Sourdough Monkey Bread Recipe
Sourdough Monkey Bread is a delightful, pull-apart bread made with a tangy sourdough starter, coated in a sweet cinnamon brown sugar mixture, baked to golden perfection, and optionally topped with a simple powdered sugar glaze. This recipe uses an active sourdough starter to achieve a tender crumb with a subtle tang, combining the classic monkey bread experience with the depth of homemade sourdough flavor.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
The Dough
- 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 tbs unsalted butter, room temperature (113 g)
The Coating
- 1 cup brown sugar, packed
- 1/2 tsp ground cinnamon
The Frosting (optional)
- 1/2 cup powdered sugar
- 1 tbs whole milk
Instructions
- Mix the Dough: Warm the water to 120°F (50°C) and whisk in the active sourdough starter until dissolved. Add cane sugar and room temperature egg, whisking to combine. Sift in bread flour and sea salt, mixing until a shaggy dough forms. Add room temperature butter and mix by hand or with a stand mixer until fully incorporated.
- Strengthen the Dough: Cover the dough with a damp cloth and rest for 30 minutes. Then knead in a stand mixer with a dough hook on medium speed for about 12 minutes or until smooth and elastic, pulling away from the sides. If kneading by hand, perform three sets of stretch and folds.
- Bulk Fermentation: Cover the bowl with a damp cloth and let dough rise at 72°F (21°C) for 4-5 hours, or if using room temperature water, ferment 8-9 hours or overnight until dough nearly doubles in size.
- Shape and Coat the Dough: Lightly flour a surface and cut dough into bite-sized pieces. Mix brown sugar and cinnamon in a bowl. Coat each piece generously in the brown sugar mixture by squeezing gently in hand. Place coated dough balls loosely in a well-buttered 10-inch bundt pan without overcrowding.
- Second Rise: Cover the bundt pan with a damp cloth and allow the dough to rise a second time at 72°F (21°C) for about 2 hours until slightly risen and puffy.
- Bake and Frost: Preheat oven to 350°F (175°C). Bake the bundt pan on the lower center rack for 35 minutes. Cool the monkey bread for 15 minutes before inverting onto a plate. For frosting, whisk powdered sugar and milk together and drizzle on top before serving.
Notes
- Use room temperature butter to ensure it incorporates easily into the dough.
- Resting the dough after initial mixing helps gluten development for better texture.
- Maintaining the recommended dough temperature shortens fermentation time.
- Do not overcrowd dough pieces in the pan to allow for proper expansion and easy pulling apart.
- Second rise duration may vary depending on your home temperature; adjust accordingly.
- Optionally frost with powdered sugar glaze for added sweetness and presentation.
Keywords: sourdough monkey bread, pull apart bread, cinnamon brown sugar bread, sourdough bread dessert, sweet bread recipe
Find it online: https://cookwithlea.com/sourdough-monkey-bread-recipe/
