CARAMEL-PUMPKIN SNICKERDOODLE MONKEY BREAD

BREAD WORTH SHARING

Niina Arruda

OUR UPDATED PULL-APART EMBRACES TWO TOPICS AS POPULAR IN THE ’50S AS THEY ARE TODAY—BREAD BAKING AND ENTERTAINING. LET THE GATHERING BEGIN.

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Ingredients

  

• HANDS ON 30 minutes
• RISE 1 hour 30 minutes
• BAKE 40 minutes at 350°F
• COOL 30 minutes
• ¾ cup milk
• 1 pkg. active dry yeast
• ¾ cup canned pumpkin
• ¼ cup butter melted
• ¼ cup granulated sugar
• 1 egg
• 1 tsp. salt
• 4¼ to 4¾ cups all-purpose flour
• 1 recipe Caramel Syrup
• 1 cup chopped toasted pecans
• ¾ cup granulated sugar
• 1 Tbsp. pumpkin pie spice or ground cinnamon
• ¼ cup butter melted

Instructions

 

• 1. In a small saucepan heat milk just until warm (105°F to 115°F). In a large bowl stir together milk and yeast. Let stand about 5 minutes or until foamy.
• 2. Add the next five ingredients (through salt) to yeast mixture. Beat with a mixer on medium until combined. Add 2 cups of the flour; beat on low 30 seconds, scraping bowl constantly. Beat on medium 3 minutes. Stir in as much of the remaining flour as you can.
• 3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover; let rise in a warm place until nearly double (45 to 60 minutes).
• 4. Grease and flour a 10-inch nonstick fluted tube pan or angel food cake pan. Prepare Caramel Syrup. Sprinkle ½ cup of the pecans into bottom of prepared pan. Drizzle ½ cup of the Caramel Syrup over pecans. In a small bowl combine the ¾ cup granulated sugar and the pumpkin pie spice. Place the ¼ cup melted butter in another small bowl.
• 5. Turn dough out onto a lightly floured surface. Divide dough into 32 pieces. Roll pieces into balls. Dip balls in melted butter, then roll in sugar mixture to coat. Arrange 16 of the balls over the Caramel Syrup in pan. Sprinkle with the remaining ½ cup pecans; drizzle the remaining ½ cup Caramel Syrup over top. Add remaining coated balls. Cover; let rise in a warm place until nearly double (about 45 minutes).
•  
• 6. Preheat oven to 350°F. Bake 40 to 45 minutes or until golden brown. If needed to prevent overbrowning, cover bread loosely with foil the last 10 minutes. Cool in pan 10 minutes. Invert onto a large serving platter and remove pan. Cool 20 minutes. Makes 12 servings (about 2½ pieces each).
• PER SERVING 296 cal., 8 g fat (4 g sat. fat), 32 mg chol., 254 mg sodium, 53 g carb., 2 g fiber, 27 g sugars, 5 g pro.

Notes

CARAMEL SYRUP In a medium bowl stir together ¾ cup packed brown sugar, ½ cup melted butter, and ¼ cup light-color corn syrup.

THEN: WHAT’S IN A NAME? Monkey bread, pull-apart rolls, jumble bread, or bubble bread—this popular brunch staple has been called many things through the years.

In March 1956 we published a shortcut version of the tear-and-share ring using tube biscuits in place of from-scratch dough.

NOW: FALL FLAVORS The longevity of the PSL (pumpkin spice latte) is a testament to the love for all things pumpkin.

With the arrival of fall each year, our readers can’t seem to get enough of its hallmark flavors, so we baked them all into this decadent treat. It’s worth every minute of prep.