Dough ingredients:
17 grams fresh yeast
375 grams warm water
375 grams all-purpose flour
175 grams warm milk
800 grams pastry flour
275 grams sugar
20 grams salt
1 cup heavy cream
¾ cup egg yolks
170 grams butter at room temperature
Dough instructions (two days before serving):
1. Combine half the fresh yeast, warm water and all-purpose flour. Allow the mixture to proof for about 40 minutes or until it doubles in size.
2. In a separate bowl, combine the remaining fresh yeast with the warm milk. Add half the pastry flour, sugar and salt. Stir to combine. Add egg yolks, butter and proofed yeast mixture.
3. Stir in the remaining pastry flour and continue to mix until the dough pulls away from the sides.
4. Spray a clean bowl with non-stick cooking spray and place dough in the bowl. Tightly cover with plastic wrap and store in the refrigerator.
Toffee ingredients:
227 grams butter
880 grams heavy cream
1,360 grams dark brown sugar
6 grams salt
56 grams rum
¼ cup pecans
Toffee instructions (one day before serving):
1. In a pot, combine butter, heavy cream, dark brown sugar, salt and rum. Bring to a simmer until the mixture is fully emulsified.
2. Once emulsified, take the mixture off the heat and allow it to cool. Store the toffee in a plastic container and place in the refrigerator until ready to use.
3. In a well-greased bread pan, spoon in a two-inch layer of toffee sauce. Set the pan in the refrigerator until the toffee is solidified.
4. Sprinkle an even layer of pecans over the toffee. The amount will be dependent on the size of bread pan. Return the pan to the refrigerator and allow the toffee to set for one hour.
5. Spoon another one-inch layer of toffee on top of the toffee and pecan layer. Allow to set for one hour in the refrigerator.
5. In the meantime, spray your hands with non-stick cooking spray and roll golf ball-sized pieces of dough with your hands. Place enough dough balls in the pan to ensure there are no gaps between each dough ball. Cover the pan with plastic wrap and allow to proof in the refrigerator overnight.
Instructions (day of serving):
1. Preheat the oven to 375°F. Remove the monkey bread from the refrigerator and place the pan in a warm spot until the dough doubles in size.
2. Bake the monkey bread for about 45 minutes or until a cake tester comes out clean.
3. Let cool or serve immediately.
