Sticky Caramel Monkey Bread

11 Ingredients

7grams dried yeast
3 1/2 cup plain flour
1/2 cup cream (for caramel sauce)
1 cup milk, warm
250grams unsalted butter, melted (save 100g unsalted butter, chopped, for caramel sauce)
1teaspoons vanilla extract
1/4teaspoons ground cinnamon (for orange sugar)
2 oranges, juiced and finely grated rind
1 cup craisins
1 egg, lightly whisked
2 1/4 cup caster sugar, 1 cup for caramel sauce, 1 cup for orange sugar

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Empty yeast into a small bowl. Stir in 1 cup warm milk. Set aside for 5 minutes until frothy.

Step 2 of 6

Meanwhile, combine flour and sugar in a large bowl. Make a well in the centre. Add yeast mixture, remaining milk, egg, vanilla and half the butter. Stir until a smooth, sticky dough forms. Knead on a lightly floured surface for 5 minutes. Place into a large greased bowl, turning to coat all over. Cover with plastic and leave to rise for 1 hour in a warm place until doubled in size.

Step 3 of 6

Meanwhile, make the caramel. Place sugar, rind and juice in a saucepan. Stir over medium heat until sugar has dissolved. Stir in butter until melted. Simmer until golden. Remove from heat and stir in cream. Return to heat and simmer for 5 minutes. Set aside.

Step 4 of 6

To make the orange sugar, combine ingredients in a bowl. Rub together using your fingertips. Set aside.

Step 5 of 6

Punch dough to release the air. Divide into 36 golf ball-sized lumps. Roll with your palms until smooth and round. Pour a third of the caramel into the base of a greased 12-cup bundt tin. Sprinkle over 1/3 cup dried cranberries. Dip each dough ball in remaining melted butter, then orange sugar to coat. Layer 12 balls into tin, leaving little spaces in between. Scatter with 1/3 cup dried cranberries. Repeat layers once more, placing balls into the spaces, then layer remaining balls and scatter dried cranberries to finish. Cover with plastic and leave to rise again for 20 minutes.

Step 6 of 6

Preheat oven to 180°C. Remove plastic from tin. Bake for 40 minutes until golden. Cool for 5 minutes before turning out onto a platter. To serve, pull apart and drizzle with more caramel.