Caramel Apple Monkey Bread

Ingredients

Dough

Caramel

Cinnamon Apples

Cinnamon Sugar

Method

1. To start, make the caramel by adding the sugar and 120ml of water to a large pot and bring to the boil.
2. Once bubbling, allow to boil for approximately 8 minutes, turning deep amber in colour.
3. Do not mix or swirl while bubbling.
4. While the sugar is bubbling, gently warm the cream and vanilla in a separate saucepan.
5. Once the sugar mix has reached a deep amber, remove from the heat and slowly pour in the warmed cream.
6. Whisking in the cream quickly, be careful as the sugar mix will froth, rise and be very hot.
7. Once the cream has been added, continue to whisk until bubbling subsides, then set aside to cool and thicken.
8. To make the dough, pour 200ml of water into a bowl, then mix in half of the Bakels Doughnut Mix with a wooden spoon until a smooth paste.
9. Add the remaining doughnut mix into the mixing bowl and mix for approximately 5 minutes.
10. Cover and rest the dough in the fridge for 30 minutes.
11. Preheat oven to 180°C bake and generously butter the sides of a round bundt tin, then set aside.
12. To make the cinnamon apples, peel and dice the apples into 1cm pieces and then mix through the sugar and cinnamon until evenly coated.
13. Set aside.
14. To make the cinnamon sugar, mix together both the cinnamon and sugar and then set aside.
15. Also add the butter to a bowl and prepare to have melted for assembly of the monkey bread shortly.
16. After 30 minutes, remove the dough from the fridge, then turn out onto a clean floured surface and knead several times until smooth and malleable.
17. Roll the dough out into strips and cut the dough into tablespoon sized segments, creating approximately 45 pieces.
18. With floured hands, roll each segment into balls and set aside.
19. To assemble, pour 150ml of cooled caramel into a small bowl or jug, then set aside.
20. Sprinkle some apple pieces into the base of buttered and prepared bundt tin, before coating each dough ball in melted butter, rolling through cinnamon sugar and then placing several balls around the base of tin.
21. Drizzle with several tablespoons of caramel before repeating the layers (e.
22. g.
23. apples, cinnamon sugar coated dough balls and then more caramel.
24. ) Continue to repeat until all of the apple and dough has been used, then if there is still remaining caramel, drizzle over top.
25. Bake for 35-40 minutes, or until evenly risen and the top is baked and golden.
26. Remove from the oven and allow to cool for 30 minutes before carefully using a spoon or knife to release the edges, then turn out onto a serving board or platter.
27. Drizzle with caramel sauce and serve warm or cold alongside another bowl of caramel sauce for dipping.