Sourdough Monkey Bread

Why Make This Recipe

Sourdough Monkey Bread is a delightful and unique twist on a classic treat. It’s soft, pull-apart bread that’s perfect for sharing and makes any breakfast or snack feel special. The combination of sourdough tang and sweet cinnamon makes it irresistibly good. Plus, using a sourdough starter adds a depth of flavor and texture that you simply can’t get with regular dough.

Thank you for reading this post, don't forget to subscribe!

How to Make Sourdough Monkey Bread

Ingredients:

• 200 g filtered water
• 85 g sourdough starter, active and bubbly
• 70 g cane sugar
• 1 large egg, room temperature
• 8 g sea salt
• 430 g bread flour
• 8 tbsp unsalted butter, room temperature (113 g)
• 1 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/2 cup powdered sugar
• 1 tbsp whole milk

Directions:

1. Mix the Dough: In a large bowl, combine the water, sourdough starter, cane sugar, and large egg. Mix well. Then, gradually add the sea salt and bread flour, stirring until the dough comes together.

2. Strengthen the Dough: Knead the dough for about 5-10 minutes until it’s smooth and elastic. You can do this by hand or using a stand mixer with a dough hook.

3. Bulk Fermentation: Cover the dough with a clean cloth or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has doubled in size.

4. Shape and Coat the Dough: Once the dough has risen, punch it down and divide it into small pieces. Coat each piece with a mixture of brown sugar and ground cinnamon. Then, shape them into small balls.

5. Second Rise: Place the dough balls into a greased bundt pan, stacking them on top of each other. Cover again and let them rise for about 1-2 hours, or until they fill the pan.

6. Bake and Frost: Preheat your oven to 350°F (175°C). Bake the monkey bread for about 30-35 minutes until golden brown. Meanwhile, mix the powdered sugar and whole milk to create a glaze. Once baked, drizzle the glaze over the warm bread.

How to Serve Sourdough Monkey Bread

Serve the Sourdough Monkey Bread warm, allowing your guests to pull apart the pieces easily. It’s great for breakfast, brunch, or as a sweet afternoon snack. Pair it with coffee or a glass of milk to enhance the experience.

How to Store Sourdough Monkey Bread

If you have leftovers, store them in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, you can also refrigerate them for about a week. You can reheat the pieces in the oven or microwave before serving.

Tips to Make Sourdough Monkey Bread

• Make sure your sourdough starter is active and bubbly for the best results.
• Don’t rush the fermentation times. Allowing the dough to rise properly will result in a fluffier texture.
• Feel free to mix in chocolate chips or nuts for added flavor and texture.

Variation

You can customize the Monkey Bread by adding different flavors. Consider using various spices like nutmeg, replacing the brown sugar with maple sugar, or adding dried fruit such as raisins or cranberries.

FAQs

Q: Can I use regular yeast instead of sourdough starter?
A: Yes, you can substitute the sourdough starter with instant yeast. Just use about 7 g of instant yeast and adjust the liquid if necessary.

Q: How long does the dough need to rise?
A: The dough should rise for 4-6 hours during the bulk fermentation and about 1-2 hours during the second rise, but this can vary based on room temperature.

Q: Can I freeze the Sourdough Monkey Bread?
A: Yes, you can freeze the unbaked dough balls or the baked monkey bread. Make sure to wrap them tightly in plastic wrap and then in aluminum foil. Thaw and reheat before serving.

Print