A pull-apart loaf is layered with fresh apples and drizzled with an apple cider caramel.
Many recipes for monkey bread usebiscuit doughfor the base.
Specifically, pillowy balls of dough spackled together with plenty of sticky cinnamon-sugar.
Cindy Rahe
I use an enriched yeast dough, meaning one made with milk and butter so it’s extra decadent.
For more information on which apple varieties are best for baking, check out ourGuide to Apples.
This said, sometimes you just need to have your monkey bread NOW!
Cindy Rahe
The result is a golden tear-and-share bread loaded with bits of tender spiced apples and lots of gooey caramel.
Set it to the side to become foamy.
Add the yeast-milk mixture.
Cindy Rahe
When done, the dough should form a ball and spring back when you poke it.
Gather the dough into a ball with your hands and place into a greased bowl.
Cover well with plastic wrap.
Cindy Rahe
Melt the butter for the apples in a medium skillet.
Add the diced apples, cinnamon, and a pinch of salt.
Cook over medium heat for about five minutes until the apples are just tender.
Cindy Rahe
Remove from the heat and set aside to cool.
(The apples can be made up to a day ahead and kept refrigerated.)
Continue to boil (without stirring!)
Cindy Rahe
until the sugar turns a deep golden caramel color, 320F to 330F.
Grease a bundt pan well and set aside.
Melt the butter needed for assembly.
Cindy Rahe
In a separate bowl, mix together the sugar and cinnamon.
Spoon all of the apples over the dough, followed by a third of the caramel sauce.
Continue rolling the remaining dough and layering in the pan.
Cindy Rahe
Drizzle another third of the caramel sauce over the top.
(Save the rest of the caramel sauce for serving).
Cover the monkey bread with plastic wrap.
Cindy Rahe
Let the monkey bread rise until the top looks slightly puffed and pillowy.
Uncover the bundt pan and transfer to a sheet pan (to catch butter drips!).
Place in the oven and bake for 30 to 35 minutes.
Cindy Rahe
Cool the monkey bread in the bundt pan on a wire rack for 15 minutes.
Drizzle with the remaining caramel sauce and serve.
Be careful, the bread will still be hot!
