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How to make Sticky apple, walnut and maple monkey bread

Yield = 12
Prep time: 2:00
Cook time: 0:45
Total time: 2:45

Ingredients

  • 3 1/4 cups (485g) plain flour
  • 1/3 cup (75g) caster sugar
  • 1 sachet (7g/2 tsp) dried yeast
  • 1/2 tsp salt
  • 100g butter, softened
  • 1 Coles Brand Australian Free Range Egg
  • 1 cup (250ml) milk, warmed
  • 1 cup (220g) brown sugar
  • 100g butter, extra, melted
  • 2 teaspoons ground cinnamon
  • 1/2 cup (55g) walnuts, coarsely chopped
  • 1 Granny Smith apple, peeled, cored, finely chopped

Maple caramel sauce

  • 1/2 cup (125ml) brown sugar
  • 1/2 cup (125ml) maple syrup
  • 100g butter, chopped
  • 1/2 cup (125ml) thickened cream

Method

  • Step 1 Combine the flour, caster sugar, yeast and salt in a large bowl. Add the butter and use your fingertips to rub into the flour mixture until the mixture resembles breadcrumbs. Whisk the egg and milk in a jug. Add to the flour mixture and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Cover. Set aside for 1 hour to rise.
  • Step 2 Place 3/4 cup (165g) of the brown sugar in a small bowl. Stir in the extra butter and cinnamon.
  • Step 3 Preheat oven to 180C. Grease a 25cm (top measurement) ring or bundt pan. Sprinkle with half the walnuts.
  • Step 4 Punch down the dough. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 3 portions. Roll out 1 dough portion to a 20cm x 30cm rectangle. Spread one-third of the cinnamon mixture evenly over the dough. Sprinkle with one-quarter of the apple. Starting from 1 long edge, roll up dough to enclose filling. Cut crossways into 12 portions.
  • Step 5 Repeat with the remaining dough, remaining cinnamon mixture and two-thirds of remaining apple. Arrange 12 of the portions, cut-side down, over prepared pan. Sprinkle with half the remaining walnuts and sugar and the remaining apple. Top with half the remaining portions, cut-side out, and the remaining walnuts and sugar. Finish with remaining 12 portions, cut-side down. Set aside for 15 mins to rise.
  • Step 6 Bake for 40-45 mins or until golden brown and cooked through. Set aside in the pan for 5 mins to cool before turning on a serving plate.
  • Step 7 Meanwhile, to make the maple caramel sauce, combine the sugar, maple syrup, butter and cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until the sauce boils and thickens.
  • Step 8 Pour half the hot maple caramel sauce over the hot monkey bread. Serve warm or at room temperature with remaining maple caramel sauce.