Description
This sourdough monkey bread recipe is sweet, sticky, and perfectly soft. It uses sourdough discard to create rich flavor and fluffy texture. Perfect for brunch or dessert.
Ingredients
1 cup sourdough discard (unfed or active)
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 packet (2 1/4 tsp) instant yeast (optional boost)
3/4 cup warm milk
1 egg
4 tablespoons melted butter
For cinnamon coating:
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup melted butter
For glaze:
1/2 cup brown sugar
1/4 cup melted butter
1 teaspoon vanilla extract
Instructions
1. In a large bowl, combine discard, flour, sugar, salt, milk, egg, and butter. Mix until a soft dough forms.
2. Knead dough until smooth. Let rise at room temp for 4 hours or until doubled.
3. Divide into small balls and roll in cinnamon sugar coating.
4. Layer coated dough balls into a greased bundt pan.
5. Pour glaze over the dough balls.
6. Cover and refrigerate overnight.
7. Bring to room temp for 1 hour. Preheat oven to 350°F.
8. Bake 35 to 40 minutes until golden and puffed.
9. Cool 10 minutes, then invert onto a plate and serve warm.
Notes
Add chopped nuts or chocolate for variation.
Best served warm with coffee or tea.
Store leftovers in an airtight container and reheat gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: sourdough monkey bread, sourdough discard, cinnamon pull-apart bread