Maple Pecan Monkey Bread
Sinfully delicious, this great treat is a welcome addition to all brunches!
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3 ½ cups/450 grams all-purpose flour
1 tablespoon instant yeast 2 ½ teaspoons fine salt 4 large eggs, at room temperature ½ cup/120 milliliters plus 2 tablespoons maple syrup 1 ¼ cups/285 grams unsalted butter (2 1/2 sticks), cut up and softened, plus more for the bowl and pan ¼ cup/50 grams sugar 1 teaspoon ground cinnamon 1 cup/100 grams pecan halves, toasted |
In the bowl of a stand mixer fitted with the paddle attachment, mix flour, yeast and 1 1/2 teaspoons salt on low speed to blend. Add eggs, 2 tablespoons syrup and 3 tablespoons warm water, and beat on low speed until the mixture comes together. Switch to the dough hook and beat on low speed. While beating, add 3/4 cup/1 1/2 sticks softened butter, a few pieces at a time, until fully incorporated. Continue beating, scraping bowl and hook occasionally, until dough is smooth and elastic, about 10 minutes. (If the dough doesn't come together easily after a few minutes and remains shaggy, dry, or tough, add warm water, 1 tablespoon at a time, until the dough forms a smooth, soft ball.)
Lightly butter a large bowl. Turn dough into bowl, cover with a clean kitchen towel and let rise in a warm spot until doubled in bulk, about 1 1/2 hours. Gently press the dough down. If it feels very soft or greasy, cover tightly with plastic wrap and refrigerate until slightly firmer, about 15 minutes and up to 1 day. When ready to assemble, melt remaining 8 tablespoons butter in a large saucepan over medium heat. Cook, stirring with a wooden spoon, until dairy solids turn golden brown and butter smells nutty. While stirring, add remaining 1/2 cup maple syrup and 1 teaspoon salt in a steady stream. Bring to a boil, stirring, then remove from the heat. Mix sugar and cinnamon in a medium bowl. Butter a 10-inch Bundt or tube pan. Turn dough out onto a clean work surface and roll into a 2-inch thick rope. Cut into 8 even pieces, then cut each of those pieces into 8 pieces for 64 pieces total. Gently roll a piece into a ball and drop in cinnamon sugar. Repeat until you have a single layer of balls at the bottom of the bowl. Shake the bowl to evenly coat the balls with the cinnamon sugar. Put the sugared balls in the pan and repeat until you have a single layer in the pan. Scatter some pecans all around. Repeat until all the balls and pecans are in the pan. Drizzle the brown butter syrup all along the sides of the pan and over the top of the balls. Cover with a clean kitchen towel and let rise until puffed and an inch away from the top of the pan, 30 to 45 minutes. Heat oven to 350 degrees. Uncover pan and bake until golden brown on top, 35 to 40 minutes. Put pan on a wire rack and let stand for 5 minutes. Center a large plate over the pan, grip the plate and pan together, and quickly and carefully flip both together. Carefully lift off the pan. Serve hot, warm or at room temperature. |
Source
Notes:
Notes:
- The original recipe notes that you can assemble the bread, wrap tightly and refrigerate for up to 12 hours. I found that this made the balls merge together too much, and they weren't as separate from each other. Instead, I let the dough sit overnight after the first rise. If I start first thing when I wake up, I can form the balls and assemble the bread, let is rise and bake it in the morning.
- I also layer the pecans AND the sauce between the layers of balls, rather than adding the sauce just at the end. I felt like more balls got sauce this way.
- From NYT:
- After the first rise, the dough can be deflated, covered tightly, and refrigerated for up to 24 hours. The assembled monkey bread can be covered tightly and refrigerated for up to 12 hours. Bring to room temperature before baking. The brown butter syrup can be refrigerated for up to 1 week. Warm to room temperature, whisking to emulsify, before using.
- After the first rise, the dough can be deflated, covered tightly, and refrigerated for up to 24 hours. The assembled monkey bread can be covered tightly and refrigerated for up to 12 hours. Bring to room temperature before baking. The brown butter syrup can be refrigerated for up to 1 week. Warm to room temperature, whisking to emulsify, before using.