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.
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|Total weight||717 grams|
|Yield||1 monkey bread|
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, makes for a perfect albeit messy treat.
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.
|115g||starter (100% hydration)||32.9%|
|115g||skim milk (0.5%)||32.9%|
If you want to play around with the formula: change the quantity, size or hydration you can do so here in my Bread Calculator.
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!
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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
- 350 g all-purpose flour
- 40 g granulated sugar
- 7 g table salt
- 115 g sourdough starter stirred down
- 115 g milk
- 50 g egg
- 40 g butter
- 100 g butter
- 300 g granulated sugar
- 1½ tablespoon ground cinnamon
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 by 100%, to about double its 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.
- Cover the pan and let the bread rise for about 2 hours until it’s grown by 50%.
- If you want, you can refrigerate the pan with the dough overnight. You can bake it straight from the refrigerator.
- Once it’s grown, heat your oven to 170°C/340°F.
- Melt the remaining butter and stir in the remaining sugar.
- When the oven is warm, pour the butter mixture down the sides of the dough 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.
- 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.
Delicious! But don’t bake this in a springform pan like I did…all the lovely caramel goodness will run out the bottom 😳🤦🏼♀️
Thanks 🙂 If you line it with parchment paper it should be fine 🙂
In the recipes that call for eggs, can you use powdered egg replacer for those who have an egg allergy?
It’s used for richness, not leavening, so you can use it or just omit it 🙂
Can you make this the night before and refrigerate it before baking?
Absolutely. Put it in the fridge after the final proof 🙂