Pecan Monkey Bread
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
64
Spice
51
Sweetness
35
Sourness
51
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Heavy Cream2 large
Egg Yolk1 cup
Granulated Sugar1 cup
Pecan1 tsp
Ground Cinnamon1 cup
Golden RaisinsDirections:
1
Let cool slightly, but unmold before caramel hardens
2
Crème Anglaise Place cream in a small saucepan and scrape in vanilla seeds
3
Heat over medium until just simmering, about 5 minutes
4
Remove from heat
5
Whisk yolks and granulated sugar in a medium bowl until pale and light, about 2 minutes
6
Gradually whisk half of cream into yolk mixture
7
Then whisk mixture in bowl back into cream in saucepan
8
Cook over medium-low, stirring constantly with a wooden spoon, until sauce is thickened and coats spoon, about 5 minutes
9
Transfer to a medium bowl; let cool
10
Do ahead: Sauce can be made 3 days ahead
11
Cover and chill
12
Bring to room temperature before serving
13
Crème Anglaise Place cream in a small saucepan and scrape in vanilla seeds
14
Heat over medium until just simmering, about 5 minutes
15
Remove from heat
16
Whisk yolks and granulated sugar in a medium bowl until pale and light, about 2 minutes
17
Gradually whisk half of cream into yolk mixture
18
Then whisk mixture in bowl back into cream in saucepan
19
Cook over medium-low, stirring constantly with a wooden spoon, until sauce is thickened and coats spoon, about 5 minutes
20
Transfer to a medium bowl; let cool
21
Do ahead: Sauce can be made 3 days ahead
22
Cover and chill
23
Bring to room temperature before serving
24
Monkey Bread and Assembly: Preheat oven to 350°
25
Coat muffin cups with nonstick spray
26
Toast pecans on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 8–10 minutes
27
Let cool; coarsely chop
28
Stir granulated sugar and cinnamon in a small bowl; set aside
29
Bring brown sugar, butter, and 1/2 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar
30
Pour syrup into muffin cups
31
Top with pecans and raisins
32
Gently roll out pastry on a lightly floured surface just to smooth
33
For a 14-ounces package, fold sheet in half
34
For a 17
35
3-ounces package, stack sheets
36
Cut pastry into an 8x6 grid to make 48 squares
37
Roll into balls; toss in cinnamon sugar
38
Fill muffin cups with balls; press lightly to compact
39
Bake until pastry is golden brown and puffed, 25–30 minutes
40
Let cool slightly, but unmold before caramel hardens
41
Serve monkey bread, caramel side up, on a pool of crème anglaise
42
Monkey Bread and Assembly: Preheat oven to 350°
43
Coat muffin cups with nonstick spray
44
Toast pecans on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 8–10 minutes
45
Let cool; coarsely chop
46
Stir granulated sugar and cinnamon in a small bowl; set aside
47
Bring brown sugar, butter, and 1/2 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar
48
Pour syrup into muffin cups
49
Top with pecans and raisins
50
Gently roll out pastry on a lightly floured surface just to smooth
51
For a 14-ounces package, fold sheet in half
52
For a 17
53
3-ounces package, stack sheets
54
Cut pastry into an 8x6 grid to make 48 squares
55
Roll into balls; toss in cinnamon sugar
56
Fill muffin cups with balls; press lightly to compact
57
Bake until pastry is golden brown and puffed, 25–30 minutes
58
Serve monkey bread, caramel side up, on a pool of crème anglaise