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Sourdough Pull-Apart Monkey Bread
An excellent sweet bread with butter and cinnamon made for sharing. It's covered in a gorgeous and shiny caramel and pulls apart easily.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Proofing
5
hours
hrs
Total Time
6
hours
hrs
Course:
Dessert, Snack
Cuisine:
American
Keyword:
brioche sourdough, monkey bread, pull-apart bread
Servings:
1
monkey bread
Calories:
3914
kcal
Author:
Sune Trudslev
Ingredients
Dough
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
Coating
100
g
butter
300
g
granulated sugar
1½
tablespoon
ground cinnamon
Metric
-
US Customary
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 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.
Final proof
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.
Bake
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.
Video
Nutrition
Serving:
1
monkey bread
|
Calories:
3914
kcal
|
Carbohydrates:
670
g
|
Protein:
54
g
|
Fat:
118
g
|
Saturated Fat:
71
g
|
Sodium:
3770
mg
|
Fiber:
17
g
|
Sugar:
347
g