Caramel Monkey Bread

Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory.
You’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.

For the dough

• 
  
  17.64 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup granulated sugar
  
  


• 
  
  2-1⁄2 tsp. instant yeast
  
  


• 
  
  1-1⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  1⁄3 cup room temperature water (70°F to 78°F)
  
  


• 
  
  1.21 oz. (2-1⁄2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 large egg
  
  

For the coating

• 
  
  4 oz. (1 stick) unsalted butter, melted and cooled
  
  


• 
  
  3⁄4 cup packed light brown sugar
  
  


• 
  
  1⁄2 cup finely chopped pecans
  
  


• 
  
  2 tsp. ground cinnamon
  
  

For the caramel

• 
  
  2 cups granulated sugar
  
  


• 
  
  1⁄4 cup water
  
  


• 
  
  1⁄4 cup heavy cream
  
  

Make the dough

Grease the bottom and sides of an 8-inch springform pan. Combine the flour, granulated sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add the milk, water, butter, and egg. Give the mixture a few turns with a rubber spatula to moisten all of the ingredients, and then mix on medium speed until smooth and shiny, about 2 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, 1-1⁄2 to 2 hours.

Make the coating

Place the melted butter in a bowl and combine the brown sugar, nuts, and cinnamon in another bowl. Set aside.

Make the caramel

Combine the sugar and water in a deep, heavy pot. Cook over medium heat, stirring, until the sugar is dissolved. Increase the heat to medium-high and bring to a boil, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing (don’t worry if your sugar does crystallize—some crunchy bits in the bread won’t be noticeable). Boil the syrup without stirring until it turns an amber color, 5 to 7 minutes, swirling the pan occasionally for even cooking.

Remove the syrup from the heat and stir in the cream with a long-handled wooden spoon. The mixture will bubble up (thus the need for the deep pot and the long-handled spoon). Keep stirring until the caramel is smooth. Pour a thin layer of the hot caramel into the greased springform pan so that it coats the bottom of the pan. (Let the leftover caramel cool, and then refrigerate for up to 2 weeks in an airtight container; warm the caramel in a microwave oven or on top of the stove.)

Assemble the bread

Turn the dough out onto a lightly floured countertop and cut into 1⁄2-inch pieces. Dip the balls in the melted butter and then roll in the cinnamon-sugar-nut mixture. Place the balls in the prepared pan. You will have 2 layers and a few extras to place on top. Cover the cake with plastic wrap and let rise until doubled in volume, about 1 hour.

Heat the oven to 350°F. Bake until deep brown and bubbling, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Then run a sharp paring knife around the perimeter of the bread, release the sides of the springform pan, and let cool for another 20 minutes on the rack. Serve warm. Caramel Monkey Bread is best served on the day it is baked.

Warm Chocolate-Stout Brownie Sundaes

Stout not only gives these brownies a moist texture but also serves as the base for an unusual chocolate sauce. If you can’t find chocolate stout, regular stout is fine.

For the brownies:

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  3 oz. bittersweet chocolate (70% to 75% cacao), coarsely chopped (about 3/4 cup)
  
  


• 
  
  1/2 tsp. instant espresso powder
  
  


• 
  
  1/4 tsp. pure vanilla extract
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1/2 cup packed dark brown sugar
  
  


• 
  
  1 large egg, at room temperature
  
  


• 
  
  1/4 cup chocolate stout, at room temperature
  
  


• 
  
  1-1/8 oz. (1/4 cup) unbleached all-purpose flour
  
  

For the sauce:

• 
  
  1/2 cup chocolate stout
  
  


• 
  
  3-1/2 oz. bittersweet chocolate (70% to 75% cacao), chopped (generous 3/4 cup)
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1/4 cup heavy cream
  
  

For serving:

• 
  
  1 quart dulce de leche ice cream
  
  

Make the brownies:

Position a rack in the center of the oven and heat the oven to 375°F. Line 6 standard-size muffin cups with cupcake liners.

In a 4-cup Pyrex measuring cup, microwave the butter on high until melted and very hot, 60 to 90 seconds. Add the chocolate to the melted butter and microwave on high for 30 seconds; let stand 1 minute. Stir until the chocolate is completely melted and smooth, heating more, if necessary, in 15 second bursts.

Whisk the espresso powder, vanilla, and salt into the chocolate mixture. Whisk in the brown sugar until it begins to dissolve, about 30 seconds. Whisk in the egg until the mixture is thick and smooth, 30 to 45 seconds. Whisk in the stout and then the flour until the mixture is completely smooth, about 30 seconds.

Portion the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake until the centers are barely set and a tester inserted in the center comes out with moist crumbs, 15 to 20 minutes. Transfer to a rack to cool slightly.

Make the sauce:

Meanwhile, in a heavy-duty 1-quart saucepan, boil the stout over high heat until reduced by half, 3 to 4 minutes. Remove from the heat. Add the chocolate and sugar; let stand 1 minute. Add the cream and whisk until smooth.

Serve the sundaes:

Remove the warm brownies from the liners and put them on small dessert plates. Top each with some of the ice cream and sauce and serve.

Caramel Monkey Bread

Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory.
You’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.

For the dough

• 
  
  17.64 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup granulated sugar
  
  


• 
  
  2-1⁄2 tsp. instant yeast
  
  


• 
  
  1-1⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  1⁄3 cup room temperature water (70°F to 78°F)
  
  


• 
  
  1.21 oz. (2-1⁄2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 large egg
  
  

For the coating

• 
  
  4 oz. (1 stick) unsalted butter, melted and cooled
  
  


• 
  
  3⁄4 cup packed light brown sugar
  
  


• 
  
  1⁄2 cup finely chopped pecans
  
  


• 
  
  2 tsp. ground cinnamon
  
  

For the caramel

• 
  
  2 cups granulated sugar
  
  


• 
  
  1⁄4 cup water
  
  


• 
  
  1⁄4 cup heavy cream
  
  

Make the dough

Grease the bottom and sides of an 8-inch springform pan. Combine the flour, granulated sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add the milk, water, butter, and egg. Give the mixture a few turns with a rubber spatula to moisten all of the ingredients, and then mix on medium speed until smooth and shiny, about 2 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, 1-1⁄2 to 2 hours.

Make the coating

Place the melted butter in a bowl and combine the brown sugar, nuts, and cinnamon in another bowl. Set aside.

Make the caramel

Combine the sugar and water in a deep, heavy pot. Cook over medium heat, stirring, until the sugar is dissolved. Increase the heat to medium-high and bring to a boil, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing (don’t worry if your sugar does crystallize—some crunchy bits in the bread won’t be noticeable). Boil the syrup without stirring until it turns an amber color, 5 to 7 minutes, swirling the pan occasionally for even cooking.

Remove the syrup from the heat and stir in the cream with a long-handled wooden spoon. The mixture will bubble up (thus the need for the deep pot and the long-handled spoon). Keep stirring until the caramel is smooth. Pour a thin layer of the hot caramel into the greased springform pan so that it coats the bottom of the pan. (Let the leftover caramel cool, and then refrigerate for up to 2 weeks in an airtight container; warm the caramel in a microwave oven or on top of the stove.)

Assemble the bread

Turn the dough out onto a lightly floured countertop and cut into 1⁄2-inch pieces. Dip the balls in the melted butter and then roll in the cinnamon-sugar-nut mixture. Place the balls in the prepared pan. You will have 2 layers and a few extras to place on top. Cover the cake with plastic wrap and let rise until doubled in volume, about 1 hour.

Heat the oven to 350°F. Bake until deep brown and bubbling, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Then run a sharp paring knife around the perimeter of the bread, release the sides of the springform pan, and let cool for another 20 minutes on the rack. Serve warm. Caramel Monkey Bread is best served on the day it is baked.

Caramel Monkey Bread

Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory.
You’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.

For the dough

• 
  
  17.64 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup granulated sugar
  
  


• 
  
  2-1⁄2 tsp. instant yeast
  
  


• 
  
  1-1⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  1⁄3 cup room temperature water (70°F to 78°F)
  
  


• 
  
  1.21 oz. (2-1⁄2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 large egg
  
  

For the coating

• 
  
  4 oz. (1 stick) unsalted butter, melted and cooled
  
  


• 
  
  3⁄4 cup packed light brown sugar
  
  


• 
  
  1⁄2 cup finely chopped pecans
  
  


• 
  
  2 tsp. ground cinnamon
  
  

For the caramel

• 
  
  2 cups granulated sugar
  
  


• 
  
  1⁄4 cup water
  
  


• 
  
  1⁄4 cup heavy cream
  
  

Make the dough

Grease the bottom and sides of an 8-inch springform pan. Combine the flour, granulated sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add the milk, water, butter, and egg. Give the mixture a few turns with a rubber spatula to moisten all of the ingredients, and then mix on medium speed until smooth and shiny, about 2 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, 1-1⁄2 to 2 hours.

Make the coating

Place the melted butter in a bowl and combine the brown sugar, nuts, and cinnamon in another bowl. Set aside.

Make the caramel

Combine the sugar and water in a deep, heavy pot. Cook over medium heat, stirring, until the sugar is dissolved. Increase the heat to medium-high and bring to a boil, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing (don’t worry if your sugar does crystallize—some crunchy bits in the bread won’t be noticeable). Boil the syrup without stirring until it turns an amber color, 5 to 7 minutes, swirling the pan occasionally for even cooking.

Remove the syrup from the heat and stir in the cream with a long-handled wooden spoon. The mixture will bubble up (thus the need for the deep pot and the long-handled spoon). Keep stirring until the caramel is smooth. Pour a thin layer of the hot caramel into the greased springform pan so that it coats the bottom of the pan. (Let the leftover caramel cool, and then refrigerate for up to 2 weeks in an airtight container; warm the caramel in a microwave oven or on top of the stove.)

Assemble the bread

Turn the dough out onto a lightly floured countertop and cut into 1⁄2-inch pieces. Dip the balls in the melted butter and then roll in the cinnamon-sugar-nut mixture. Place the balls in the prepared pan. You will have 2 layers and a few extras to place on top. Cover the cake with plastic wrap and let rise until doubled in volume, about 1 hour.

Heat the oven to 350°F. Bake until deep brown and bubbling, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Then run a sharp paring knife around the perimeter of the bread, release the sides of the springform pan, and let cool for another 20 minutes on the rack. Serve warm. Caramel Monkey Bread is best served on the day it is baked.