Sticky Pecan Bourbon Monkey Bread Breakfast Bread Recipes

Instructions:

1. In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
2. Add salt, eggs, and 2 cups (250g) of flour to the yeast mixture. Mix until combined. Gradually add the remaining 2 cups (250g) of flour, mixing until a shaggy dough forms.
3. Add the softened butter and knead with a dough hook for 8-10 minutes (or by hand for 10-12 minutes) until the dough is smooth and elastic.
4. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, combine brown sugar, butter, heavy cream, and bourbon (if using) in a saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in vanilla extract.
6. Punch down the risen dough. Divide the dough into 30-40 small balls. Dip each ball in the bourbon caramel, then roll in chopped pecans. Place the dough balls in a greased bundt pan, layering them evenly.
7. Cover the bundt pan and let the dough rise for another 30 minutes.
8. Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and cooked through. If the top is browning too quickly, tent with foil.
9. Let the monkey bread cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm.