ORANGE CARAMEL MONKEY BREAD
Great for a special breakfast/brunch.
4 can(s)7.5 oz cans of buttermilk biscuits(not flaky variety)
1 stickbutter, unsalted
2 largeoranges, rinsed-zested and juiced.
2 csugar, granulated
ORANGE CARAMEL SAUCE
3/4 cuse remaining orange sugar, adding more fresh sugar to measure 1/2c
3 Tbspbutter, unsalted
3 Tbspcorn syrup, light
1/4 corange juice
How to Make ORANGE CARAMEL MONKEY BREAD
- Preheat oven to 350.
Brush a bundt or angel food pan well with butter.
- Measure sugar into a small mixing bowl.
Zest both oranges into the sugar, and mix with a fork thoroughly.
Pour prepared sugar into a gallon zip bag.
Squeeze juice to measure 1/4 c and set aside.
- Melt butter in the same bowl you mixed the sugar in. Trying to keep the biscuits cold, open tubes and cut each biscuit in 1/4's.
- COAT BISCUIT PIECES:
Roll biscuit pieces in melted butter(you may have to rewarm the butter to keep it liquid).
Drop each buttered piece in the zip bag with orange sugar.
Toss to coat well.
Remove biscuit pieces from sugar and drop into prepared pan, trying to keep the level fairly even.
- MAKE CARAMEL:
Using the remaining orange sugar, add fresh sugar to it to measure 3/4c.
Place sugar in a heavy sauce pot over medium high heat and melt the sugar WITHOUT STIRRING.
Pick up the pan and swirl it around as it becomes liquid.
When it reaches a LIGHT golden color, quickly add the orange juice and swirl to stop the browning.
Then add the corn syrup, salt and butter.
Continue to cook (should be simmering)for 2-3 minutes. Remove from heat and stir in vanilla.
Pour over the biscuit pieces and bake for 25-30 minutes.
- Remove pan from oven and allow it to rest for 5 minutes.
Then carefully place large plate over the top and invert onto the plate.
Allow the Monkey Bread to cool for at least 10 minutes, before eating!