Sourdough Pull-apart Monkey Bread – simple and delicious recipe for sharing

You have guests coming over for coffee. What are you going to serve? You’ve already made the triple chocolate brownies and the orange and poppy seed bundt. It should be something that’s both delicious and it should be made for sharing. Here I come for the rescue. This is my recipe for sourdough pull-apart monkey bread.

Monkey bread is an American breakfast or dessert consisting of individual dough pieces covered in butter and cinnamon. Baked together so that the pieces are easy to pull off and eaten like a monkey, you know, with your hands.

closeup of monkey bread

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The dough

Vitals

Total weight707 grams
Prefermented flour14.1%
Hydration50.0%
Yield1 monkey bread

Dough

The dough in this monkey bread is highly enriched with both sugar, milk, butter and egg.

It gives a wonderfully soft crust and crumb. The fragrance of the butter and cinnamon melding with the caramel that’s made from baking the cinnamon sugar, make for a perfect albeit messy treat.

sourdough pull-apart monkey bread in front of a brick wall

The flour used is all-purpose which helps give a bit of structure, but adds to the soft crust and crumb.

It’s important that the starter is freshly built and used at its peak at the latest, so you don’t get any sour notes in the bread.

WeightIngredientBaker's Percentage
350gall-purpose flour100.0%
40gsugar11.4%
7gsalt2.0%
115gstarter (100% hydration)32.9%
115gskim milk (0.5%)32.9%
50gegg, whole14.3%
30gbutter, salted8.6%

If you want to play around with the formula: change the quantity, size or hydration you can do so here in my Bread Calculator.

delicious caramelly sourdough monkey bread

The conclusion of this sourdough pull-apart monkey bread recipe

So what do you expect from a monkey bread?

  • Soft, pillowy texture. Check.
  • Easy to pull apart. Check.
  • Stick A.F. Check.
  • Even if it’s sweet, it has complex flavors. Check.

While it is a very sweet bread, it has something to stand against the sweetness, that you wouldn’t get from a regular yeasted dough. The taste of fermented flour is without reproach.

It’s an absolute crowd pleaser!

closeup of monkey bread

Please share this recipe for sourdough pull-apart monkey bread on social media

This is my recipe for sourdough pull-apart monkey bread. If you like the recipe please consider sharing it with like-minded food lovers on social media.

If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.

Sourdough Pull-Apart Monkey Bread

Course: Dessert, Snack
Cuisine: American
Keyword: brioche sourdough, monkey bread, pull-apart bread
Prep: 15 minutes
Cook: 40 minutes
Proofing: 5 hours
Total: 6 hours
Servings: 1 monkey bread
Calories: 3914kcal
Author: Sune Trudslev
Nutrition Facts
Sourdough Pull-Apart Monkey Bread
Amount Per Serving (1 monkey bread)
Calories 3914 Calories from Fat 1062
% Daily Value*
Fat 118g182%
Saturated Fat 71g444%
Sodium 3770mg164%
Carbohydrates 670g223%
Fiber 17g71%
Sugar 347g386%
Protein 54g108%
* Percent Daily Values are based on a 2000 calorie diet.
A wonderful sweet bread with butter and cinnamon, made for sharing. It's covered in a gorgeous and shiny caramel and pulls apart easily.
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Ingredients

Dough

  • 350 g all-purpose flour
  • 40 g granulated sugar
  • 7 g table salt
  • 115 g stirred down active starter
  • 115 g milk
  • 50 g egg
  • 40 g butter

Coating

  • 100 g butter
  • 300 g granulated sugar
  • tablespoon ground cinnamon

Instructions

Make the dough

  • To a medium mixing bowl add: 350g or 2½ cups all-purpose flour, 40g or 3 tbsp granulated sugar and 7g or 1 tsp table salt
  • Then add: 115g or ½ cup stirred down active starter, 115g or ½ cup milk, 50g or 1 whole egg and 40g or 3 tbsp melted and cooled butter.
  • Then mix until it comes together, and then dump it out on the kitchen counter and knead until all of the flour has been kneaded into the dough.

Proof the dough

  • Then add it to a proofing container and put it somewhere warm to rise. It should rise with 100%, to about double size.

Shape the dough

  • Melt 100 grams or about 1 stick of butter and let it cool down.
  • Roll the dough out to about 1 cm high. That’s ⅖ inches. Use flour as needed.
  • Cut the dough into small irregular pieces
  • Spray or butter a bundt pan.
  • Then mix 300g or 1½ cup granulated sugar with 1½ tbsp ground cinnamon.
  • First dip a piece of dough in the butter, then coat it with cinnamon sugar. Then put it in the pan.
  • Continue until all the pieces are in the pan. Make sure you don’t squish them.

Final proof

  • Cover the pan and let the bread rise for about 2 hours until it’s grown by 50%

Bake

  • Once it’s grown, heat your oven to 170°C/340°F.
  • Melt the remaining butter and stir in remaining sugar.
  • When the oven is warm pour the butter mixture down the sides of the dough all the way around the perimeter.
  • Put the bread in the oven. Bake for about 40 minutes until around 95°C/200°F internal temperature.
  • When the bread is done take it out of the oven and let the pan rest for about 10 minutes on a wire rack. Then invert the monkey bread onto the wire rack and let it cool down.

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