Sourdough Monkey Bread
This naturally leavened brioche sourdough is rolled into balls, coated in cinnamon sugar, drizzled with salted caramel sauce, and baked to perfection. The result is an ooey-gooey pull-apart bread.
Equipment
- 1 Bundt pan can use a loaf pan or casserole dish too
- 1 Stand mixer makes life so much easier than kneading by hand
- 1 Glass or ceramic bowl anything but metal (can kill sourdough yeast)
Ingredients
Monkey Bread Dough
- 200 grams active sourdough starter
- 550 grams organic, unbleached all-purpose flour
- 200 grams filtered water
- 1/2 cup butter melted
- 2 tbs honey
- 1 tsp maple extract plz use this, it makes it so good! If not, use pure vanilla extract. Here's where I buy my maple extract.
- 1 tsp sea salt
Cinnamon Sugar
- 1 cup brown sugar or coconut sugar
- 1 tbs cinnamon
Salted Caramel Sauce
- 3/4 cup pure maple syrup get the good stuff
- 2 tbs butter
- 1/4 cup heavy cream
- 1/4 tsp sea salt
Instructions
- To make the dough, mix the flour, starter, melted butter, water, honey, and maple syrup in a stand mixer with a dough whisk for 5 minutes.
- Let the dough rest in the stand mixer for 15 minutes after mixing, then add your sea salt and mix for another 5 minutes.
- Transfer the dough to a greased ceramic or glass bowl (not metal) and let ferment for about 6-12 hours. Dough will have doubled in size when it’s ready.
- To make the cinnamon sugar mixture, place the brown sugar and cinnamon in a bowl and whisk with a fork until combined.
- Take pieces of your dough and roll into a ball about 1-2 inches in diameter (it's not that serious - have fun with it), roll into your cinnamon sugar mixture, then place into a greased bundt pan and cover with a tea towel or plastic wrap.
- Let the rolled dough proof in the bundt pan for at least 2 hours. You’ll know it’s ready for baking if the dough has puffed up and filled your bundt pan (about doubled in size). *If you’re doing the overnight version of this recipe, simply place the bundt pan in the fridge overnight. Remove from the fridge and let proof at room temperature for 2-4 hours prior to baking (takes longer since it’s cold).
- After your final rise, make your salted caramel sauce. In a heavy bottomed saucepan, add the butter and heat on medium heat until it’s melted. Add maple syrup and stir, bringing to a boil.
- Slowly stir in your cream and let simmer until it thickens stirring constantly (3-5 minutes).
- Turn the heat off, add your sea salt, and stir until incorporated.
- Pour caramel sauce over proofed dough.
- Bake at 350F for about 30 minutes. *It took mine about 33-35 minutes. Use a wooden skewer to stick into the dough to see if it’s done (should come out clean).
- Cool for only 10 minutes (no longer) in the bundt pan, then flip out onto a serving platter. Let cool for another 10-20 minutes, then serve.
