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Butterscotch Carmel Monkey Bread

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Butterscotch Carmel Monkey Bread is sweet and sticky and everything you want. Watch the smiles from your family every time you make these treats.

Ingredients needed:

Dough:

3/4 cup warm water not hot

1 tsp. salt

1 1/2 tbsp. sugar

1 tbsp. melted shortening

1/2 cup milk at room temperature

3 cups all-purpose white flour

1 package active dry yeast

Butterscotch:

1 small box butterscotch pudding not instant

3/4 cup chopped pecans

1/2 cup brown sugar

1/2 cup butter

Topping:

Carmel ice cream sauce

Preparation:

Place warm water in a large bowl. Stir in yeast until fully dissolved. Allow to rest for about 5 mins. or until yeast is bubbly. If the water is to hot it will kill the yeast. It should just feel warm to the touch.

Next stir salt, sugar, melted shortening, and milk into the water mixture.

Mix in 2 cups of white flour. Add more flour one tablespoon at a time until dough forms a ball. Only use the amount of flour needed to form a ball. This may take more or less flour.

Place the ball of bread dough onto a lightly floured board and knead for approx. 5 mins. Add small amounts of flour to the board as needed. Use just enought to keep the dough from sticking.

Continue to knead the dough until it is soft and smooth. You do not want it to be sticky to the touch.

Place the dough into a well-oiled bowl turning it until all sides a lightly coated in oil.

Cover with a warm damp cloth and let rise in a warm draft free place for 1 hour; or until double in size. I like to pre-heat my oven early so that the top of the stove is just the right temperature for proofing my dough.

Once the dough has doubled in size punch it down. Turn it out onto a lightly floured surface and knead for about 5 min.

Preheat oven to 350 degrees .

Combine the brown sugar and butter. Heat together on medium heat until butter is melted and a syrup has formed.

Form the dough into a log and cut it into 40 balls. Roll each ball in the dry pudding mix to coat them.

Arrange the dough balls in a well-oiled Bundt pan, alternately with pecans. Do not to fill pan more than halfway as it needs room to rise. Sprinkle any remaining pudding mix over top of the dough balls in the Bundt pan.

Pour the brown sugar, butter syrup over the dough balls in the Bundt pan. Cover with a warm damp cloth. Let rise till double in size or until even with top of pan.

When it is ready place in the oven and bake for 40-45 minutes.

Cover the top with tin foil during the last 15 minutes of baking time to keep it from overbrowning.

When done remove the Bundt  pan from the oven. Immediately loosen the Butterscotch Carmel Monkey Bread from the sides of the Bundt pan with knife. Turn out onto serving plate.

Allow to cool 10 minutes.

Slowly drizzle the caramel sauce over Butterscotch Carmel Monkey Bread covering all areas.

Enjoy

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