Zac Young’s Monkey Bread
Caramel for pan
½ cup sugar
¼ cup water
½ cup heavy cream
2 teaspoons salt
Dough
1 tablespoon yeast
1 cup water
1 tablespoon sugar
2 1/2 cups bread flour
1/2 cup powdered milk
1/2 tablespoon salt
1/2 cup vegetable oil
2 cups brown sugar
1 stick melted butter
For caramel, cook sugar and water until dark amber. Deglaze with cream, add salt. Pour the caramel into a casserole dish. For dough, dissolve the yeast in the water. Add sugar, bread flour, dry milk, salt and veg oil and mix well. Pour into an oiled bowl and let it rest until it doubles. Dust a table with flour and roll the dough into an inch and a half log. Cut into inch and a half balls. Dip them in melted butter and roll them in brown sugar. Line the bottom of the casserole dish with sliced bananas and pecans. Let the dough rise again and bake them at 300F for 35 to 45 minutes. Flip the monkey bread into a plate while warm. Serve with whipped cream.
