Monkey bread in sticky glaze with nuts

Appetizing bread in amazing sticky glaze with pieces of pecan – This is a dessert that will not leave anyone indifferent. It is baked in a round metal form from balls of yeast dough that then it will be easy to separate from bread and eat. Every ball at laying covered with butter and sugar, which together with the glaze gives the pastry a pleasant caramel flavor. Since it takes a lot of time to make this bread, the dough for him, you can knead the night before. It is also suitable for baking buns. And to determine the readiness of bread, it is best use a thermometer by inserting it into the center of the baking dish. с друзьями: Time: 3 час. 50 min Difficulty: medium Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Monkey bread

• 1 tbsp. chopped pecans
• 165 gr. butter
• 1 tbsp. brown sugar
• 3/4 Art. fat cream
• 1 tsp vanilla extract
• 1 tsp cider vinegar
• 2 tbsp. l dark rum
• 1/8 tsp coarse salt
• 0.5 tbsp. Sahara
• 1 serving of basic pastry for buns, recipe see below, without nutmeg

Sweet bun base dough

• 0.5 tbsp. whole milk
• 1 sachet 7 gr. active dry yeast (2 and 1/4 tsp)
• 1/4 Art. Sahara
• 4 tbsp. l (60 gr.) Butter, melted and lightly cooled + extra to grease
• 1 large yolk
• 1.5 tsp vanilla extract
• 2 and 3/4 Art. flour + additionally for work
• 3/4 tsp salt
• 0.5 tsp nutmeg (optional)

Recipes with similar ingredients: pecans, butter, brown sugar, cream, vanilla extract, apple cider vinegar, rum, sugar, milk, eggs, premium flour, nutmeg

Recipe preparation:

1. Preheat the oven to 175 ° C. Put nuts on a baking sheet and roast a little in the oven for 8 minutes.
2. In a medium-sized saucepan over medium heat, melt 110 g. butter. Add brown sugar and heavy cream; cook until the mixture thickens a little, about 4 minutes. Intervene vanilla, vinegar, rum, salt and toasted nuts. Overfill almost the whole nut mixture, except for 0.5 tbsp., in a mold for cake with a diameter of 20 cm. and 7 cm high. Place in the refrigerator until it is almost completely will freeze for about 15 minutes. Leave the remaining pecan mixture at room temperature.
3. Put the remaining 55 gr. butter in a microwave bowl; Preheat in a microwave until it melts. Sprinkle sugar in another bowl. Pinch off about 1 tbsp. l dough and roll out balls with a diameter of 2-3 cm. Dip balls in melted butter, let the excess oil drain back into the bowl, then roll balls in sugar; put them in prepared form in 2 layer, leaving a little space between them. Leave rise without covering the mold in a warm place until the dough double in volume by about 1.5 hours.
4. Preheat the oven to 175 ° C. Bake bread until it rises and does not brown (a thermometer inserted in the center of the bread, should show a temperature of 80 ° C), about 55 minutes; if bread burns, cover it with foil. Remove the bread from the oven and put on top the remaining nut mixture. Put on the grill and cool without removing from the mold for 10 minutes, then lay out to the dish. Separate the pieces and serve.

5. Basic pastry for sweet buns:

   In a saucepan over low heat, heat 0.5 tbsp. water and milk up temperature 38 ° С-43 ° С. Remove from heat and sprinkle yeast on top, then pour a pinch of sugar. Leave the mixture at about 5 minutes until it foams.

6. Stir in the melted butter, egg yolk and yeast. vanilla. In a large bowl, whisk the flour, the remaining sugar, salt and nutmeg. Make a recess in the center, then pour liquid mixture and mix with a wooden spoon, kneading a thick and slightly sticky dough. Put it on a flour sprinkled worker surface and knead for about 6 minutes until it becomes soft and elastic. Form a ball from the dough.
7. Lubricate a large bowl with butter. Put the dough turning it to lightly oil on all sides. Cover plastic wrap and leave to rise at room temperature, until it doubles in volume, for about 1 hour 15 minutes.
8. Put the dough out of a bowl and knead it quickly to release excess air; shape again into a bowl and place in a bowl. Grease a thin layer of butter a large piece of cling film and lay it directly on the surface of the dough. Cover the bowl tightly film and refrigerate for at least 4 hours or night.