Easy Maple Pecan Monkey Bread Food

MAPLE PECAN MONKEY BREAD

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, mix flour, yeast and 1 1/2 teaspoons salt on low speed to blend. Add eggs, 2 tablespoons syrup and 3 tablespoons warm water, and beat on low speed until the mixture comes together. Switch to the dough hook and beat on low speed. While beating, add 3/4 cup/1 1/2 sticks softened butter, a few pieces at a time, until fully incorporated. Continue beating, scraping bowl and hook occasionally, until dough is smooth and elastic, about 10 minutes. (If the dough doesn't come together easily after a few minutes and remains shaggy, dry, or tough, add warm water, 1 tablespoon at a time, until the dough forms a smooth, soft ball.)
• Lightly butter a large bowl. Turn dough into bowl, cover with a clean kitchen towel and let rise in a warm spot until doubled in bulk, about 1 1/2 hours. Gently press the dough down. If it feels very soft or greasy, cover tightly with plastic wrap and refrigerate until slightly firmer, about 15 minutes and up to 1 day.
• When ready to assemble, melt remaining 8 tablespoons butter in a large saucepan over medium heat. Cook, stirring with a wooden spoon, until dairy solids turn golden brown and butter smells nutty. While stirring, add remaining 1/2 cup maple syrup and 1 teaspoon salt in a steady stream. Bring to a boil, stirring, then remove from the heat.
• Mix sugar and cinnamon in a medium bowl. Butter a 10-inch Bundt or tube pan. Turn dough out onto a clean work surface and roll into a 2-inch thick rope. Cut into 8 even pieces, then cut each of those pieces into 8 pieces for 64 pieces total.
• Gently roll a piece into a ball and drop in cinnamon sugar. Repeat until you have a single layer of balls at the bottom of the bowl. Shake the bowl to evenly coat the balls with the cinnamon sugar. Put the sugared balls in the pan and repeat until you have a single layer in the pan. Scatter some pecans all around. Repeat until all the balls and pecans are in the pan. Drizzle the brown butter syrup all along the sides of the pan and over the top of the balls. Cover with a clean kitchen towel and let rise until puffed and an inch away from the top of the pan, 30 to 45 minutes.
• Heat oven to 350 degrees. Uncover pan and bake until golden brown on top, 35 to 40 minutes. Put pan on a wire rack and let stand for 5 minutes. Center a large plate over the pan, grip the plate and pan together, and quickly and carefully flip both together. Carefully lift off the pan. Serve hot, warm or at room temperature.

PECAN PIE MONKEY BREAD

Steps:

• For the dough: Dissolve the yeast in the water in the bowl of a stand mixer. Add 3 cups of the flour, the milk, butter, sugar, salt and eggs. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
• For the caramel: Generously butter a 10-inch bundt pan. Bring the brown sugar, butter and cream to a boil in a small saucepan. Cook and stir for 3 minutes. Pour half into the greased bundt pan and sprinkle with the pecans.
• For assembly: Punch the risen dough down and shape into 40 balls (1 to 1 1/4 inches in diameter). Mix together the sugar and cinnamon in a shallow bowl.
• Pour the melted butter into another bowl. Roll the balls in the butter and then roll in the cinnamon-sugar mixture. Place 20 balls in the bundt pan and top with remaining caramel and the pecans. Lastly, place the final 20 balls of dough into the pan. Cover the bundt pan and let rise until doubled, about 45 minutes.
• Preheat the oven to 350 degrees F.
• Bake until the top is a deep golden brown, 45 to 50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

EASY MAPLE PECAN MONKEY BREAD

Steps:

• Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
• Combine the sugar and cinnamon in a gallon sized plastic bag.
• Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
• In a small bowl, combine melted butter, brown sugar, and maple syrup.
• Spoon the mixture evenly over the biscuit pieces.
• Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.

PECAN MAPLE LOAF

Steps:

• Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
• Sift flour and baking powder into a bowl.
• Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
• Add in the sugar and pecans.
• Beat eggs together with milk and lemon zest in a seperate bowl.
• Stir in maple syrup.
• Add this to the flour mixture and gently mix together.
• Do not overmix, only until all dry ingredients have become moist.
• The batter should be lumpy.
• Pour batter into pan and smooth out the surface of the batter.
• Bake in the oven for about 50-60 minutes or until cake is lightly browned.
• To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
• Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
• (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
• Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
• Wait until the icing is set then slice.

MAPLE PECAN BREAD

Steps:

• Preheat oven to 350°F
• Grease bottom or parchment paper line an 8 x 4-inch or a 9 x 5-inch loaf pan, or 2 (6 x 3-inch) small loaf pans.
• With a wooden spoon, mix together all ingredients (except pecans and Maple Glaze) in a large bowl; stir until combined.
• Stir in 1/2 cup pecans. Pour into prepared loaf pan(s).
• Bake larger size loaves in preheated oven for 55 to 65 minutes, or if making smaller size loaves, bake loaves for 35-40 minutes, or until toothpick inserted in center comes out clean.
• Cool loaf(s) for 10 minutes in pan(s).
• Remove loaf(s) from pan, and cool on wire rack.
• Cool completely, about 2 hours.
• Instructions for Maple Glaze: Mix all ingredients until smooth and thin enough to drizzle over loaf(s).
• Drizzle top(s) with Maple Glaze. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

MAPLE PECAN BREAD

Steps:

• sift dry ingredients
• toss nuts in flour.
• combine wet add to dry.
• stir just until moistened
• pour batter into9x5 greased bread pan.
• bake 350 55 minutes until done.
• wrap in saran wrap when cool for a day.