This Sourdough Discard Monkey Bread is a fun and tasty treat! Soft, sweet dough pieces are rolled in cinnamon sugar and baked together, creating a pull-apart delight everyone loves.
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe is a fantastic way to use up your sourdough discard. If you don’t have any, you can use regular yeast. Just mix 1 tsp of active dry yeast with the warm milk and let it foam for about 5 minutes before adding to the other ingredients.
All-Purpose Flour: While all-purpose flour is ideal, you could also use bread flour for a chewier texture or even whole wheat flour for a nuttier taste. If you’re gluten-free, I recommend using a 1:1 gluten-free all-purpose flour blend.
Butter: I use unsalted butter for better control over saltiness. If you’re looking for a dairy-free option, coconut oil or a vegan butter substitute works well.
Cinnamon: I love using ground cinnamon in this recipe, but feel free to mix in a bit of nutmeg or pumpkin pie spice for an extra flavor kick!
How Do I Ensure My Dough Rises Properly?
The key to a good rise lies in two things: the yeast activity and a warm environment. Make sure your yeast is fresh! For a cozy rising spot, turn your oven on for one minute, then turn it off and place the dough inside. Cover it with a damp towel while it rises to keep the moisture in.
- Combine your wet and dry ingredients thoroughly. You want them evenly mixed.
- Knead the dough well to develop the gluten, which helps it rise. You want it smooth and elastic.
- Keep an eye on the dough; it should double in size. If it doesn’t, check the warmth and yeast freshness!
Following these tips will help ensure you have a fluffy and delightful monkey bread. Enjoy!
Sourdough Discard Monkey Bread
Ingredients You’ll Need:
For The Dough:
- 1 cup (227g) sourdough starter discard (unfed)
- 2 ½ cups (315g) all-purpose flour
- 2 tbsp sugar
- 2 ¼ tsp instant yeast (1 packet)
- ½ tsp salt
- ⅓ cup (80ml) warm milk (about 110°F/43°C)
- 4 tbsp (57g) unsalted butter, melted and cooled
- 1 large egg
For The Cinnamon Sugar Coating:
- ½ cup (100g) granulated sugar
- 1 tbsp ground cinnamon
- 6 tbsp (85g) unsalted butter, melted
For The Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk or heavy cream
- ½ tsp vanilla extract
How Much Time Will You Need?
This heavenly monkey bread recipe takes about 2 to 2½ hours in total. You’ll need around 15 minutes for preparation and another 1 to 1.5 hours for the initial rise. After assembling, the second rise will take about 30-45 minutes. Finally, baking takes 30-35 minutes. The wait is worth it for this delicious treat!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the sourdough discard, warm milk, melted butter, and egg. Mix everything together until fully combined.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, sugar, instant yeast, and salt until well mixed.
3. Form the Dough:
Add the dry ingredients to the wet ingredients. Stir until you have a shaggy dough.
4. Knead the Dough:
Turn the dough out onto a floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 6-7 minutes.
5. Let It Rise:
Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place until it doubles in size, which should take about 1 to 1.5 hours.
6. Prepare the Coating:
While the dough is rising, mix the granulated sugar and cinnamon in a shallow dish. Melt the 6 tablespoons of butter in a separate bowl.
7. Shape the Dough:
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 1 ½-inch pieces (about 32 pieces).
8. Coat the Dough Balls:
Dip each piece into the melted butter first, then roll it in the cinnamon-sugar mixture until well coated.
9. Arrange in Pan:
Arrange the coated dough balls in a greased bundt pan or tube pan, layering them evenly.
10. Second Rise:
Cover the pan loosely with plastic wrap and let the dough balls rise in a warm spot for about 30-45 minutes until they’ve puffed up.
11. Preheat the Oven:
While the dough is rising, preheat your oven to 350°F (175°C).
12. Bake the Monkey Bread:
Bake the monkey bread in the preheated oven for 30-35 minutes, or until it’s golden brown and a skewer comes out clean when inserted.
13. Cool and Invert:
Once baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the monkey bread onto a serving plate.
14. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth and pourable.
15. Drizzle and Serve:
Drizzle the glaze generously over the warm monkey bread before serving, and dig in!
Enjoy pulling apart this gooey, cinnamon-sweet treat fresh from the oven! It’s perfect for breakfast, brunch, or dessert.
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter, but you may need to adjust some of the hydration in the recipe since active starter can be more liquid. Reduce the milk slightly if you find the dough too sticky.
How Can I Store Leftover Monkey Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze it for up to 3 months; just thaw in the fridge overnight before serving.
What If My Dough Doesn’t Rise?
If your dough doesn’t rise as expected, make sure your yeast is fresh and that your rising environment is warm enough. Try moving the dough to a warmer spot or adding a little more time. Remember, dough typically takes longer to rise in cooler temperatures!
Can I Add Mix-Ins to the Dough?
Absolutely! Feel free to mix in chocolate chips, nuts, or dried fruit to the dough for added flavor. Just keep in mind that you may need to adjust the baking time slightly if using heavier ingredients.
