Monkey Bread with Bourbon Creme Anglaise
- 1/4 cup warm water (105-110 degrees)
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter
- 1 egg, lightly beaten
- 1/4 cup sugar
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more as needed
- 1 1/4 cups dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup heavy cream
- 1 cup milk
- 6 large egg yolks
- 1/3 cup sugar
- Pinch of kosher salt
- 2 tablespoons bourbon
- 1/2 teaspoon pure vanilla extract
- Cooking & Baking
- Active dry yeast (1 envelope)
- All-purpose flour (4 cups)
- Brown sugar, dark (1 1/4 cups)
- Cinnamon, ground (2 teaspoons)
- Kosher salt (1 Pinch)
- Salt (1 teaspoon)
- Sugar (1/2 cup)
- Vanilla extract, pure (1/2 teaspoon)
- Drinks
- Water (1/4 cup)
- Dairy
- Butter, unsalted (10 tablespoons)
- Heavy cream (1 cup)
- Milk (1 cup)
- Whole milk (1 1/4 cups)
- Refrigerated
- Egg (1)
- Egg yolks, large (6)
- Beer, Wine & Liquor
- Bourbon (2 tablespoons)
Preparation
Read recipe preparation on thekitchn.com
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Published December 2, 2011 (1 year ago).
572 people saved this recipe.
