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Chef Flourine
3 days ago

Sourdough Monkey Bread

Sourdough Monkey Bread

Recipe Details

Author Lisa Bass
Prep Time 45 minutes
Cook Time 45 minutes

Summary

Tangy sourdough dough bites are rolled in cinnamon sugar, baked with a buttery caramel sauce, and finished with a simple glaze for a gooey, pull-apart treat. It’s nostalgic and indulgent with a balanced sweet-spice and sourdough tang.

Instructions

  1. 1

    Add sourdough starter, sugar, warm water, melted (cooled) butter, sea salt, and flour to a stand mixer with a dough hook. Mix 10-15 minutes on medium until smooth and stretchy; perform a windowpane test.

  2. 2

    Place dough in a greased bowl, cover, and bulk ferment 8-12 hours at room temperature.

  3. 3

    Turn dough onto a lightly floured surface. Divide into 8 pieces, then into 32-40 equal pieces. Shape each into tight balls.

  4. 4

    In a bowl or bag, mix sugar and cinnamon. Roll each dough ball in the cinnamon sugar. Layer evenly into a greased bundt pan.

  5. 5

    Cover and let rise 1-2 hours until doubled and pillowy. Preheat oven to 350°F (175°C).

  6. 6

    In a small saucepan, melt the butter and whisk in brown sugar until just dissolved; remove from heat. Pour evenly over the dough in the pan.

  7. 7

    Bake at 350°F for 40-50 minutes, until golden brown and bubbly in the center.

  8. 8

    Remove from oven and immediately invert onto a serving platter while hot.

  9. 9

    Whisk powdered sugar with milk to make a pourable glaze. Drizzle over warm monkey bread. Serve warm.

Ingredients

  • 3/4 cup sourdough starter (active and bubbly)
  • 1/3 cup sugar
  • 1 1/4 cup water (warm)
  • 6 tablespoons butter (melted, cooled)
  • 3/4 teaspoon sea salt
  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 cup butter
  • 1 cup brown sugar (lightly packed)
  • 3/4 cup powdered sugar
  • 1.5 tablespoons milk
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