roll in cinnamon sugar mixture.
Arrange them in the bundt pan as you go.
Pour the caramel walnuts mixture over the dough balls in the bundt pan.
Cover the pan and allow dough balls to rise again for about 45 minutes at room temperature.
Preheat oven to 180 degree C.
Uncover the pan and bake for 30-35 minutes or until golden brown on top and caramel begins to bubble around the edges.
Cool for 10 minutes and invert onto a large serving plate; pull apart to serve.
Serve warm.

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