Description
A delightful treat that combines the rich, tangy flavor of sourdough with a sweet, sugary crust, perfect for sharing with loved ones.
Ingredients
- 200 g filtered water
- 85 g active sourdough starter
- 70 g cane sugar
- 1 large egg, room temperature
- 8 g sea salt
- 430 g bread flour
- 8 tbsp unsalted butter, room temperature (113 g)
- 1 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/2 cup powdered sugar
- 1 tbsp whole milk
Instructions
- Mix the Dough: Combine the filtered water and sourdough starter in a mixing bowl. Add the cane sugar, egg, and sea salt, stirring until well incorporated. Gradually mix in the bread flour until the dough starts to form.
- Strengthen the Dough: Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Bulk Fermentation: Place the kneaded dough in a greased bowl and cover it with a damp cloth. Allow it to rise at room temperature until it doubles in size, approximately 4-6 hours.
- Shape and Coat the Dough: Punch the risen dough down and divide it into small balls. Roll each ball in a mixture of brown sugar and ground cinnamon, then place them in a greased bundt pan.
- Second Rise: Cover the bundt pan with a cloth and let the dough balls rise again until puffy, about 1-2 hours.
- Bake and Frost: Preheat the oven to 350°F (180°C). Bake for 30-35 minutes or until golden brown. Allow it to cool slightly before removing it from the pan. Whisk together powdered sugar and whole milk to make a frosting and drizzle over the warm monkey bread.
Notes
Use an active and bubbly sourdough starter for best results. Experiment with flavors like chocolate chips or fruit fillings for variety.
