Sticky Chocolate Monkey Bread

Products Used

102

Ingredients

2 cups all-purpose flour*
1 envelope active dry yeast
1/4 cup (1/2 stick) butter
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
3/4 cup milk
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour*
2/3 cup semisweet chocolate chips
2/3 cup caramel bits
1/2 cup (1 stick) butter
1/2 cup Imperial Sugar Light Brown Sugar

Directions

In mixing bowl add 2 cups of flour and dry east. With paddle attachment on, stir to combine.
In a small saucepan add butter, sugar and milk. Cook over low heat until butter melts and milk is just lukewarm.
With mixer on low speed, slowly pour warm milk into flour. Stir to combine.
Beat in eggs, one at a time, mixing well after each addition.
Replace paddle attachment with dough hook.
On low speed, gently knead in the salt and remaining flour.
Once all flour is added, increase mixer speed to medium and knead for 6 minutes, stopping mixer to scrape sides of bowl every 2 minutes.
The dough should be soft and elastic, but does not clear itself completely off sides of bowl.
With buttered hands remove dough from mixing bowl and place it in a greased bowl. Cover with plastic wrap and let rest at room temperature until doubled in volume, just over an hour.
When dough is risen, divide it in 24 pieces.
In another small bowl combine chocolate chips with caramel bits.
With your hands flatten one of dough pieces. Add about 2 teaspoons of the chocolate & caramel chips and fold to seal. Place it in a buttered bundt pan.
Do the same with remaining 23 dough pieces.
Once all pieces have been filled and arranged into bundt pan, cover and let rest for 30 more minutes .
In the meantime, heat the oven to 375°F.
Just before baking bread, in a small saucepan, heat the remaining butter with brown sugar. Pour over monkey bread.
Bake bread in preheated oven for 35 minutes.
Turn oven off and remove the monkey bread from the oven. Let rest for 10 minutes before inverting it on a plate.
Serve warm.