Cashew Caramel Monkey Bread

Steps

• 1

  Dissolve yeast and a pinch of sugar in warm water in the bottom of the bowl of a stand mixer. Allow to sit for 5 minutes.
• 2

  Meanwhile, bring milk to nearly a boil, about 190 degrees (or until bubbles form). Remove from heat and stir in shortening and sugar until dissolved. Place saucepan in freezer or refrigerator until lukewarm.
• 3

  Stir milk mixture into yeast mixture and add flour, baking soda, baking powder and salt. Beat until smooth.
• 4

  Pour dough into a lightly greased bowl, cover and let rise until doubled, about 1 1/2 hours.
• 5

  In the meantime, melt 1 stick of butter, brown sugar and cashews in a small saucepan until sugar is dissolved. Pour mixture evenly into the bottom of a Bundt pan, tube pan or monkey bread pan.
• 6

  Melt remaining 1/4 cup butter in the microwave and allow to cool slightly (do NOT put in pan).
• 7

  Divide risen dough into round balls about 2 inches in diameter. Dip each ball into cooled, melted butter and arrange in layers in the pan above the butter-sugar-cashew mixture. Cover pan with plastic wrap and refrigerate overnight, or about 8 hours.
• 8

  The next morning, place refrigerated pan in the oven next to or above a broiler tray. Pour 2/3 cup boiling water into the broiler tray and immediately close the oven door. Allow to steam for 20 minutes.
• 9

  Remove tray and pan from oven and preheat oven to 350°F. Bake bread for about 30 minutes or until golden brown on top. Remove from oven and allow to cool 5 minutes before running a blunt knife along the edges of the pan to loosen the bread. Invert pan on a round plate and serve warm.