Pecan and apple monkey bread

Preheat oven to 220°C. Butter, then flour a 22cm kugelhopf bundt cake pan (see notes).

Peel, core and chop apples into 1.5cm pieces. Place apple in a small saucepan with the first measures of sugars, spices and the water; bring to a simmer. Reduce heat to low; cook, covered, for 10 minutes or until apple is tender. Cool. Drain apple; discard liquid. Stir in pecans.

Meanwhile, combine flour and extra caster sugar in a large bowl; rub in cold butter until mixture resembles crumbs. Add buttermilk. Use a flat-bladed knife to cut buttermilk through the flour mixture into a soft dough. Gently knead the dough on a floured surface for 5 minutes or until dough is no longer sticky.

Divide dough into 14 equal-sized portions. Place extra melted butter in a small bowl. Combine extra brown sugar and extra cinnamon in another small bowl. Working with one portion of dough at a time, flatten it in the palm of your hand into an 8cm round. Spoon 1 level tablespoon of apple mixture into the centre; bring dough up and over filling, pinching it to enclose and form a ball. Dip balls in the melted butter, then roll in sugar mixture; place evenly in the pan.

Bake bread for 20 minutes. Cover pan loosely with foil; bake for a further 15 minutes or until golden. Remove from oven; stand for 30 minutes to cool.

Meanwhile, make caramel sauce: Stir ingredients in a small saucepan over medium heat for 2 minutes or until sugar dissolves. Simmer for 5 minutes or until thickened slightly.

Carefully run a small knife around the inside of the pan to loosen the bread; turn bread out onto a platter. Serve bread drizzled with warm caramel sauce. Dust with sifted icing sugar before serving.