Course: Dessert
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Beer Style: Pumpkin Beer

Pumking Monkey Bread with Pumpkin Beer Caramel Sauce

This recipe for Pumking Monkey Bread smothered in pumpkin beer caramel sauce is sure to be a huge hit at the breakfast—or dessert—table this holiday season.

Ingredients

Dough
  • ¾ cup Pumking by Southern Tier Brewing Co.
  • ¾ cup whole milk
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 package (2 and ¼ tsp) active dry yeast
  • 1 cup pumpkin puree
  • 4 and ½ cups all-purpose flour, divided
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • Pumking Ale Caramel Sauce
  • 1 cup light brown sugar
  • ¼ cup Pumking Ale
  • 3/4 cup heavy cream, room temperature
  • 3 and ½ TBSP butter, room temperature
Dough Coating
  • ½ cup butter, melted (1 stick)
  • 1 and ¼ cups granulated sugar
  • 1 Tbsp ground cinnamon

  • Directions

    1. Dough
    2. In a large saucepan, combine Southern Tier Brewing Co.'s Pumking pumpkin beer, whole milk, vegetable oil and granulated sugar. Heat until hot but stop right before it boils.
    3. Remove pan from heat and allow to cool until the mixture is warm to the touch but not too hot (about 15-20 minutes or so).
    4. Sprinkle yeast over the surface of the liquid and allow to sit for 5 minutes.
    5. Stir in pumpkin puree until combined.
    6. Gently stir in 4 cups of AP flour and ground cinnamon into mixture.
    7. Cover with a dish towel and let rest for 1 hour. After 1 hour, the mixture should be very puffy and doubled in size. Stir in remaining 1/2 cup flour, baking soda, baking powder and salt until totally combined. Set aside. While that’s resting, time to work on Pumking Ale Caramel Sauce!
    8. Pumking Ale Caramel Sauce
    9. In a medium size saucepan, combine the sugar and Pumking pumpkin beer over medium-low heat and stir until the sugar dissolves.
    10. Increase the heat to medium and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes (however watch out, it burns easily).
    11. Remove the mixture from heat and carefully whisk in heavy cream (watch out, it will bubble). Then stir in butter. Transfer the beer caramel to a dish and let cool slightly. Set aside.
    12. After the dough has rested for an hour and you’ve added the final flour, salt, baking soda and baking powder...it’s time to coat the balls in the butter and cinnamon/sugar!
    13. Cinnamon/Sugar Coating
    14. Melt butter in a small bowl. Set aside.
    15. Combine granulated sugar and ground cinnamon in another small bowl.
    16. Pull off small dough pieces and roll into balls, about 1.25 inch in diameter. You will need 40-45 balls total, so be mindful of the size.
    17. Dip each ball, one by one, in the melted butter and then roll in the cinnamon-sugar mixture to coat (You may need more cinnamon-sugar depending how heavy you like the coating) and place balls in a greased bundt pan. Set aside.
    18. Pour half of the Pumking Caramel Sauce (1/2 cup) over the coated dough balls.
    19. Heat oven to 375°F.
    20. Place bundt pan on baking sheet (so no drippings fall into your oven) and bake for 35-40 minutes or until a cake tester is inserted and comes out clean.
    21. Cool for 5-10 minutes and invert onto a large serving plate or cake stand.
    22. Don't forget to serve alongside the remaining Pumking Ale Caramel Sauce for dipping!

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