Description

This Sourdough Monkey Bread is a delightful combination of soft, sweet dough enriched with butter and flavored with cinnamon. It’s easy to prepare and makes for a scrumptious weekend treat that’s perfect for sharing with family and friends.

Ingredients

Scale

150 g active sourdough starter (2/3 cup)
122 g warm whole milk (1/2 cup)
390 g all-purpose flour (2 3/4 cups)
2 large eggs (room temperature)
2 g salt (1/4 teaspoon)
53 g granulated sugar (1/4 cup)
5 g vanilla extract (1 teaspoon)
113 g salted butter (softened, 8 tablespoons)
113 g salted butter (melted, 1/2 cup)
200 g granulated sugar (1 cup)
8 g ground cinnamon (1 tablespoon)
220 g packed brown sugar (1 cup)
113 g salted butter (1/2 cup)
5 g vanilla extract (1 teaspoon)
60 g powdered sugar (1/2 cup)
2 g vanilla extract (1/2 teaspoon)
15 g milk (1 tablespoon)

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Instructions

In a stand mixer bowl, combine the sourdough starter, warm milk, flour, eggs, salt, sugar, and vanilla extract.
Mix on low to medium speed until a shaggy dough forms.
With the mixer running, gradually add the softened butter, one tablespoon at a time, while scraping down the bowl between additions.
Increase the mixer speed to medium and knead for 7–10 minutes, until the dough pulls away from the bowl's sides and adheres to the dough hook.
Keep in mind that brioche dough can be quite soft and sticky, so avoid adding extra flour.
Cover the bowl and let the dough rise at room temperature for 6–10 hours until it has grown by about 30–50%.
Once risen, cover the bowl tightly with plastic wrap and refrigerate the dough overnight.

Notes

Resting the dough overnight helps develop its flavor and texture.
If desired, add nuts or chocolate chips for extra flavor.
Make sure to use room temperature eggs for better mixing.

Nutrition

Serving Size: 1 serving
Calories: 275
Sugar: 22 g
Sodium: 200 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 70 mg