Description
A fluffy and indulgent sourdough monkey bread coated in a sweet cinnamon sugar mixture, perfect for brunch or a sweet snack.
Ingredients
Scale
- 200 g filtered water
- 85 g sourdough starter, active and bubbly
- 70 g cane sugar
- 1 large egg, at room temperature
- 8 g sea salt
- 430 g bread flour
- 8 tablespoons unsalted butter, at room temperature (about 113 g)
- 1 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon whole milk
Instructions
- Mix the Dough: Combine the filtered water and sourdough starter in a large mixing bowl. Add the cane sugar, egg, and sea salt, and stir until combined.
- Strengthen the Dough: Gradually mix in the bread flour, forming a rough dough. Knead in the room temperature butter until the dough is smooth and elastic.
- Bulk Fermentation: Cover the dough with a clean cloth and let it rise in a warm place for about 240–360 minutes or until it doubles in size.
- Shape and Coat the Dough: Turn the risen dough onto a lightly floured surface and gently divide it into small pieces. Roll each piece into a ball and coat them with a mixture of brown sugar and cinnamon.
- Second Rise: Place the coated dough balls into a greased bundt pan, arranging them as evenly as possible. Allow the dough to rise again for about 60–120 minutes, until puffed.
- Bake and Frost: Preheat your oven to 350°F (175°C) and bake the monkey bread for 30–35 minutes or until golden brown. While baking, whisk together the powdered sugar and whole milk for the glaze. Drizzle it over the top of the warm bread once cooled slightly.
Notes
Serve warm for the best experience. Pair with fresh fruit, whipped cream, or vanilla ice cream for an extra special treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg