Monkey Bread

Step 1

Pulse1½ tsp. instant yeast, 1½ tsp. fine sea salt, 3⅓ cups (417 g) bread flour, and½ cup (100 g) granulated sugarin a food processor until combined. With the motor running, add 1¼ cups warm water (100°–110°) and process until a ball forms, about 30 seconds.

Step 2

Turn dough out onto alightly floured工作表面;它应该有些蓬松和stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes.

Step 3

Lightly coat a large bowl withnonstick vegetable oil cooking spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours (or refrigerate for 8–12 hours).

Step 4

Preheat oven to 350°. Coat12-cup Bundt panwithnonstick vegetable oil cooking sprayand set aside. Spread½ cup pecansand½ cup pumpkin seeds (pepitas)into a single layer on a rimmed baking sheet. Toast in the oven, tossing occasionally, until golden brown, 9–11 minutes. Cool slightly.

Step 5

Mix2 tsp. ground cinnamon, 1 tsp. ground ginger, 1 tsp. freshly ground black pepper, ½ tsp. ground cardamom, ½ tsp. ground cloves, and remaining1 cup (200 g) granulated sugarin a small bowl.

Step 6

Punch down dough and transfer to aflouredwork surface. Roll into 1" balls (you should have about 25). Working in batches, toss pieces of dough in spiced sugar mixture until coated.

Step 7

Arrange one-third of pecan mixture in bottom of prepared Bundt pan and sprinkle 1 Tbsp. spiced sugar mixture on top. Top with one-third of sugar-coated balls of dough. Repeat with remaining nuts, spiced sugar, and dough balls; discard remaining spiced sugar. Drizzle1 cup3-Ingredient Microwave Caramel Sauce(or a store-bought version)all over. Cover pan with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until almost doubled in volume, 40–45 minutes.

Step 8

Cover pan with aluminum foil and bake bread 40 minutes. Remove foil and continue to bake until monkey bread is glistening and well browned and dough is cooked through, about 20 minutes more. Carefully invert onto a platter. Let cool 10 minutes.

Do Ahead:Monkey bread can be assembled 12 hours ahead. Cover with plastic wrap and chill. Let come to room temperature, about 2 hours, watching for second rise (rolls should almost double in volume), then bake.

Editor’s Note:This monkey bread recipe first appeared on Epicurious in November 2017 as ‘Chai-Spiced Monkey Bread.’ Head this way for more ofour Christmas morning favorites→