Description
Wake up to the delightful aroma of Overnight Sourdough Monkey Bread, a sweet and fluffy breakfast dish that combines tangy sourdough with buttery sweetness and cinnamon warmth.
Ingredients
- 4 tablespoons unsalted butter
- 320 grams whole milk
- 135 grams active sourdough starter
- 65 grams sugar
- 665 grams all-purpose flour
- 17 grams salt
- ½ cup (1 stick) unsalted butter for buttery filling
- 1 cup packed brown sugar for caramel sauce
- 1 tablespoon cinnamon for buttery filling
Instructions
- Melt 4 tablespoons of unsalted butter in a saucepan and heat the whole milk until lukewarm.
- Dissolve the sugar in the milk and butter mixture.
- In a large bowl, combine the flour and salt, creating a well in the center.
- Pour the milk mixture and sourdough starter into the well.
- Mix until combined to form a shaggy dough.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm space for at least 8 hours or overnight until it has doubled in size.
- After rising, turn the dough onto a floured surface and shape it into small balls.
- Melt ½ cup of unsalted butter and mix with sugar and cinnamon to create the buttery filling.
- Coat the dough balls in this mixture before placing them in a baking dish.
- Preheat the oven to 350°F (175°C) and bake the monkey bread until golden brown and cooked through.
- Optionally, drizzle with caramel sauce before serving.
Notes
For a fun twist, consider adding chopped nuts or dried fruit to the buttery filling, or experiment with different spices.