This Caramel Crown Coffeecake is a great twist on the traditional. Made monkey bread style with caramel, coconut, and pecans on top!
If there’s one thing I love in this world, it’s caramel-coated bread sprinkled with coconut and walnuts. I mean, come on. Is there a better breakfast? And yeah, this is totally a breakfast since it’s a coffeecake and all.
I’m working with Red Star Yeast again to bring y’all some of the recipes they have on their site. I always love their recipes because – more often than not – they have instructions for hand making dough, using a mixer, using a food processor, etc.
This Caramel Crown Coffeecake is what they call a bubble coffeecake because the dough is divided into small balls and stacked on top of each other. And in between the layers of dough, there’s caramel, coconut, and walnuts. Think monkey bread but better!
It’s amazing! Even my husband, who isn’t a big sweets person, admitted that he couldn’t stop stealing little bites every time he walked past the kitchen.
- 4 1/2 - 5 cups bread flour
- 1/2 cup sugar
- 4 1/2 teaspoons active-dry yeast
- 1 teaspoon salt
- 3/4 cup milk
- 1/2 cup water
- 1/2 cup shortening
- 2 eggs
- 1 1/2 cups packed brown sugar
- 1/3 cup evaporated milk
- 1/3 cup butter
- 2 tablespoons corn syrup
- 1 cup flaked coconut
- 1/2 cup chopped walnuts or pecans
In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and shortening until warm (120-130F; shortening does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Prepare Filling: In medium saucepan, combine brown sugar, evaporated milk, butter and corn syrup. Cook over low heat, stirring occasionally, until sugar has dissolved and butter has melted; set aside.
Punch down dough. Divide into pieces the size of a walnut; shape each piece into a smooth ball. Pour one third of Filling into well greased 12-cup Bundt pan. Sprinkle with half of coconut and walnuts. Place half of the balls in pan. Pour one third of Filling over balls; sprinkle with remaining coconut and walnuts. Add remaining balls; pour remaining Filling on top. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 375F oven for 45 to 50 minutes until golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm or cold.
This post sponsored by Red Star Yeast.