Recipe for Sourdough Monkey Bread

Recipe: Sourdough Monkey Bread Dough: 200grams filtered water, 85grams active sourdough starter, 1 egg, 70grams of white sugar, 8grams of salt and 430grams of bread flour (Sifted), 8 tablespoons of softened butter (soft enough for your finger to go through it)

Coating: Mix together 1 cup of packed brown sugar and a 1/2 teaspoon of cinnamon until well combined. Frosting (Optional): Mix together 1/2 cup of powdered sugar and 1 tablespoon of milk together. **Warm the water until it is 120°F(50°C). It will be hot to the touch without burning you, similar to a hot bath. This will increase the overall dough temperature and shorten bulk fermentation so that your dough is ready to bake by dessert time. Skip this step and use room temperature water if you are making your monkey bread for breakfast and doing an overnight bulk fermentation**

1.) In a large bowl whisk together your active sourdough starter and water until the starter is completely dissolved. After that whisk in the sugar and room temperature egg.

2.) Sift in the flour and salt, mixing until a shaggy dough forms. Then add the butter and mix by hand or with a stand mixer until the it is fully incorporated. It is important that the butter be room temperature or this step will be difficult. You can test your butter by pressing your finger into it. If you can push all the way through without resistance your butter is soft enough.

3.) After mixing, cover the dough with a damp cloth and allow it to rest for 30 minutes.

4.) Uncover the dough and knead in a stand mixer on medium speed with a dough hook attachment for about 12 minutes, or until the dough is smooth and elastic and fully pulls away from the sides. If working without a stand mixer strengthen the dough by hand. To do this perform three sets of stretch and folds.

5.) Cover your bowl with a damp cloth to bulk ferment at 72°F(21°C) for 4-5 hours. If using room temperature water bulk ferment for 8-9 hours, or overnight. The dough will need to rise until it is almost double its original size. Rise times will also vary depending on the temperature of your home, add or subtract time if your home is cooler or warmer. 6.) Lightly flour your work surface before turning out the dough. Using a bench scraper or non-serrated knife, cut the dough into bite sized pieces. You do not need to be exact when cutting and some variation in size is expected. 7.) In a small mixing bowl stir together the brown sugar and cinnamon. Take each ball of dough and generously coat it in by gently squeezing it in your hand with some of the brown sugar mixture. 8.) Drop the coated balls of dough into a well buttered 10″ bunt cake pan. Loosely but evenly distribute the pieces. Don’t over think this step and try to Tetris them into the pan. This will cause the dough to become packed and over crowded after second rise, resulting in monkey bread that is difficult to pull apart.

9.) Cover your bunt pan with a damp cloth an allow the monkey bread to rise at 72°F(21°C) for about two hours. At the end of second rise it will have risen slightly and become poofy. Rise times will also vary depending on the temperature of your home, add or subtract time if your home is cooler or warmer. 10.) Preheat your oven to 350°F(175°C). Once preheated, place your bunt pan on the lower center rack and bake for 35 minutes.

11.) Allow your monkey bread to cool for 15 minutes before inverting onto a large plate. If frosting your cake, whisk together the powdered sugar and milk, then drizzle it on top of your cake before serving.

12.)ENJOY😊💖 #sourdoughrecipes #sourdough #monkeybread #fyp #viral

2025/2/28 Edited to

... Read moreSourdough Monkey Bread is a delightful treat that perfectly combines the flavors of cinnamon and brown sugar with the tanginess of sourdough. This recipe is not just about the end product; the process involved, from the fermentation of the dough to the baking, showcases the beauty of homemade sourdough. For those who prefer specific techniques, it's essential to monitor your dough closely during the fermentation stage to achieve the desired rise. By incorporating warm water into your mixture, you can shorten the fermentation process, making it a perfect recipe for any last-minute dessert needs. Additionally, feel free to explore variations by incorporating other spices or toppings that resonate with your personal taste. Enjoying Monkey Bread fresh out of the oven is a treat you won't want to miss. Serve it warm, as it’s best enjoyed fresh. You can also customize the frosting; consider adding cream cheese for a richer flavor. Each pull-apart piece offers a soft, sugary treat that melts in your mouth. This recipe will not only impress your family but also create memorable moments to cherish around the table. Happy baking!

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