Nutty Monkey Bread

Instructions

• 1

  To start the dough, place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 15 seconds to combine.

• 2

  Place the milk and eggs in a small measuring cup and whisk to combine. Add to the flour mixture with the melted butter and mix on low speed to combine.

• 3

  Knead the dough on low-medium speed for 10 minutes, or until smooth and slightly elastic. Transfer the dough to a large heatproof bowl, shape into a ball and cover with plastic wrap.

• 4

  Insert the wire rack into position 8. Place the bowl in the oven. Set the oven to Proof, Convection, 100°F, for 1 hour and press Start. Meanwhile, continue to the next step.

• 5

  To make the caramel sauce, place the sugar, 1 cup (8 fl oz) cream and butter in a medium saucepan over high heat. Bring to a boil, stirring occasionally. Cook for 4 minutes, or until slightly thickened and emulsified. Remove from the heat and whisk in the whiskey and salt. Set aside.

• 6

  To make the sugar coating, combine the sugar, cinnamon, salt and peanuts in a medium bowl. Set aside.

• 7

  Spray a 10½-inch (4¼-inch deep) bundt pan with cooking spray.

• 8

  The dough should be double in size. If not, proof it longer.

• 9

  Turn the dough onto the countertop. Portion into 1 oz pieces, dusting the countertop with flour if necessary. Roll each piece into a ball. You should have approximately 32 dough balls.

• 10

  Dip 3 dough balls at a time into the melted butter, then coat in the sugar mixture. Arrange the coated balls in the prepared bundt pan and repeat with the remaining dough balls. Pour half the caramel sauce evenly over the balls.

• 11

  Whisk the remaining ¼ cup (2 fl oz) cream into the remaining caramel sauce until smooth. Set aside.

• 12

  Place the pan on the pizza pan and place in the oven. Set the oven to Proof, Convection, 100°F, for 40 minutes and press Start. When the oven signals at the end of proofing, select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 25 minutes. Press Confirm for P2 and set the oven to Bake, Convection, 300°F, for 15 minutes and press Start. At the end of P1, pour the caramel sauce over the bread and rotate the pan. The oven will automatically switch to P2.

  Tip: If overbrowning, cover loosely with foil.
• 13

  The bread should be well browned. If not, bake it a little longer.

• 14

  Stand the bread in the pan for 15 minutes, then turn onto a wire rack.

• 15

  Serve warm, or allow to cool slightly before serving.