Sourdough Monkey Bread
Sourdough Monkey Bread is a delightful treat that’s perfect for any gathering or cozy weekend at home. This sweet, gooey pull-apart bread brings back fond memories of family fun and makes for an irresistible dessert. Made with simple ingredients, this easy-to-follow recipe utilizes your sourdough starter to create fluffy, cinnamon-sugar coated dough balls that are baked to perfection. Drizzled with a sweet glaze, each piece is a joy to pull apart and enjoy! Whether you’re baking for brunch or a sweet evening snack, this Sourdough Monkey Bread is sure to impress.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 200 g filtered water
- 85 g active sourdough starter
- 70 g cane sugar
- 1 large egg (room temperature)
- 8 g sea salt
- 430 g bread flour
- 113 g unsalted butter (room temperature)
- 1 cup packed brown sugar
- ½ tsp ground cinnamon
- ½ cup powdered sugar
- 1 tbsp whole milk
Instructions
- In a bowl, mix filtered water and sourdough starter until combined. Add cane sugar, egg, sea salt, and bread flour. Mix into a sticky dough.
- Knead the dough on a floured surface until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled in size (4-6 hours).
- Punch down the risen dough and divide into small pieces (about 1 inch). Roll into balls and coat in brown sugar and cinnamon mixture.
- Layer the coated dough balls in a greased bundt pan. Let rise briefly before baking at 350°F (175°C) for about 35 minutes.
- Allow cooling slightly before drizzling with glaze made from powdered sugar and milk.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://cookingwitheliana.com/sourdough-monkey-bread/