Description
Delicious overnight sourdough monkey bread filled with warm, buttery flavors and a sticky caramel sauce, perfect for special occasions or a flavorful breakfast.
Ingredients
- 4 tablespoons unsalted butter
- 320 grams whole milk
- 135 grams active sourdough starter
- 65 grams sugar
- 665 grams all-purpose flour
- 17 grams salt
Instructions
- Start by melting the unsalted butter in a saucepan and heating the whole milk until lukewarm. Dissolve the sugar into the milk and butter mixture.
- In a large bowl, combine the flour and salt, creating a well in the center. Pour the milk mixture and sourdough starter into this well. Mix until combined, forming a shaggy dough.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough into a lightly greased bowl and cover it with a damp cloth. Allow it to rise in a warm space for at least 8 hours or overnight.
- Once the dough has doubled in size, turn it out onto a floured surface and shape it into small pieces.
- Melt ½ cup (1 stick) of unsalted butter and mix it with sugar and cinnamon for the filling.
- Roll small portions of dough into balls and coat them in the buttery filling.
- Prepare a baking dish, layer the dough balls, and let them rise for another 30 minutes.
- Bake in a preheated oven at 350°F (175°C) until golden brown.
- Once baked, allow it to cool slightly and drizzle with caramel if desired before serving.
Notes
Use room temperature dairy products for better dough rise. Allow adequate rising time for enhanced flavor.
