Description
A unique twist on traditional monkey bread using sourdough starter for a delightful flavor and fluffy texture, perfect for brunch or cozy gatherings.
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
- 113 g unsalted butter, room temperature (8 tbsp)
- 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 egg. Mix in the sea salt, then gradually add the bread flour. Stir until a dough forms.
- Strengthen the Dough: Knead the dough on a floured surface for about 5-10 minutes until it is smooth and elastic.
- Bulk Fermentation: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise at room temperature until it doubles in size, about 240-360 minutes.
- Shape and Coat the Dough: Once the dough has risen, punch it down and divide it into small pieces. Roll each piece into a ball. In a bowl, mix the brown sugar and ground cinnamon. Coat each dough ball in this mixture.
- Second Rise: Place the coated balls in a greased bundt pan. Cover and let rise for another 60-120 minutes until puffed.
- Bake and Frost: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown. Let cool for a few minutes before mixing the powdered sugar and milk to make a drizzle, and pour it over the bread.
Notes
Serve warm or at room temperature and enjoy with coffee or tea. Keep leftovers in an airtight container for up to 2 days.
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American