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.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 1gSugar: 15g
Notes
Sourdough Monkey Bread is best served warm and pairs nicely with coffee or tea. For extra flavor, consider adding fruit or nuts.
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