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Pecans give this monkey bread from Food & Wine’s Kay Chun a nutty sweetness and nice crunch. Slideshow:More Bread and Biscuit Recipes and  The Best Bundt Pan 

Kay Chun

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Credit: Abby Hocking / Food & Wine

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
1 bundt cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Lightly coat a Bundt pan with baking spray.

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  • In a medium saucepan, melt the butter with 1/4 cup of the granulated sugar and the light brown sugar over moderate heat, stirring until the sugar dissolves. Stir in the vanilla.

  • In a food processor, pulse the pecans until coarsely ground. Transfer to a bowl and mix in the remaining 1 cup of granulated sugar and the cinnamon. Working in batches, toss the biscuit dough pieces in the pecan-cinnamon sugar, then layer them in the prepared pan. Sprinkle 1 tablespoon of the pecan-cinnamon sugar between each layer. Drizzle the vanilla butter over the dough and bake for about 1 hour, until deep golden. Let cool slightly, then unmold and serve.

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