PECAN & APPLE MONKEY BREAD PECAN & APPLE MONKEY BREAD

SERVES 8 PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 8

3 medium granny smith apples (600g) ¼ cup (55g) caster sugar

1 tablespoon brown sugar

1 teaspoon ground cinnamon ¼ teaspoon ground cloves

1 tablespoon water

½ cup (60g) pecans, roasted,

chopped coarsely

3 cups (450g) self-raising flour 2 tablespoons caster sugar, extra

40g cold butter, chopped

1¼ cups (310ml) buttermilk

90g butter, melted, extra

¾ cup (165g) firmly packed

brown sugar, extra

½ teaspoon ground cinnamon, extra 2 teaspoons icing sugar, extra

CARAMEL SAUCE

1 cup (220g) firmly packed

brown sugar

100g butter, chopped 300ml pouring cream

1 Preheat oven to 220°C/200°C fan. Butter, then flour a 22cm kugelhopf bundt cake pan (see tips on page 38).

2 Peel, core and chop apples into 1.5cm pieces. Place apple in a small saucepan with sugars, spices and the water; bring to a simmer. Reduce heat to low; cook, covered, for 10 minutes or until apple is tender. Cool. Drain apple; discard liquid. Stir in pecans.

3 Meanwhile, combine flour and extra caster sugar in a large bowl; rub in cold butter until mixture resembles crumbs. Add buttermilk. Use a flat-bladed knife to cut buttermilk through the flour mixture into a soft dough. Gently knead the dough on a floured surface for 5 minutes or until dough is no longer sticky.

4 Divide dough into 14 equal-sized portions. Place extra melted butter in a small bowl. Combine extra brown sugar and extra cinnamon in another small bowl. Working with one portion of dough at a time, flatten it in the palm of your hand into an 8cm round. Spoon 1 level tablespoon of apple mixture into the centre; bring dough up and over filling, pinching it to enclose and form a ball. Dip balls in the melted butter, then roll in sugar mixture; place evenly in the pan.

5 Bake bread for 20 minutes.

Cover pan loosely with foil; bake for a further 15 minutes or until golden. Remove from oven; stand for 30 minutes to cool.

6 Meanwhile, make caramel sauce.

7 Carefully run a small knife around the inside of the pan to loosen the bread; turn bread out onto a platter. Serve bread drizzled with warm caramel sauce. Dust with extra sifted icing sugar before serving.

CARAMEL SAUCE

Stir ingredients in a small saucepan over medium heat for 2 minutes or until sugar dissolves. Simmer for 5 minutes or until thickened slightly.