Caramel and Cashew Pull-Apart Bread with Coffee Ice Cream

1. 1

   Special equipment: a 12-cup Bundt pan

2. 2

   Preheat the oven to 350 degrees F and place a rack in the center of the oven.

3. 3

   Grease a 12-cup Bundt pan with cooking spray.

4. 4

   Stir to combine the muscovado sugar and butter, then set aside.

5. 5

   In a large bowl whisk to combine the granulated sugar and cinnamon.

6. 6

   Coat 10 to 12 pieces of the dough in the cinnamon-sugar mixture and place the pieces in the bottom of the prepared pan.

7. 7

   Sprinkle in 1/4 cup of the cashews.

8. 8

   Drizzle with one-quarter of the butter mixture.

9. 9

   Repeat the layering process two more times, and finish with a layer of the coated dough drizzled with the butter.

10. 10

    Bake for 45 minutes.

11. 11

    Cool the bread slightly, about 5 minutes, then turn out onto a plate or platter.

12. 12

    Serve with coffee ice cream.

13. 13

    In a large bowl, whisk to combine the flour, sugar, salt and yeast.

14. 14

    In a medium saucepan, heat the milk and butter just until the butter melts.

15. 15

    Stir the liquid into the flour mixture.

16. 16

    Stir in the egg and mix until a shaggy dough forms.

17. 17

    Turn the dough onto a work surface and knead until it is smooth and elastic, 5 to 8 minutes.

18. 18

    Grease a large bowl with butter.

19. 19

    Transfer the butter to the prepared bowl and cover with plastic wrap.

20. 20

    Let rise in a warm, draft-free place until doubled in size, about 1 hour 15 minutes.

* Per serving · 4 servings · Values may vary.