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Caramel Apple Monkey Bread
Ingredients
4 large
eggs
1 envelope
instant yeast
4 cups plus 2 Tbsp.
all-purpose flour
1/3 cup
apple cider
1 Tbsp.
kosher salt
1 Tbsp.
light brown sugar
1 Tbsp.
vanilla extract
1 cup (2 sticks)
unsalted butter, room temp
spray
nonstick vegetable oil
3 cups
apple cider
1/2 cup plus 2 Tbsp.
light brown sugar, packed
1/4 cup
heavy cream
2 Tbsp.
unsalted butter
1 tsp.
kosher salt
1/2 tsp.
vanilla extract
1/4 tsp.
ground cinnamon
1 1/2 lb.
Honeycrisp apples, cut into pieces
1/3 cup
apple cider
1 1/4 cups
light brown sugar, divided
2 tsp.
kosher salt, divided
1 tsp. plus 1 Tbsp.
ground cinnamon
1/2 cup (1 stick)
unsalted butter, melted
flour
all-purpose flour, for dusting
1 pan
12-cup Bundt pan
Instructions
STEP 1
Mix 4 eggs, yeast, flour, cider, salt, sugar, and vanilla in a mixer until a shaggy dough forms. Add butter gradually, mixing until smooth. Let the dough rise for 1½ hours.
STEP 2
Spray a Bundt pan with nonstick spray. Boil 3 cups apple cider until syrupy, about 20 minutes.
STEP 3
Add brown sugar, cream, butter, salt, vanilla, and cinnamon to the cider; boil until thickened and pour into the prepared pan.
STEP 4
Combine apples, more cider, brown sugar, salt, and cinnamon in an unwashed pot; cook until tender.
STEP 5
Combine brown sugar, cinnamon, and salt in a bowl; place melted butter in another bowl.
STEP 6
Press dough into a slab, cut into pieces, and coat each piece in butter then cinnamon sugar before layering in the Bundt pan with apples. Let rise for 45 minutes.
STEP 7
Preheat the oven to 350°F. Bake the bread for 40-45 minutes or until golden brown. Cool for 20 minutes, then invert onto a platter.
Nutrition Facts
(per serving)
Calories:
4050 calories
Servings:
10-12 servings
Carbohydrates:
385 g
Fat:
210 g
Fiber:
20 g
Protein:
59 g
Sugar:
200 g
Meal Effort
Preparation:
1 hrs 50 mins
Cook:
45 minutes
Total:
2 hrs 35 mins