Monkey bread with sticky nut glaze

Votes: 1

Time: 3 hours 50 minutes
Complexity: average
Servings: 12

This mouth-watering bread, covered in a deliciously sticky glaze with pecan chunks, is a dessert that will leave no one indifferent. It's baked in a round metal pan using balls of yeast dough, which are then easy to separate from the bread and eat. Each ball is coated with butter and sugar as it's placed in the pan, which, together with the glaze, imparts a pleasant caramel flavor. Since this bread takes a long time to make, the dough can be mixed the night before. It's also suitable for making buns. To determine if the bread is done, insert a thermometer into the center of the bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Monkey bread

1 cup chopped pecans
165 g butter
1 cup brown sugar
3/4 cup heavy cream
1 tsp vanilla extract
1 teaspoon apple cider vinegar
2 tbsp dark rum
1/8 teaspoon coarse salt
0.5 cups of sugar
1 batch of basic bun dough, recipe below, without nutmeg

Basic dough for sweet buns

0.5 cups whole milk
1 packet 7 g active dry yeast (2 and 1/4 tsp)
1/4 cup sugar
4 tbsp (60 g) butter, melted and slightly cooled, plus extra for greasing
1 large yolk
1.5 tsp vanilla extract
2 and 3/4 cups flour + extra for work
3/4 tsp salt
0.5 tsp nutmeg (optional)

Ingredient Substitution Suggestions

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

Cooking the dish according to the recipe:

Preheat oven to 175°C. Spread the nuts on a baking sheet and lightly toast in the oven for 8 minutes.
In a medium saucepan, melt 4 ounces (110 grams) of butter over medium heat. Add the brown sugar and heavy cream; cook until slightly thickened, about 4 minutes. Stir in the vanilla, vinegar, rum, salt, and toasted nuts. Pour all but 1/2 cup of the nut mixture into an 8-inch (20 cm) by 3-inch (7 cm) deep pie plate. Refrigerate until almost completely set, about 15 minutes. Leave the remaining pecan mixture at room temperature.

Place the remaining 55g butter in a microwave-safe bowl and microwave until melted. Place the sugar in another bowl. Pinch off about 1 tbsp of dough and roll into 2-3cm diameter balls. Dip the balls in the melted butter, letting any excess drip back into the bowl, then roll them in sugar. Arrange them in the prepared pan in 2 layers, leaving a little space between them. Let rise, uncovered, in a warm place until the dough has doubled in size, about 1 1/2 hours.
Preheat oven to 350°F (175°C). Bake the bread until risen and golden brown (a thermometer inserted into the center should read 175°F (80°C)), about 55 minutes; if the bread is burning, cover it with foil. Remove the bread from the oven and spread the remaining nut mixture on top. Place on a wire rack and cool in the pan for 10 minutes, then transfer to a platter. Separate into slices and serve.
Basic dough for sweet buns:

In a saucepan, heat 0.5 cups of water and milk over low heat to 38°C-43°C. Remove from heat and sprinkle the yeast on top, then add a pinch of sugar. Without stirring, let the mixture sit for about 5 minutes until it foams.
Stir in the melted butter, egg yolk, and vanilla. In a large bowl, whisk together the flour, remaining sugar, salt, and nutmeg. Make a well in the center, then pour in the liquid mixture and stir with a wooden spoon until a thick, slightly sticky dough forms. Turn the dough out onto a floured work surface and knead for about 6 minutes, until soft and elastic. Form the dough into a ball.
Grease a large bowl with butter. Place the dough in the bowl, turning it to lightly coat all sides with butter. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour and 15 minutes.
Remove the dough from the bowl and knead it briefly to release excess air; form it into a ball again and place it in the bowl. Lightly grease a large piece of plastic wrap and place it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.