Description
A delightful recipe for sourdough monkey bread that combines the tangy flavors of sourdough with the comforting sweetness of brown sugar and cinnamon, creating a warm, inviting treat perfect for family gatherings.
Ingredients
- 200 g filtered water
- 85 g active and bubbly sourdough starter
- 70 g cane sugar
- 1 large egg, at room temperature
- 8 g sea salt
- 430 g bread flour
- 113 g unsalted butter, at room temperature (8 tbsp)
- 1 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/2 cup powdered sugar
- 1 tbsp whole milk
Instructions
- In a mixing bowl, combine the filtered water and sourdough starter. Add the cane sugar, room temperature egg, and sea salt, stirring until well incorporated. Gradually mix in the bread flour until the dough starts to form.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl and cover it with a damp cloth. Allow it to rise at room temperature until it doubles in size, approximately 4-6 hours.
- Once the dough rises, punch it down and divide it into small balls. Roll each ball in a mixture of brown sugar and ground cinnamon, then place them in a greased bundt pan.
- Cover the bundt pan with a cloth and let the dough balls rise again until puffy, about 1-2 hours.
- Preheat the oven to 350°F (180°C). Bake the monkey bread for 30-35 minutes or until golden brown. Allow it to cool slightly before removing it from the pan. For frosting, whisk together powdered sugar and whole milk, then drizzle over the warm monkey bread.
Notes
Serve warm and consider pairing with coffee or tea for the best experience. Store leftovers in an airtight container at room temperature for a couple of days or freeze for longer storage.