There’s something magical about the scent of freshly baked Sourdough Monkey Bread wafting through your kitchen—a warm, sweet aroma that wraps around you like a cozy blanket. This recipe is one of my all-time favorites, a delightful twist on a classic that flourishes with the tangy essence of sourdough. I still remember the first time I tried it at a friend’s brunch. I took a bite, and it felt like a hug for my taste buds! That’s when I knew I had to recreate it at home.
Why you’ll love this recipe
So, why should you dive into the vibrant world of Sourdough Monkey Bread tonight? First off, it’s an uplifting twist on traditional monkey bread, that iconic pull-apart treat. Just imagine lifting off sticky bites of dough, infused with sweet cinnamon and earthy flavors, crowned with a velvety frosting—pure bliss! And let’s not forget the profound joy of sharing it with friends and family; it’s the perfect centerpiece for any gathering.
This recipe isn’t just about indulgence; it also gives you a sense of achievement. It’s a fabulous way to showcase your sourdough starter, transforming that bubbling wonder into a fluffy, buttery masterpiece. Plus, every bite is a delightful mix of textures—soft, slightly chewy dough, with crunchy, sugary bits that dance on your palate. And the best part? The fermentation process enhances digestive benefits, making it a nourishing treat that feels less guilty than your average dessert.
Key ingredients overview
Before we start, let’s gather everything you need for this delicious journey. Each ingredient plays a crucial role in creating that heavenly monkey bread.
- Filtered Water (200 g): This should be at a comfortable room temperature, helping to activate your starter without shocking the yeast.
- Sourdough Starter (85 g): Make sure it’s active and bubbly; that little guy is the engine of your dough!
- Cane Sugar (70 g): This provides just the right amount of sweetness for the dough, enhancing the overall flavor.
- Large Egg (1): A room temp egg contributes to the richness and helps bind everything beautifully.
- Sea Salt (8 g): It’s amazing how a pinch of salt elevates the flavor profile and balances the sweetness.
- Bread Flour (430 g): For that perfect structure! You can substitute with all-purpose flour, but bread flour gives you that ideal chewiness.
- Unsalted Butter (8 tbs or 113 g): Make sure it’s soft and spreadable for easy incorporation; we want it in all the nooks and crannies.
- Brown Sugar (1 cup): Packed, of course! This adds a deep, caramel-like sweetness and is the star of your gooey topping.
- Ground Cinnamon (1/2 tsp): It whispers warmth and nostalgia—totally essential for that cozy vibe.
- Powdered Sugar (1/2 cup): This will be a sweet finishing touch, creating a luscious glaze.
- Whole Milk (1 tbs): A little bit goes a long way for your glaze, making it creamy and decadent.
Preparing Sourdough Monkey Bread
Mix the Dough
First, combine 200 g of filtered water with 85 g of your bubbly sourdough starter in a large mixing bowl. Add 70 g of cane sugar and give it a good whisk until it’s well combined. Toss in your room-temperature egg and 8 g of sea salt. Now, let’s gradually incorporate 430 g of bread flour. Gently mix until it forms a shaggy dough.
Strengthen the Dough
This is where the magic happens! Knead the dough on a floured surface for about 8-10 minutes. We’re looking for that lovely, smooth elasticity. If it feels too sticky, just sprinkle a bit more flour as needed; don’t go overboard though!
Bulk Fermentation
Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rest in a warm spot for about 3 hours. Here’s where you can really feel the excitement build as that dough rises and puffs up, doubling in size.
Shape and Coat the Dough
Now for the fun part! Punch down the dough and divide it into small pieces—about the size of a golf ball. Roll each piece into a ball, then dip them in melted butter, followed by a blend of brown sugar and cinnamon, coating them generously. Layer them in a greased bundt pan, each ball hugging its neighbor.
Second Rise
Cover the pan and allow the dough balls to rise again for about an hour or until they overflow with excitement, nearly reaching the top of the pan.
Bake and Frost
Preheat your oven to 350°F (180°C) while the dough is rising. Once it’s ready, pop it in the oven for about 30-35 minutes until golden brown. Let it cool slightly before flipping it out onto a wire rack. For the glaze, mix 1/2 cup of powdered sugar and 1 tbs of whole milk until you achieve that drip-able consistency. Drizzle it over your freshly baked monkey bread, and dive in!
Best way to enjoy it
Now, how do you serve your gorgeous creation? Picture this: gather your loved ones around, pull apart those gooey bites, and enjoy the moment together. It pairs fabulously with a warm cup of coffee or even a glass of chilled milk for a throwback treat. For a special touch, consider serving it alongside fresh fruit—think juicy berries or tangy citrus slices. They’ll cut through the sweetness beautifully! Why not try adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for extravagance?
Storage and reheating tips
If you’re lucky enough to have leftovers (but let’s be real, it’s hard to resist!), cover them with plastic wrap and keep them at room temperature for a day or two. If you want to stretch things out longer, pop it in the fridge for up to a week. To reheat, just warm slices in the microwave for about 15-20 seconds or throw it in the oven at 350°F (180°C) for a few minutes until warmed through.
Helpful cooking tips
To make your monkey bread extra special, here’s a little insider tip: toast your ground cinnamon before mixing it in—the depth of flavor is phenomenal! If you don’t have any sourdough starter on hand, consider using a store-bought pizza dough as a simple shortcut; simply let it rise for a bit before shaping it. And if you want to get creative, try adding in some chopped nuts or chocolate chips between the dough balls for an irresistible twist.
Creative Twists
Want to switch it up? How about experimenting with flavors? Try adding a splash of vanilla extract to your dough for an aromatic addition. If you’re feeling adventurous, why not mix in some dried fruits like cranberries or chopped apples for flavor variation? You could even play with the spices—swap cinnamon for nutmeg or cardamom for a unique spin on things!
Ingredients list
- 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)
- 1 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/2 cup powdered sugar
- 1 tbs whole milk
Directions to follow
- Mix filtered water, sourdough starter, cane sugar in a bowl.
- Add room temperature egg and sea salt; whisk.
- Gradually mix in bread flour until a shaggy dough forms.
- Knead for 8-10 minutes until smooth.
- Place dough in a greased bowl and let it rise for 3 hours.
- Punch down dough; divide into small pieces and roll into balls.
- Dip each ball in melted butter, then in brown sugar and cinnamon.
- Layer in a greased bundt pan.
- Cover and let it rise for 1 hour.
- Preheat oven to 350°F (180°C); bake for 30-35 minutes.
- Cool slightly before flipping onto a wire rack; drizzle with glaze.
Your questions answered
- What is sourdough monkey bread?
- It’s a sweet, pull-apart bread made using active sourdough starter, resulting in fluffy, tangy flavors!
- Can I make this ahead of time?
- Definitely! You can prepare it the night before, let it rise in the fridge, and then bake it in the morning.
- What can I substitute for sourdough starter?
- While it’s best with a starter, you can use safe store-bought dough or even a simple yeast-based recipe.
- How can I make this vegan?
- Consider swapping milk for plant-based milk and replacing the egg with flaxseed meal mixed with water (1 tbsp flaxseed + 2.5 tbsp water).
- How long does it stay fresh?
- Kept covered in plastic wrap, it can last for about 2 days at room temperature or about a week in the fridge.
This Sourdough Monkey Bread will not only fill your kitchen with warmth and sweet aromas but also nourish your soul. I encourage you to give it a whirl! It’s such a fun adventure, and I promise you’ll feel like a rockstar in your kitchen. Don’t forget to shake things up with your personal flair, and share your delightful results with us in the comments. Happy baking!
Sourdough Monkey Bread for a Sweet Treat
Description
Sourdough Monkey Bread is a sweet, pull-apart bread made using active sourdough starter, resulting in fluffy, tangy flavors and crunchy, sugary bits.Key Ingredients
Dough Ingredients
Topping Ingredients
Directions
Mixing and Kneading the Dough
-
Combine Ingredients
Mix filtered water, sourdough starter, and cane sugar in a large mixing bowl. -
Add Egg and Salt
Add room temperature egg and sea salt; whisk until well combined. -
Incorporate Flour
Gradually mix in bread flour until a shaggy dough forms. -
Knead Dough
Knead for 8-10 minutes until smooth and elastic.Add more flour if too sticky.
Fermentation and Shaping
-
Bulk Fermentation
Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 3 hours.Dough should double in size. -
Shape the Dough
Punch down the dough; divide into pieces and roll them into balls.Each ball should be about the size of a golf ball.
Coating and Second Rise
-
Coat Dough Balls
Dip each ball in melted butter, then in brown sugar and cinnamon to coat. -
Layer in Pan
Layer the balls in a greased bundt pan. -
Second Rise
Cover and let the dough balls rise again for about 1 hour until nearly overflowing.
Baking and Glazing
-
Preheat Oven
Preheat oven to 350°F (180°C). -
Bake
Bake for 30-35 minutes until golden brown.Let it cool slightly before flipping onto a wire rack. -
Prepare Glaze
Mix powdered sugar and whole milk until achieving a drip-able consistency.Drizzle the glaze over the monkey bread.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 50mg17%
- Sodium 200mg9%
- Potassium 100mg3%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 3g6%
- Vitamin A 250 IU
- Vitamin C 0 mg
- Calcium 30 mg
- Iron 1 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 0.5 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 60 mg
- Iodine 0 mcg
- Magnesium 10 mg
- Zinc 0.5 mg
- Selenium 0 mcg
- Copper 0.1 mg
- Manganese 0.3 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
