The Best Sourdough Monkey Bread
There’s something amazing about pulling apart a warm, gooey loaf of sourdough monkey bread fresh from the oven.
Ingredients
- For the Dough:
- 300 g active sourdough starter : Make sure it's bubbly and ready to go—this is the star of the show!
- 350 g all-purpose flour : Plus a little extra for dusting; we want that soft texture.
- 120 ml whole milk : Warm it slightly to help activate the starter without overheating it.
- 1 large egg : Adds richness and helps with structure.
- 40 g unsalted butter : Melted and cooled because who doesn’t love buttery bread?
- 1 teaspoon salt : Balances the sweetness and enhances flavor.
- For the Cinnamon Sugar Coating:
- 1 cup granulated sugar : You can adjust based on how sweet you like it.
- 2 tablespoons ground cinnamon : Or swap in other spices like nutmeg or cardamom for fun twists.
- 60 g unsalted butter : Melted and waiting to coat those golden nuggets of joy.
- Optional Add-Ins:
- Chopped nuts walnuts, pecans: A crunchy contrast to the soft dough.
- Dried fruits raisins, cranberries: Adds natural sweetness and chewiness.
- Chocolate chips : Because chocolate makes everything better.
Instructions
- Step 1: Prepare the Dough
- In a large mixing bowl (or the bowl of your stand mixer), combine your active sourdough starter , warm milk , and melted butter . Stir gently until fully mixed.
- Add the flour , egg , and salt to the mixture. Use a wooden spoon or silicone spatula to stir until the dough starts to come together.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or use the dough hook attachment on your stand mixer for 3-4 minutes. You’re looking for a smooth, elastic texture.
- Tip: If the dough feels too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- Step 2: Let It Rise
- Place the kneaded dough in a clean, lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm, draft-free spot for 2-4 hours. The rising time may vary depending on the strength of your sourdough starter and room temperature.
- Once the dough has doubled in size, punch it down gently to release any air bubbles.
- Step 3: Shape the Pieces
- Divide the risen dough into approximately 24 equal pieces (about 30g each). Roll each piece into a ball between your palms.
- Melt the 60g of butter for the coating and mix it with the sugar and cinnamon in a shallow dish. Dip each dough ball into the mixture, ensuring it’s evenly coated.
- Pro Tip: If adding optional ingredients like chopped nuts or chocolate chips, press them gently into the coated dough balls before placing them in the pan.
- Step 4: Assemble and Bake
- Grease your bundt pan generously (or line it with parchment paper) and arrange the coated dough balls inside, snugly packed together. Cover the pan and let the dough rest for another 30-60 minutes to proof slightly.
- Preheat your oven to 350°F (175°C) and bake the monkey bread for 30-35 minutes, or until golden brown and fragrant.
- Step 5: Cool and Serve
- Allow the bread to cool in the pan for 5 minutes before carefully turning it out onto a serving plate.
- Drizzle with a simple glaze made from powdered sugar and milk (optional) for an extra touch of sweetness.