serves
8-10
prep
10 minutes
cook
45 minutes
difficulty
Mid
serves
8-10
people
preparation
10
minutes
cooking
45
minutes
difficulty
Mid
level
Stream free On Demand
Chocolate or Caramel
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 7 g instant yeast
- 1 cup (250 ml) milk, lukewarm
- 1 egg, beaten
- 1 tsp vanilla extract
- 75 ml vegetable oil
- 525 g plain flour
- ¼ cup caster sugar
- 1 tsp baking powder
- ½ tsp sea salt flakes, plus extra to serve
- 1 cup salted roasted macadamia nuts
- vanilla ice cream, to serve
For the caramel sauce
- 150 ml thickened cream
- 100 g unsalted butter
- 1 cup dark brown sugar
For the cinnamon mixture
- ½ cup caster sugar
- 1 tsp ground cinnamon
- 75 g unsalted butter, melted
Resting time: 45 + 15 minutes
Instructions
- Combine the yeast and milk in the bowl of a stand mixer fitted with the dough hook. Allow to stand for 5 minutes. Add the egg, vanilla, oil, flour, sugar, baking powder and salt and mix to a smooth dough. Knead for 5 minutes, then transfer the dough to an oiled bowl, cover with a clean tea towel and allow to proof for 45 minutes.
- While the dough is proofing, make the caramel sauce by combing in the ingredients in a small saucepan and bringing to a simmer. Remove from the heat. Make the cinnamon mixture by combining the cinnamon and sugar in a bowl.
- Grease a large bundt tin. Pour a third of the caramel into the base and add a few macadamia nuts. Pinch off golf ball-sized pieces of the dough and dip in melted butter. Sprinkle with the cinnamon sugar and layer into the bundt tin, occasionally adding macadamia nuts, until all the dough and nuts have been used. Cover the bundt tin with a tea towel and proof for a further 15 minutes.
- Preheat the oven to 180˚C (standard). Bake the monkey bread for 45 minutes, cover with foil if browning too quickly. Remove from the oven, allow to stand for 10 minutes, then turn out onto a serving platter. Sprinkle with extra sea salt flakes and serve with the remaining caramel and the ice cream.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chocolate or Caramel
