ALMOND CREAM MONKEY BREAD

Preheat the oven to 350F. Grease a 9” round (or square) baking pan with butter. Place onto a baking sheet; set aside.

Prepare the dough. In a large bowl, mix together the flour, baking powder, baking soda, salt, and greek yogurt until well combined. The dough is going to be a little sticky, but just trust the process! 

Lay the dough on a floured surface. Sprinkle a little more flour on top, and use your hands to knead until the dough becomes smooth. 

Divide the dough into ~20-25 pieces (I just tear a piece off that’s about ~1 tbsp, they don’t have to be perfectly equal in size). Roll the pieces into balls. Place onto a baking sheet lined with parchment paper and set aside.

Make the almond cream. In a medium bowl, mix together the softened butter, egg, almond flour, sugar, both extracts, and salt. 

Assemble. Lightly roll the dough balls in melted butter, then through cinnamon sugar. Place one layer of dough balls in the prepared pan. Then, top with teaspoon-sized dollops of the almond cream. Repeat. Sprinkle sliced almonds over the top.

Bake at 350F on a baking sheet for 40-45 mins, until cooked through and the tops are golden.

While baking, make the salted caramel by combining all of the ingredients in a small bowl.

Let the monkey bread cool for 10 mins. Then top with a dusting of powdered sugar, and serve warm with the salted caramel.

Enjoy!