Spiced Pecan Monkey Bread

Monkey bread is a great dessert item to share with your friends and family at your next gathering. It combines the soft and sweet yeast flavour of a milk bun dough with the rich and deep flavours of brown sugar and spice. For this version of monkey bread we’ve paired the nuttiness of pecans with the warmth of butterscotch as the perfect warm up treat after a day out in the cold.

Ingredients

1 recipe Milk bun dough, ready to portion
112 g / 1/2 cup Mirage margarine, melted
220 g / 1 cup Dark brown sugar
10 g / 2 tsp Ground cinnamon
1 g / 1/4 tsp Ground cloves
100 g / 1 cup Pecan pieces
220 g / 1 cup Butterscotch sauce

Directions

1. Grease 6 individual 8oz ramekins with Mirage margarine and set aside.
2. Prepare the Milk bun recipe taking it to the step where you are ready to portion the dough.



3. While your dough is rising, make the sugar coating. In a medium-sized bowl, mix together the brown sugar, spice and pecan pieces. Set this aside until you are ready to coat your dough.
4. Once the dough has risen, use a sharp knife to slice the dough into approximately 60, odd shaped pieces. These don’t have to be perfect looking pieces of dough.



5. Roll each piece of dough into a small ball. Working with a few pieces at a time, dip the dough balls into the melted Mirage margarine, roll them around in the spiced sugar and nut mixture.





6. Layer the dough balls into the prepared ramekins, sprinkling in pecans as you go, and packing them tightly into the ramekins. Once all the dough is distributed, sprinkle any remaining sugar and nut mix on top of the individual loaves, and drizzle on any of the remaining melted Mirage margarine.




7. Place the ramekins on a baking sheet and cover them with a damp towel. Leave them in a warm spot to let the dough rise until doubled in size, which should take about 45 minutes.
8. While the monkey breads are rising, pre-heat your oven to 350F (175C). When the dough has risen, bake them in the oven until the top is a deep golden brown, which should take 30 – 45 minutes.
9. Let them cool for 5 – 10 minutes, then either turn them out onto a plate, or serve them in the ramekin.
10. Which ever serving method you choose, generously top them with warmed up butterscotch sauce and enjoy.

Notes

• When baking, some pieces of dough might fall out of the ramekins, this is normal. It means you have a piece to sample before serving them to your family and friends.