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.

On a lightly floured surface, knead the dough for about 5–7 minutes. It should become elastic and smooth, bouncing back when gently pressed.

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.

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.

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.

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.