Add <quantity>250<unit>ml</unit></quantity> of milk to a small saucepan and warm it up over low heat until lukewarm

Crumble <quantity>21<unit>g</unit></quantity> of fresh yeast in a bowl and add <quantity>1<unit>tbsp</unit></quantity> of sugar

Add a little bit of the warm milk to the bowl and whisk to dissolve. Let the mixture sit for 10m to activate the yeast

Add <quantity>500<unit>g</unit></quantity> of all-purpose flour and <quantity>90<unit>g</unit></quantity> of sugar to a large bowl

Add the melted butter and milk to the flour mixture and stir

Add the activated yeast and stir

Add <quantity>1</quantity> egg yolk and stir

Knead the dough until uniform. Shape it into a ball

Brush the dough with vegetable oil

Cover it with a kitchen towel and let it proof for 1h. The sweet yeast dough is ready

Melt <quantity>140<unit>g</unit></quantity> of butter on a saucepan over medium-high heat and transfer it to a bowl

Grease a tube pan with a portion of the melted butter

Add <quantity>1<unit>cup</unit></quantity> of turbinado sugar, <quantity>1<unit>tsp</unit></quantity> of cinnamon powder,and a pinch of nutmeg to a bowl and stir to combine

Dust the greased pan with the sugar mix, making sure to cover the center

Roughly break <quantity>¼<unit>cup</unit></quantity> of walnuts and spread them over the bottom of the pan

Transfer the proofed dough to a countertop and shape it into a cylindrical form

Divide the dough into approximately <quantity>30</quantity> portions of roughly the same size

Shape each portion into a ball

Dip half of the dough balls into the melted butter and coat them with the sugar and spices mix. Arrange them in the pan

Roughly break and add the remaining <quantity>¼<unit>cup</unit></quantity> of walnuts over the dough

Dip the remaining half of the dough into the melted butter and coat them with the sugar and spices mix. Arrange them on top of the walnuts and press slightly

Cover the pan and let the dough rest 1h to proof

Preheat the oven to <temperature>175<unit>°C</unit></temperature>

Bake for 35m until golden brown. Remove from the oven and let it cool down a bit

Add <quantity>200<unit>g</unit></quantity> of sugar and <quantity>50<unit>ml</unit></quantity> of water to a saucepan over medium heat

Cook until light golden brown. Shake the pan while cooking to evenly melt the sugar

Add <quantity>80<unit>g</unit></quantity> of cubed butter and whisk to incorporate

Add <quantity>120<unit>g</unit></quantity> of heavy cream and <quantity>60<unit>ml</unit></quantity> of milk carefully to the caramel. Whisk to combine

Let it cool down a little and remove from the pan. The caramel sauce is ready

Unmold over a plate. The monkey bread is ready

Top the Monkey Bread with the Caramel Sauce to taste. The monkey bread with caramel sauce is ready

Grab a piece and enjoy!