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Amish Caramel Pecan Monkey Bread

By: The Amish Family Cookbook. Copyright 2012 by Jerry and Tina Eicher. Published by Harvest House Publishers, Eugene, OR. Used by permission.

Fans of monkey bread recipes will go crazy for this unique version of the classic treat. This Amish Caramel Pecan Monkey Bread may take a bit of prep work, but the end result is well worth the effort. With a caramel glaze topping and the crunchy addition of chopped pecans, this Amish-inspired monkey bread recipe is unlike any you've tried before. Once you give this sweet treat a go, you'll soon be hooked on Amish cooking!

Preparation Time: 45 min

Chilling Time: 12 hr

Cooking Time: 35 min

  • 1 package (2 ½ tsp.) active dry yeast
  • 1/4 cup warm water
  • 1 1/4 cups warm milk
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups flour
  • For the Caramel:
  • 2/3 cup brown sugar
  • 1/4 cup butter, cubed
  • 1/4 cup heavy whipping cream
  • For the Assembly:
  • 3/4 cup pecans, chopped
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, melted
  1. In a large bowl, dissolve yeast in warm water.
  2. Add the milk, butter, sugar, eggs, salt, and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
  3. Turn onto floured surface; knead until smooth and elastic, about 6–8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
  4. For caramel: In a small saucepan, bring the brown sugar, butter, and cream to a boil. Cook and stir for 3 minutes.
  5. Pour half into a greased 10-inch fluted pan; sprinkle with half of the pecans.
  6. Assembly: Punch dough down; shape into 40 balls (each about 1ΒΌ inches in diameter).
  7. In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, and then roll in sugar mixture. Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls.
  8. Cover and let rise until doubled, about 45 minutes.
  9. Bake at 350 degrees F for 30–35 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
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