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Monkey Bread with Bourbon Crème Anglaise
Ingredients
- For the dough:
- 1/4 cup warm water (105-110°F)
- 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
- For the caramel coating:
- 1 1/4 cups dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- For the bourbon crème anglaise:
- 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
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