Caramel Pecan Monkey Bread
Ingredients:
Dough:
4 ¾ cup all-purpose flour ¼ cup solid shortening
½ Tbsp. kosher salt 1 package (.25 oz.) active dry yeast
¼ cup granulated sugar 1 ½ cup warm water
½ cup non-fat powdered milk
Caramel:
2/3 cup packed brown sugar
¼ cup butter
¼ cup heavy whipping cream
Caramel Topping:
¾ cup chopped pecans
1 cup sugar mixed with 1 tsp. ground cinnamon
½ cup butter, melted
Pan spray
Instructions:
• In a small bowl, mix yeast with warm water. Let sit for 5 minutes until slightly
foamy.
• In a mixing bowl, use an electric mixer to combine flour, salt, sugar, and
powdered milk. With the dough hook attachment, stir ingredients on low for
2 minutes. Add solid shortening and continue to mix with dough hook for 2 min-
utes until shortening has been cut into small pieces within the flour.
• Add yeast/water to the dry ingredients and knead on low for 8 minutes until
dough is light, supple, and somewhat soft. (If dough is too sticky, add ¼ cup of
flour.)
• Place dough in greased bowl and turn to coat. Cover with plastic wrap and let
rise in a warm place until it doubles (roughly 1 hour).
• For the caramel, in a saucepan bring brown sugar, butter, and cream to a boil.
Cook stirring occasionally for 3 minutes. Pour half of caramel into a greased
8"x 8"pan and sprinkle in half the pecans.
• Once dough has doubled, carefully degas by folding it onto itself. Let sit for
5 minutes. Shape dough into 20 balls (about 1 ½ inch in diameter).
• In a shallow bowl place cinnamon-sugar. In another bowl, place melted butter.
• Preheat oven to 350° F.
• Dip dough balls in butter, roll in cinnamon sugar, and place inside the prepared pan.
Repeatuntilalldoughballshavebeenused. Topwithremainingcaramelandpecans.
Cover and let rise for 30 minutes.
• Bake 30-35 minutes or until golden brown. Let cool 15 minutes before inverting
onto a serving plate.
Yield:
One square pan
10 11
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Recipes
Almond Cut-Out Cookies
Ingredients:
18 oz. butter, softened
1 ½ cup sugar, granulated
1 large egg
1 Tbsp. almond extract
4 3/4 cup all-purpose flour
1 cup almond flour (or ground almonds)
Instructions:
• In the bowl of an electric mixer, cream butter and sugar with a paddle attachment
for 3 minutes, until sugar is fluffy and light.
• Add egg and almond extract and mix thoroughly.
• Add all purpose flour and almond flour and beat until dough comes together and
no dry spots remain.
• Wrap dough in plastic wrap, flatten down, and refrigerate for at least 2 hours
or overnight for dough to firm up.
• When ready to bake the cookies, preheat oven to 325° F. Remove dough from
refrigerator and roll out onto a flour surface to a ¼"thickness. Cut dough with
2.5"round cookie cutter.
• Place on cookie sheet and bake for 12-15 minutes until edges of cookie are
light brown.
• Remove cookies onto a wire rack to cool. Repeat with remaining cookie
dough.
Yield:
24 (2.5"round) cookies
Recipes
