Description
Discover how to make delicious Caramel Apple Monkey Bread with this easy recipe. Perfect for a sweet treat or dessert, your taste buds will thank you!
Ingredients
Scale
- 1 1/4 cups (237ml) whole milk, warmed (not hot)
- 2 teaspoons (10 ml) active dry or instant yeast
- 1/4 cup (50g) sugar, divided
- 4 cups (560g) all-purpose flour
- 1 1/2 teaspoons (8 ml) kosher salt
- 3 tablespoons (42g) unsalted butter, melted
- 1 tablespoon (14g) unsalted butter
- 1 medium sweet-tart apple, peeled and diced (about 1 1/2 cups (360 ml); I used honeycrisp)
- 1/4 teaspoon (1 ml) ground cinnamon
- Pinch kosher salt
- 1 cup (200g) sugar
- 1/2 cup plus 2 tablespoons (118ml) apple juice, divided
- 2 tablespoons (28g) unsalted butter
- 1/2 teaspoon (3 ml) salt
- 2 tablespoons (30 ml) heavy cream
- 1/2 cup (56g) unsalted butter
- 1 cup (200g) sugar
- 1 1/2 teaspoons (8 ml) ground cinnamon
Instructions
- Mix the heated milk with yeast and 2 tablespoons of sugar in a measuring cup. Allow it to sit until it becomes foamy.
- In a stand mixer bowl equipped with a dough hook, combine the remaining sugar, flour, salt, and 3 tablespoons of melted butter. Add the foamy milk and yeast mix.
- Start mixing on a low setting until a rough dough appears, then increase to medium-low and continue kneading for 10 minutes. The dough should form a ball and bounce back when poked.
- Shape the dough into a ball with your hands and place it in a greased bowl. Cover it with plastic wrap and let it rise at room temperature for an hour or refrigerate overnight until it has puffed up.
- In a medium skillet, melt the butter intended for the apples. Stir in the diced apples, cinnamon, and a pinch of salt. Cook on medium for about five minutes until the apples are just soft. Remove from heat and allow to cool.
- In a large pot, mix the sugar with 1/2 cup of apple juice and stir over low heat until the sugar dissolves. Stop stirring, increase to medium-low heat, and bring to a boil until it turns a deep golden caramel color.
- Take off the heat and mix in the butter, followed by salt, cream, and the rest of the apple juice. Whisk until smooth. Store caramel sauce in the refrigerator if needed, heating briefly before use.
- Thoroughly grease a bundt pan and set aside. Melt the butter for assembly. In a separate bowl, mix the sugar and cinnamon together.
- Break off pieces of dough about the size of walnuts or golf balls and roll them into balls. Dip each ball into the melted butter, coat in cinnamon sugar, and layer in the bundt pan until half the dough is used.
- Spread all the prepared apples over the dough, followed by a third of the caramel sauce. Continue rolling and layering the rest of the dough, then drizzle another third of the caramel sauce on top.
- Cover with plastic wrap and let rise at room temperature for about 30 minutes, or 30 to 60 minutes if the dough is chilled, until it looks slightly puffed.
- Uncover the bundt pan, place it on a sheet pan to catch any drips, and bake for 30 to 35 minutes until the top has risen above the pan and is a deep golden brown.
- Allow the monkey bread to cool in the bundt pan on a wire rack for 15 minutes. Place a serving dish over the pan, use oven mitts to flip the pan over, and release the monkey bread onto the plate.
- Pour the remaining caramel sauce over the top and serve while still warm. Be cautious as it will be hot!
Notes
- Ensure the milk is warmed to the correct temperature for proper yeast activation.
- Use a sweet-tart apple like honeycrisp for the best apple filling flavor.
- Let the caramel sauce develop a deep golden color for maximum monkey bread flavor.
- Prep Time: 150 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 348 kcal
- Fat: 9 g
- Protein: 5 g
Keywords: caramel apple, monkey bread, bundt pan, cinnamon sugar, homemade caramel sauce, sweet-tart apple
