450g1lb or 3 ½ cups spooned plain (all purp) flour
2 ¼teaspoonsinstantor active dry yeast
1/4cupwhite granulated sugar
½teaspoonsalt
2large eggs
1egg yolk
113g1 stick / 1/2 cup unsalted butter, softened
FOR CARAMEL SAUCE & FILLING
113g1 stick / 1/2 cup unsalted butter
3/4cupbrown sugar
1/4cupcastersuperfine sugar
1teaspooncinnamon
1/3cupblackberry jam
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE DOUGH
Warm the milk for 20-25 seconds in the microwave. You don’t want it to be hot, just slightly warmer than room temp. Set aside
Add the flour, yeast and sugar to the bowl of a stand mixer (see notes to make without a stand mixer). Give them a mix around.
Add the salt, warm milk and eggs then beat with a dough hook on low speed for a couple of minutes until the dough comes together.
With the mixer on low-medium add the butter a spoonful at a time until it is all fully incorporated, then beat for a further minute until you have an elastic, sticky dough.
Grease a large bowl with a tiny bit of oil or oil spray. Place the dough into the bowl, flip it over to coat in oil, then cover tightly with plastic wrap. Refrigerate overnight.
FOR THE CARAMEL
Melt the 113g of butter, then use a pastry brush to brush a little of it all around the inside of a bundt tin.
Add the 3/4 cup of brown sugar to the remaining melted butter, then heat over the lowest heat, stirring constantly just until it's all fully mixed. Set aside.
TO ASSEMBLE
Preheat the oven to 180C / 350F / 160C fan forced.
Mix the caster sugar and cinnamon in a small bowl.
Take the plastic wrap off the dough - DON'T knock it back. Pull off pieces of dough about 1 tablespoon in size.
Roll the first into a ball, roll it in the cinnamon sugar, then drop it into the tin.
Now pull off another piece of dough and flatten it out just a little. Add about 1/4-1/2 teaspoon of jam in the centre, fold the edges in, roll it into a ball. Roll it in the cinnamon sugar and drop it into a tin.
Repeat doing one plain and one jam filled dough ball until you've used all the dough.
Sprinkle any remaining cinnamon sugar over the top.
Drizzle the caramel mixture evenly over the top.
Bake for 30-35 minutes until golden. You can test one of the bottom dough balls to make sure it's fully cooked through.
Allow to cool for 5 minutes before turning out onto your serving plate. Allow to cool to room temperature.
Notes
I use an Australian standard 20ml Tablespoon
If you don't have a stand mixer, you can use a large bowl, a wooden spoon and a little elbox grease to bring this dough together. Take the same steps as with the stand mixer, then mix with the spoon until it comes together and is elastic. If you need, you can use your hands but as this is a sticky dough, you may need to oil them slightly. Resist the urge to add extra flour or you'll end up with tough monkey bread.
Calories: 480kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: American
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.