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Sourdough Monkey Bread

Sourdough Monkey Bread
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Sourdough Monkey Bread is a delightful twist on the classic pull-apart bread, combining the tangy flavor of sourdough with sweet cinnamon and sugar for a truly irresistible treat. This gooey dessert offers a fun, interactive experience as you tear off soft, buttery pieces. Perfect for breakfast gatherings, brunch with friends, or cozy family nights, it’s easy to make and customizable with your favorite add-ins. The unique texture and taste will have everyone coming back for more!

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
  • 8 tbsp unsalted butter (113 g, room temperature)
  • 1 cup brown sugar (packed)
  • 1/2 tsp ground cinnamon
  • For glaze: 1/2 cup powdered sugar and 1 tbsp whole milk

Instructions

  1. In a mixing bowl, combine filtered water and sourdough starter. Add cane sugar and mix well. Incorporate the egg and sea salt before gradually adding bread flour to form a soft dough.
  2. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise for 4-6 hours until doubled in size.
  3. Punch down the dough, divide into small pieces, and roll each into a ball.
  4. In another bowl, mix brown sugar and cinnamon. Dip each dough ball in melted butter, then coat with the cinnamon-sugar mixture.
  5. Layer coated balls in a greased bundt pan and sprinkle any remaining cinnamon sugar on top. Cover with plastic wrap and let rise for another hour until puffy.
  6. Preheat oven to 350°F (175°C) and bake for about 35 minutes until golden brown.
  7. Allow to cool slightly before inverting onto a serving plate. Drizzle with glaze made from powdered sugar mixed with whole milk.

Nutrition

Find it online: https://easywithella.com/sourdough-monkey-bread/