SUBSCRIBE Now for More BOLD Recipes! http://bit.ly/1eVfGZ1A NEW Bold Baking adventure every Thursday!Hi Bold Bakers! This week, we're making homemade Monkey Bread from scratch featuring sweet, cinnamon-dusted dough, toasted pecans, a rich caramel sauce, and a secret ingredient that makes my Monkey Bread BIG & BOLD. Enjoy!FOLLOW ME HERE, FELLOW BOLD BAKERSPINTEREST http://www.pinterest.com/gemstaffordTWITTER http://www.twitter.com/gemstaff16FACEBOOK https://www.facebook.com/GemmaStaffor...INSTAGRAM http://www.instagram.com/gemmastaffFULL RECIPE BELOWSecret Monkey bread with Pecans and CaramelSweet Dough2 tablespoons butter, divided1 cup milk1/3 cup water1/4 cup granulated sugar2 1/4 tsp (6g/1/4 oz) active dried yeast3 1/4 cups all-purpose flour2 teaspoons saltCream Cheese (for stuffing)1 Cup Toasted Pecan, choppedCaramel Sauce 2 sticks butter2 cups packed dark brown sugar1/2 cup heavy creampinch of saltCinnamon Sugar Cup of Sugar2 Tblsp Cup ground CinnamonMethod1. For the dough :Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.2. In a measuring jug, heat together the milk, water, butter and heat until luke warm, and the butter is melted 3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.4. Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side5. Rub a large bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly. 6. Cover the bowl with plastic wrap and let the dough rise until doubled, 1 -2 hours7. Make the caramel: by combining the ingredients in a pot and heating until the sugar dissolves and the butter melts. set aside to cool8. To form the bread, gently remove the dough from the bowl and knead lightly on a floured surface knocking out the air. 9. Using a bench scraper or knife, cut the dough into big and small pieces, a nice mix.10. For the secret ingredient: Smear some cream cheese in the middle of some dough pieces (do as many as you want) 11. Wrap the dough around the cream cheese sealing it in a ball. Pinch to secure closed.12. In a large bowl mix together the sugar and cinnamon and toss in your dough pieces covering each piece generously 13. In a Bundt pan, Drizzle in a layer of the caramel sauce and of the pecans14. Layer in of the dough pieces15. Repeat the second layer by scatter on another of the pecans and go another round with the caramel sauce16. Top off with the remaining dough pieces, pecans and the last of the caramel sauce 17. Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise for 25-30 minutes or until puffy and they have risen 1-2 inches from the top of the pan18. To make the day before refrigerate the bread once assembled, bake the next day 19. Heat the oven to 350 degrees F 20. Unwrap the pan and bake for 35-40 minutes or until the top is beautifully brown and caramel begins to bubble around edges21. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes. Enjoy straight away!