准备

Make the dough

• Grease the bottom and sides of an 8-inch springform pan. Combine the flour, granulated sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add the milk, water, butter, and egg. Give the mixture a few turns with a rubber spatula to moisten all of the ingredients, and then mix on medium speed until smooth and shiny, about 2 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, 1-1⁄2 to 2 hours.

做涂层

• Place the melted butter in a bowl and combine the brown sugar, nuts, and cinnamon in another bowl. Set aside.

制作焦糖

• Combine the sugar and water in a deep, heavy pot. Cook over medium heat, stirring, until the sugar is dissolved. Increase the heat to medium-high and bring to a boil, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing (don’t worry if your sugar does crystallize—some crunchy bits in the bread won’t be noticeable). Boil the syrup without stirring until it turns an amber color, 5 to 7 minutes, swirling the pan occasionally for even cooking.
• 将糖浆从热量中取出，然后用长柄的木勺搅拌奶油。混合物将起泡（因此需要深锅和长柄的勺子）。继续搅拌直至焦糖光滑。将一层热焦糖倒入涂有油脂的弹簧锅中，以便将锅底覆盖。（让剩余的焦糖冷却，然后在密封的容器中冷藏长达2周；在微波炉中或炉子顶部加热焦糖。）

组装面包

• 将面团从面粉台面台面上移开，并切成1⁄2英寸的碎片。将球浸入融化的黄油中，然后卷入肉桂 - 糖坚果混合物中。将球放在准备好的锅中。您将有2层和一些额外的额外位置。用保鲜膜盖住蛋糕，升起直到数量翻倍，大约1小时。
• Heat the oven to 350°F. Bake until deep brown and bubbling, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Then run a sharp paring knife around the perimeter of the bread, release the sides of the springform pan, and let cool for another 20 minutes on the rack. Serve warm. Caramel Monkey Bread is best served on the day it is baked.