Caramel Sauce

Sugar, 240g
Cream, 240g 
Butter, 120g
Salt, 2g


Mix the sugar with a splash of water in a heavy bottomed pot and caramelize. Carefully and slowly add cream. Whisk to dissolve. Add butter and whisk to melt. Add salt. Set aside to cool to room temperature.

Monkey Bread Dough

Active dry yeast, 8g
Water, room temperature to slightly warm, 350g 
All-purpose flour, 400g 
Milk powder, 35g
Instant potato flakes, 30g
Orange zest, 28g
Star anise, ground, 1g
Cinnamon, ground, 3g
Sugar, 30g
Butter, room temperature, 90g
Salt, 4g


Dissolve the yeast in the water. Add the flour, milk powder, potato flakes, orange zest, star anise, and cinnamon. Knead for 8 minutes until the dough is smooth. Cover the dough and let it rest for 10 minutes. Add the sugar and the salt and then the butter in small pieces. Knead for 8 more minutes. Cover the dough and let it rise at a warm room temperature for 11/2 hours. (Optional: chill the dough overnight, its easier to work with that way). When ready, press the dough down.

To Assemble

Butter, melted, 225g
Sugar, 225g 
Cinnamon, ground, 3g


Mix cinnamon and sugar together. Spray a bundt pan with non stick spray. Fill the bottom of the pan with about a half inch of caramel sauce (reserve the rest for serving). Cut the dough into golf ball size pieces. Dip in melted butter and toss in the cinnamon sugar. Fill the bundt pan with dough. Cover and let rise for a half hour. Bake at 350°F for 45 minutes or until the top is nicely browned and the inside temperature of the bread reaches 200°F. Let cool until just warm. Invert onto a plate and serve with remaining sauce.


Formulation courtesy of Nora Antene, Le Pigeon