Ingredients:

  • 1 cup Warm Whole Milk (105–115°F)
  • 1/4 cup Granulated Sugar (divided)
  • 2 1/4 teaspoons Active Dry Yeast (1 packet)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Unsalted Butter, softened and cubed
  • 3 1/2 cups All-Purpose Flour (or Bread Flour)
  • 1 teaspoon Fine Sea Salt
  • 1 cup Freeze-Dried Strawberries, blitzed into a fine powder
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, packed
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/2 cup (1 stick) Unsalted Butter (for caramel sauce)
  • 3/4 cup Light Brown Sugar, packed (for caramel sauce)
  • 2 tablespoons Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Pinch of Salt (for caramel sauce)
  • 1 cup Powdered Sugar, sifted (Optional Glaze)
  • 2 tablespoons Milk or Heavy Cream (Optional Glaze)
  • 1 tablespoon Strawberry Puree/Juice (Optional Glaze)

Instructions:

  1. Activate the Yeast: In the stand mixer bowl, combine warm milk, 1 tablespoon of the reserved sugar, and the yeast. Let sit for 5–10 minutes until foamy and active.
  2. Mix the Dough: Add the remaining sugar, eggs, and salt to the bowl. Gradually add the flour. Mix on low speed until a shaggy dough forms.
  3. Knead and Enrich: Switch to the dough hook. Knead on medium-low for 5 minutes. Add the softened butter, one cube at a time, incorporating fully before adding the next. Knead for 8–10 more minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  5. Make Strawberry Powder: Blitz the freeze-dried strawberries in a food processor until a fine, vivid pink powder is achieved. In a wide, shallow bowl, whisk together the strawberry powder, granulated sugar, brown sugar, and cinnamon for the coating.
  6. Prepare Caramel Sauce: In a small saucepan, melt the 1/2 cup butter over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring just to a simmer, stirring until the sugar dissolves completely (about 2 minutes). Remove from heat and stir in the vanilla extract.
  7. Prep Pan: Generously coat the Bundt pan with non-stick baking spray or softened butter. Pour half of the sticky caramel sauce into the bottom of the prepared pan.
  8. Shape the Dough: Punch down the risen dough and turn it onto a lightly floured surface. Cut the dough into 64 equally sized pieces (about 1-inch squares). Roll each dough piece into a neat ball.
  9. Coat and Assemble: Dip each dough ball into the remaining half of the sticky caramel sauce (ensure it is warm enough to be liquid) and then immediately toss heavily in the strawberry sugar coating until completely covered. Layer the coated dough balls randomly into the Bundt pan.
  10. Second Rise (Proofing): Cover the pan loosely with cling film and let rest for 30–45 minutes until the dough looks puffy and almost fills the pan. Preheat oven to 350°F (175°C) during the last 15 minutes of proofing.
  11. Bake: Place the pan on a baking tray. Bake for 35–40 minutes, or until the top is deep golden brown and the internal temperature reaches 200–205°F (93–96°C).
  12. Cool and Invert: Remove from the oven. Let the monkey bread cool in the pan for exactly 10 minutes. Place a large serving plate over the top of the pan and quickly but carefully invert the bread onto the plate. Drizzle any remaining caramel from the pan over the bread.
  13. Glaze (Optional): Whisk together the sifted powdered sugar, milk/cream, and strawberry puree until smooth. Drizzle liberally over the warm bread just before serving.