Monkey Bread from Zoë François
This caramel monkey bread is a gooey sweet pull-apart cake made from blobs of brioche dough coated in a caramel sauce made with cinnamon, butter, and brown sugar. It's easy as can be to make from scratch in a loaf pan—and fun as heck to tease apart with your hands. It makes a great breakfast treat, snack, dessert, or even Christmas morning surprise.
Ingredients
For the brioche dough
- 1 1/2 cups lukewarm water (100°F | 38°C or below)
- 1 tablespoon instant yeast
- 1 tablespoon kosher salt
- 6 large eggs, lightly beaten
- 1/2 cup honey
- 3 sticks (12 oz) unsalted butter, melted
- 7 cups all-purpose flour
For the monkey bread
- 1 1/2 pounds Brioche dough
- All-purpose flour, for dusting
- 1 stick (4 oz) unsalted butter, plus more for the pan
- 1 cup granulated sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
Make the brioche
- In a 6-quart bowl or other large container, stir together the water, yeast, salt, eggs, honey, and melted butter.
- Using a heavy-duty stand mixer fitted with the paddle attachment or a spoon and strong biceps, mix in the flour until combined. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. (The dough will be loose but will firm up when it's later chilled.)
- Loosely cover the container with a lid or plastic wrap and let it rest at room temperature for 2 hours.
- Refrigerate the dough until it’s thoroughly chilled, at least 3 hours, and loosely covered for up to 5 days.
Make the monkey bread
- Generously butter a 9-by-5-inch (23-by-13-cm) loaf pan, Pullman pan, or Bundt pan.
- Dust the surface of the refrigerated dough with flour and cut off a 1 1/2-pound (680-g) piece. Divide the dough into about 32 equal pieces. Roll the dough into small balls. If the dough is sticking to your hands, coat your palms with a small amount of butter.
- In a small saucepan set over low heat, melt 4 tablespoons butter. (Alternatively, you can microwave the butter in a small bowl to melt.) In a shallow bowl, stir together the granulated sugar and cinnamon.
- Working with one ball at a time, drop the dough ball into the butter and then roll it in the cinnamon sugar. Place the balls in the prepared pan.
- Let the dough rise at room temperature for about 1 hour.
- While the dough is rising, preheat the oven to 350°F (180°C). Adjust the oven rack to the middle position.
- In a small saucepan over low heat, melt 4 tablespoons butter. Add any remaining cinnamon sugar, the brown sugar, the salt, and the vanilla.
- Pour the warm brown sugar mixture over the dough balls in the pan. Place the pan on a rimmed baking sheet lined with foil in case the caramel bubbles over the top. Bake until the surface of the bread is golden brown and seems caramelized and set, 30 to 40 minutes.
- Let the bread cool for about 5 minutes in the pan. Place a platter or cutting board on the pan, turn it upside down, and then remove the pan. Serve warm.
Notes
- Make-ahead--The brioche dough can be made up to 5 days before using. The monkey bread can be assembled and risen, then refrigerated overnight, loosely covered. The next morning, top with the sauce and bake.
- Storage--Leftover monkey bread can be stored in an airtight container in the refrigerator for up to 3 days, or. frozen for up to 3 months. Defrost in the refrigerator overnight.
- Monkey bread with nuts--Add toasted nuts to the monkey bread after pouring over the caramel sauce.
- Spiced monkey bread--Add your favorite warm spices, such as cloves, nutmeg, or allspice to the cinnamon sugar mixture before rolling the monkey bread balls in it.
Nutrition
Serving: 1portion | Calories: 579kcal | Carbohydrates: 68g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 176mg | Sodium: 464mg | Fiber: 1g | Sugar: 28g