Ingredients : To Make the Dough
1/4 cup Warm Water
2 1/2tsp Active Yeast
Combine Water , Sugar & Yeast in a small bowl .
Let it stand for few min ,until yeast starts to activate .
1/2tsp Vanilla Essence
2tbsp Butter , melted
3/4cup Warm Milk
Into the Yeast add 1cup of Flour , Salt , Sugar , Vanilla , Egg , Butter & Milk .
Mix well until it comes smooth .
Gradually add the rest of the Flour & mix everything well .
Mix the dough until its not sticking to the bowl .
( If needed add some more Flour .Sometimes You need to add around a 1/2 cup of extra flour to the dough.)
Grease a big bowl with some oil & drop the dough inside the bowl & coat the oil all over the dough , so that it won’t stick to the bowl .
Cover the bowl with a Cloth & let it rest for 1 hr ,or until it doubled the size .
Ingredients : To make the Caramel :
6tbsp Butter , cubed
1cup Brown Sugar
6tbsp Heavy Cream
In a small saucepan heat all the ingredients together .
Stir for 3mins or until it becomes a thick Caramel Sauce .
Punch the risen dough down & shape into 40 balls .
( Try to make the balls small .)
Assembling the Monkey Bread :
Grease a standard 10 inch Bunt Pan with Oil spray & set aside .
Pour half of the Caramel Sauce into the pan & sprinkle some Pecans .
1/2 cup Butter , melted
Mix Sugar & Cinnamon in a bowl .
Keep it aside .
Take melted Butter in another bowl .
Roll each dough in the Butter & then roll in the Cinnamon Sugar mixture .
Place 20 balls in the bunt pan & top it with remaining Caramel Sauce & Pecans .
Lastly place the final 20 balls into the pan .
Cover the bunt pan with a cloth & let it rise until its doubled in size .
Pre-heat the Oven to 350 Degree .
Bake until the top is deep golden brown in color, 45-50 min .
Cool the Bread for 10min & invert into a serving bowl .
Serve it warm with Tea or Coffee .