Description
A delightful pull-apart bread combining sourdough tang with sweet cinnamon, perfect for breakfast or snacks.
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
Instructions
- Mix the Dough: In a large bowl, combine the water, sourdough starter, cane sugar, and large egg. Mix well. Gradually add the sea salt and bread flour, stirring until the dough comes together.
- 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.
- Cover the dough and let it rise at room temperature for 240-360 minutes, or until it has doubled in size.
- Punch it down and divide it into small pieces. Coat each piece with a mixture of brown sugar and ground cinnamon. Shape them into small balls.
- Place the dough balls into a greased bundt pan, stacking them on top of each other. Cover again and let them rise for about 60-120 minutes, or until they fill the pan.
- 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.
Notes
For best results, ensure your sourdough starter is active. You can add chocolate chips or nuts for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American