Ingredients
1pkgactive dry yeast,(2 and ¼ teaspoon) such as Red Star Platinum
¼cupwarm water
1¼cupswarm 2% milk,or whole milk
⅓cupunsalted butter,melted
¼cupgranulated sugar
2large eggs
1tspsalt
5cupsall-purpose flour,spoon & leveled
½cupunsalted butter,(1 stick)
1cuppacked dark brown sugar
3tbspheavy cream,no substitutions
½cupunsalted butter,(1 stick) melted
1cupgranulated sugar
1tbspground cinnamon
¾cuppecans,chopped, optional
Preparation
In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour.
Beat on medium speed for 3 minutes. By hand, stir in enough remaining flour to form a firm dough. About 5 cups in total.
Turn the dough onto a floured surface. Knead until smooth and elastic for about 6 to 7 minutes. Do not over-knead, which will lend tough and chewy bread.
The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a greased bowl, turning once to grease the top.
The caramel sauce can be made ahead of time (up to 1 week) and heated in the microwave for 30 seconds before use. To make the caramel, melt the butter in a small saucepan.
Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved.
Allow to bubble for 3 to 4 full minutes, no more. Set aside.
In a shallow bowl, combine cinnamon and sugar. In a separate small bowl, melt the butter. Set aside. Spray a 10 to 12 cup bundt pan with cooking spray. Set aside.
Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls for about 1¼ inches in diameter.
Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them well.
Arrange 20 dough balls into the bundt pan. Sprinkle with ½ of the pecans. Top with remaining dough balls and pecans.
Preheat the oven to 350 degrees F. When you are ready to bake, warm the caramel sauce up for about 30 seconds.
Stir and top the dough balls with ½ of the caramel sauce. Reserve the rest to pour on top after it is baked.
Bake for 30 to 35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly.
Cool for 5 to 10 minutes then invert it onto a large serving plate. Warm up the caramel sauce again and drizzle over the bread before serving.
Cut the bread into generous slices.
