Caramel Walnut Monkey Bread

Grease a standard size tube pan or bundt pan. Set aside.

In a small bowl, combine water, the first amount of sugar, yeast and the first amount of flour. Stir well to combine. Cover with a tea towel, and set aside to proof for 15 minutes.

Combine the yeast mixture with sour cream, butter, second amount of sugar, egg, salt and vanilla in the bowl of a stand mixer. Add the second amount of flour and mix with the paddle attachment until the dough is a rough, shaggy mass.

Switch to the dough hook and knead until a soft and smooth dough forms, about 5 to 6 minutes.

Place the dough in a lightly greased bowl, cover with tea towel, and allow to rise for 90 minutes.

While dough is rising, prepare the caramel sauce by combining sugar and water in a heavy saucepan set over low heat. Stir and cook until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel colour. Remove from the heat and slowly add the cream. Be careful as it will splatter. Whisk to combine and put pan back on the stove. Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency. Remove from heat and stir in the vanilla.

Pour half of the caramel sauce into the prepared cake pan. Sprinkle half of the walnuts over it. Set aside.

Gently punch to deflate the dough. Shape it into 40 walnut sized balls.

Combine cinnamon and sugar in a shallow bowl to make cinnamon sugar. Working one at a time, dip balls in melted butter, then roll in cinnamon sugar. Layer 20 balls in the tube pan, staggering seams where dough balls meet as you build layers. Top with remaining caramel and walnuts. Continue with the remaining dough balls. Cover and let it rise until doubled, about 45 minutes.

Heat oven to 350 F. Uncover pan, put it into the oven and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Remove from oven. Cool in pan for 5 minutes, then turn it out onto a platter and allow to cool slightly. Serve warm.

Note: Do not let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces.