Sourdough Monkey Bread
Sourdough Monkey Bread is a delightful pull-apart bread featuring soft, buttery dough infused with the tang of sourdough, coated in cinnamon sugar for a warm, inviting flavor. Perfect for gatherings or a comforting treat anytime.
Ingredients
Dough Ingredients
- 2 cups sourdough starter for texture and flavor
- 1/4 cup granulated sugar for sweetness
- 1/4 cup unsalted butter, melted for richness
- 1 teaspoon salt for balance
- 1 teaspoon cinnamon for warm spice
- 3 cups all-purpose flour for structure
- 1/2 cup brown sugar for depth of flavor
Optional Add-ins
- 1/4 cup chopped nuts for crunch
- 1/4 cup raisins or chocolate chips for sweetness
Instructions
Preparation
- In a large mixing bowl, combine the sourdough starter and granulated sugar. Stir until the sugar is fully dissolved.
- Add the melted unsalted butter, salt, and cinnamon. Whisk until thoroughly combined.
- Gradually mix in all-purpose flour, one cup at a time, until the dough is soft and slightly sticky.
- Turn the dough out onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
- Place the dough in a greased bowl and cover with plastic wrap. Let it rise for 1 to 2 hours, until doubled in size.
Coating and Shaping
- After rising, punch down the dough and divide it into small pieces, about 1 inch in size.
- In a separate bowl, mix brown sugar and additional cinnamon. Dip each dough piece in melted butter, then roll in the sugar mixture.
- Place coated pieces in a greased baking dish, layering them randomly.
- Cover and allow to rest for another 30 minutes.
Baking
- Preheat the oven to 350°F. Bake for 30 to 35 minutes or until golden brown.
- Let cool for 10 minutes before serving. Turn the dish upside down on a platter, if desired.
Notes
Ensure your sourdough starter is bubbly for best results. Let your monkey bread cool slightly before serving. Leftovers can be stored at room temperature or in the refrigerator.