why make this recipe
Sourdough Monkey Bread is a fun and delicious treat that combines the tangy flavor of sourdough with the sweetness of monkey bread. This recipe is great for breakfast, brunch, or a special snack. It is easy to make, and your family will love pulling apart the warm, gooey pieces. It’s a wonderful way to use your sourdough starter and impress your friends with a delightful twist on a classic dessert.
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 tablespoons unsalted butter, room temperature (113g)
- 1 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon whole milk
Directions:
- Mix the Dough: Start by combining the filtered water, sourdough starter, cane sugar, and egg in a large bowl. Stir until well blended. Gradually add the sea salt and bread flour, mixing until a dough begins to form.
- Strengthen the Dough: Knead the dough on a floured surface for about 5 to 10 minutes until it becomes smooth and elastic.
- Bulk Fermentation: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 4 to 6 hours, or until it has doubled in size.
- Shape and Coat the Dough: After the dough has risen, punch it down and divide it into small pieces. Roll each piece into a ball and coat it in a mixture of brown sugar and cinnamon.
- Second Rise: Place the coated dough balls into a greased bundt pan. Cover the pan and let the dough rise again for about 1 to 2 hours, or until it has puffed up.
- Bake and Frost: Preheat the oven to 350°F (175°C). Bake the monkey bread for about 30 to 35 minutes or until golden brown. Let it cool for a few minutes, then mix the powdered sugar and whole milk to make a glaze and drizzle it over the warm bread.
how to serve Sourdough Monkey Bread
Sourdough Monkey Bread is best served warm. You can pull apart the pieces and enjoy them fresh out of the oven. It pairs nicely with coffee or tea. Feel free to add some fruit or nuts for extra flavor and texture!
how to store Sourdough Monkey Bread
To store Sourdough Monkey Bread, keep it in an airtight container at room temperature. It should stay fresh for about 2 to 3 days. If you want to keep it longer, you can freeze the leftover pieces. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
tips to make Sourdough Monkey Bread
- Make sure your sourdough starter is active and bubbly for the best results.
- Let the dough rise in a warm, draft-free place to help it rise well.
- For a twist, you can add chocolate chips or chopped nuts to the dough for extra flavor.
variation
You can try different flavors by adding mashed bananas or pumpkin puree to the dough. You could also replace the ground cinnamon with other spices, such as nutmeg or cardamom, for a unique taste!
FAQs
Can I make this recipe without a sourdough starter?
Yes, you can use store-bought yeast instead of sourdough starter. Just mix 7g of instant yeast into the dry ingredients for a quick rise.
How long does it take to make Sourdough Monkey Bread?
The total time can take around 6 to 8 hours, including rising times. Plan accordingly if you’re making it for a special occasion.
Can I prepare it ahead of time?
Yes, you can prepare the dough and let it rise in the fridge overnight. In the morning, let it come to room temperature before baking.
Sourdough Monkey Bread
Ingredients
Dough Ingredients
- 200 g filtered water
- 85 g sourdough starter, active and bubbly Ensure it's active for best results.
- 70 g cane sugar
- 1 large egg, room temperature
- 8 g sea salt
- 430 g bread flour
- 113 g unsalted butter, room temperature 8 tablespoons
Coating and Glaze
- 1 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon whole milk
Method
Mix the Dough
- Combine the filtered water, sourdough starter, cane sugar, and egg in a large bowl. Stir until well blended.
- Gradually add the sea salt and bread flour, mixing until a dough begins to form.
Strengthen the Dough
- Knead the dough on a floured surface for about 5 to 10 minutes until it becomes smooth and elastic.
Bulk Fermentation
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 4 to 6 hours, or until it has doubled in size.
Shape and Coat the Dough
- Punch down the risen dough and divide it into small pieces.
- Roll each piece into a ball and coat it in a mixture of brown sugar and cinnamon.
Second Rise
- Place the coated dough balls into a greased bundt pan. Cover the pan and let the dough rise again for about 1 to 2 hours, or until it has puffed up.
Bake and Frost
- Preheat the oven to 350°F (175°C).
- Bake the monkey bread for about 30 to 35 minutes or until golden brown.
- Let it cool for a few minutes, then mix the powdered sugar and whole milk to make a glaze and drizzle it over the warm bread.