Can you imagine biting into a warm, fluffy bread that pulls apart to reveal a rich, buttery filling, coated in sweet cinnamon? Sourdough monkey bread is the ultimate indulgence that combines the tangy flavor of sourdough with the comforting sweetness of soft dough balls rolled in cinnamon sugar. This whimsical treat not only satisfies cravings but brings back memories of joyful gatherings where sharing is at the heart of the experience. Perfect for brunch or a cozy night in, it’s the kind of recipe that invites everyone to dig in—and it’s much simpler than it looks.
With a surprisingly easy process, this treat can become a staple in your baking repertoire. It’s a crowd-pleaser that’s budget-friendly and makes use of your sourdough starter, keeping it active and bubbly. Whether it’s for a festive occasion or a comforting dessert, this sourdough monkey bread will let you savor every moment—stick around to learn how to whip it up!
Why Make This Recipe
One of the most compelling reasons to dive into making sourdough monkey bread is the incredible flavor that comes from the fermentation process. Your sourdough starter lends a beautiful depth of taste that standard breads simply can’t match, creating an inviting aroma that fills your home.
Additionally, the hands-on steps are straightforward, making this recipe approachable even for novice bakers. You can mix, shape, and coat the dough without needing any complex techniques. The end result, a gooey, shareable dish, and the delighted faces of those you serve provide an undeniable sense of fulfillment.
Lastly, this monkey bread is incredibly versatile, easily customizable to suit different tastes and dietary preferences. It’s all about being creative while baking, so why not give this recipe a try and impress your family or guests with a deliciously unique treat?
How to Make Sourdough Monkey Bread
Ingredients
- 200 g filtered water
- 85 g sourdough starter, active and bubbly
- 70 g cane sugar
- 1 large egg, room temperature
- 8 g sea salt
- 430 g bread flour
- 8 tbs unsalted butter, room temperature (113 g)
- 1 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/2 cup powdered sugar
- 1 tbs whole milk
Directions
Mix the Dough
- In a large mixing bowl, combine 200 g of filtered water and 85 g of active sourdough starter. Stir until blended.
- Add in 70 g of cane sugar, 1 room-temperature egg, and 8 g of sea salt. Mix until smooth.
- Gradually incorporate 430 g of bread flour while stirring, creating a thick dough which should be firm enough to start kneading.
Strengthen the Dough
- On a lightly floured surface, knead the dough for about 5–7 minutes. It should become elastic and smooth, bouncing back when gently pressed.
Bulk Fermentation
- Transfer the kneaded dough to an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 4-6 hours or until doubled in size.
Shape and Coat the Dough
- Once risen, punch down the dough gently. Tear off small pieces and roll them into 1-inch balls.
- In one bowl, combine the packed brown sugar and ground cinnamon. In another, melt 8 tablespoons of unsalted butter.
- Dip each dough ball into the melted butter, then roll in the sugar-cinnamon mix. Layer them in a greased bundt pan, stacking them in a staggered manner.
Second Rise
- Cover the bundt pan with plastic wrap and let the dough rise in a warm area for another 1-2 hours, until puffy and almost doubled again.
Bake and Frost
- Preheat your oven to 375°F (190°C). Bake the monkey bread for 30-35 minutes, or until golden brown and bubbling around the edges.
- Once out of the oven, let it cool for a few minutes. Mix 1/2 cup of powdered sugar with 1 tablespoon of whole milk to create a simple glaze. Drizzle over the warm monkey bread before serving.
How to Serve Sourdough Monkey Bread
Serving your sourdough monkey bread is all about keeping it warm and inviting. This treat is best enjoyed hot or warm right out of the oven when the gooey centers are at their absolute best. For a lovely presentation, consider serving it in the bundt pan it was baked in, or gently turn it out onto a cake stand for a touch of elegance.
Pair this delightful bread with a cup of coffee or hot chocolate for a cozy brunch or dessert experience. A light dusting of powdered sugar or a sprinkle of toasted nuts on top elevates the visual appeal and adds a lovely crunch.
How to Store Sourdough Monkey Bread
To store your sourdough monkey bread, place the leftovers in an airtight container at room temperature, where it can last for 2-3 days. If you wish to keep it longer, consider freezing. Wrap tightly in plastic wrap and then place in a freezer-safe bag or container. It can hold up well for up to 3 months.
When ready to enjoy again, simply let it thaw overnight in the refrigerator, then reheat in an oven at 350°F (175°C) for about 10-15 minutes or until warmed through, helping to restore its moist texture. Always check for any off smells or changes in texture to ensure freshness.
Tips to Make Sourdough Monkey Bread
Prep in Advance: To save time, you can prepare the dough the night before and refrigerate it after the first rise. Let it sit out for about an hour before your second rise.
Flour Substitution: If you run out of bread flour, all-purpose flour can be used, though the texture might be slightly different.
Avoid Overbaking: Keep an eye on the bread as it bakes. Start checking for doneness around 25 minutes, especially if you’re using a dark bundt pan.
Equipment Alternatives: Don’t have a bundt pan? Use a regular loaf pan or arrange the dough balls in a round cake pan instead.
Batch Cooking: Consider making multiple batches at once; this treat is great for sharing or freezing.
Texture Adjustment: If the dough seems too sticky during kneading, dust with small amounts of additional flour until it reaches a smooth consistency; avoid overdoing it.
Flavor Boost: Enhance the cinnamon with fresh nutmeg, or add vanilla extract to the dough mixture for a fragrant twist.
Dietary Needs: For a healthier version, you can substitute part of the bread flour with whole wheat flour.
Leftover Wraps: Mix leftover bread pieces with butter and garlic to create delicious croutons or add to salads.
Trial & Error: Don’t be afraid to experiment with fillings like chocolate or fruit to discover your favorite combinations.
Variations
Vegan Delight: Swap the egg and butter for 1/4 cup applesauce and 1/2 cup coconut oil for a plant-based version that retains moisture and flavor.
Protein-Packed Version: Mix in cooked and crumbled bacon or sausage into the dough for a heartier take that pairs well with sweet.
Gluten-Free Version: Use a gluten-free flour blend along with a binding agent like xanthan gum to create a fluffy texture without gluten.
Spiced Citrus Twist: Add orange zest and a pinch of nutmeg for a lively twist on classic flavors that add brightness and warmth.
Savory Herb Monkey Bread: Incorporate fresh herbs like rosemary and thyme into the dough to create a lovely savory bread that’s perfect for sharing at dinner.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the dough the night before, let it rise in the refrigerator, and shape it in the morning. Let it warm up and rise before baking.
How do I store leftovers?
Store your sourdough monkey bread in an airtight container at room temperature. It will stay fresh for 2-3 days.
Can I freeze this dish?
Yes, you can freeze the monkey bread after baking. Wrap it well to prevent freezer burn, and it will be enjoyable for up to 3 months.
What can I substitute for cane sugar?
If cane sugar isn’t available, granulated sugar works just as well for sweetness, adjusting the amount to taste.
How do I prevent burning?
Make sure to cover the bread with aluminum foil halfway through baking if you notice that it is browning too quickly.
Is this recipe gluten-free?
The traditional version uses bread flour, but you can easily modify it by using a gluten-free flour blend with a binding agent.
What if I don’t have a bundt pan?
No problem! You can use a standard loaf pan or any oven-safe round dish for an equally delicious monkey bread.
How do I know when it’s done?
The bread is ready when it is golden brown and pulls away from the edges of the pan. A toothpick should come out clean when testing.
Can I double/halve this recipe?
Yes, this recipe can be easily scaled depending on your needs; just ensure to adjust the baking times accordingly if needed.
Sourdough Monkey Bread
Ingredients
Dough Ingredients
- 200 g filtered water
- 85 g sourdough starter active and bubbly
- 70 g cane sugar
- 1 large egg room temperature
- 8 g sea salt
- 430 g bread flour
- 113 g unsalted butter room temperature (8 tablespoons)
Coating Ingredients
- 1 cup brown sugar packed
- 1/2 tsp ground cinnamon
- 1/2 cup powdered sugar
- 1 tbsp whole milk
Instructions
Mix the Dough
- In a large mixing bowl, combine 200 g of filtered water and 85 g of active sourdough starter. Stir until blended.
- Add in 70 g of cane sugar, 1 room-temperature egg, and 8 g of sea salt. Mix until smooth.
- Gradually incorporate 430 g of bread flour while stirring, creating a thick dough which should be firm enough to start kneading.
Strengthen the Dough
- On a lightly floured surface, knead the dough for about 5–7 minutes. It should become elastic and smooth, bouncing back when gently pressed.
Bulk Fermentation
- Transfer the kneaded dough to an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 4-6 hours or until doubled in size.
Shape and Coat the Dough
- Once risen, punch down the dough gently. Tear off small pieces and roll them into 1-inch balls.
- In one bowl, combine the packed brown sugar and ground cinnamon. In another, melt 8 tablespoons of unsalted butter.
- Dip each dough ball into the melted butter, then roll in the sugar-cinnamon mix. Layer them in a greased bundt pan, stacking them in a staggered manner.
Second Rise
- Cover the bundt pan with plastic wrap and let the dough rise in a warm area for another 1-2 hours, until puffy and almost doubled again.
Bake and Frost
- Preheat your oven to 375°F (190°C). Bake the monkey bread for 30-35 minutes, or until golden brown and bubbling around the edges.
- Once out of the oven, let it cool for a few minutes. Mix 1/2 cup of powdered sugar with 1 tablespoon of whole milk to create a simple glaze. Drizzle over the warm monkey bread before serving.