Sourdough Monkey Bread : Sticky, Sweet & Naturally Fermented Fun
- Prep Time: 20 min + 6–8 hr (first rise) + 1–2 hr (second rise)
- Cook Time: 35–40 min
- Total Time: 8–10 hr (including rising)
Ingredients
For the Dough:
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1 cup active sourdough starter, fed & bubbly
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2 ½ cups all-purpose flour
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⅓ cup lukewarm milk
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2 tbsp granulated sugar
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2 tbsp melted butter
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1 large egg
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½ tsp fine sea salt
For Cinnamon-Sugar Coating:
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½ cup granulated sugar
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1 tbsp ground cinnamon
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¼ cup melted butter
For Gooey Caramel Sauce:
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½ cup packed brown sugar
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¼ cup butter
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2 tbsp heavy cream (optional)
Instructions
Make the Dough:
Combine starter, milk, melted butter, sugar, and egg. Mix in flour and salt until a sticky dough forms. Knead lightly on a floured surface until smooth and elastic.
2. First Rise:
Place dough in a greased bowl, cover, and let rise 6–8 hours (or overnight) until puffy and nearly doubled.
3. Shape Dough Balls:
Deflate dough gently. Roll into ~1-inch balls.
4. Coat & Assemble:
Dip each ball in melted butter, then roll in cinnamon sugar. Arrange in a greased 10-cup Bundt pan.
5. Make Sauce & Second Rise:
Melt butter with brown sugar and cream. Pour over dough balls. Cover and let rest 1–2 hours until slightly puffy.
6. Bake:
Preheat oven to 350°F (175°C). Bake 35–40 minutes until golden and bubbly.
7. Cool & Serve:
Cool 15–20 minutes. Invert onto a plate and serve warm. Optional: drizzle with glaze (½ cup powdered sugar + 1 tbsp milk).
Nutrition
- Calories: 310 kcal
- Sugar: 15 g
- Fat: 14 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g