why make this recipe
Sourdough Discard Monkey Bread is a delightful treat that combines the unique flavors of sourdough with the fun, pull-apart style of monkey bread. This recipe is perfect for using your sourdough discard, which is often left over when feeding your sourdough starter. Making this bread is not only a great way to reduce waste, but it also results in a deliciously soft and sweet bread that everyone will love.
how to make Sourdough Discard Monkey Bread
Ingredients:
- 4 c all-purpose flour
- 1 c sourdough discard
- 1 c whole milk
- 1 c cold butter (cubed/shredded)
- 1/4 c sugar
- 1 egg
- 1 tbsp + 1 tsp baking powder
- 2 tsp salt
- 2 tsp vanilla
- 1 c white sugar
- 2 tbsp cinnamon
- 3/4 c (12 tbsp) melted butter
- 1 c brown sugar
Directions:
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Make the Dough: In a large bowl, combine the flour, sourdough discard, whole milk, cold butter, sugar, egg, baking powder, salt, and vanilla. Mix until it forms a dough. Knead lightly until smooth.
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Coat the Dough: In a separate bowl, mix together the white sugar and cinnamon. Roll the dough into small balls and coat each ball in the cinnamon sugar mixture. Place the coated dough balls in a greased bundt pan.
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Make the Glaze: In a small bowl, mix the melted butter and brown sugar together. Pour this mixture evenly over the dough balls in the bundt pan.
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Bake: Preheat your oven to 350°F (175°C). Bake the monkey bread for about 30-35 minutes or until golden brown. Remove from the oven and let it cool for a few minutes before inverting it onto a plate.
how to serve Sourdough Discard Monkey Bread
Sourdough Discard Monkey Bread is best served warm. You can simply pull off pieces with your hands and enjoy. It makes a fantastic breakfast treat, a sweet snack, or a fun dessert. Consider pairing it with a bit of honey or your favorite jam for added flavor.
how to store Sourdough Discard Monkey Bread
To store leftover monkey bread, keep it in an airtight container at room temperature for up to three days. If you’d like to keep it longer, you can freeze it. Wrap it tightly in plastic wrap or aluminum foil and place it in the freezer. It can be frozen for up to three months.
tips to make Sourdough Discard Monkey Bread
- Ensure your sourdough discard is active for the best flavor.
- If the dough is too sticky, add a little more flour as you knead.
- For a fun twist, try adding chocolate chips or nuts to the dough balls for extra texture.
variation
You can customize this recipe by adding different spices like nutmeg or using flavored extracts such as almond instead of vanilla. You may also swap out the cinnamon sugar for a different coating, like cocoa powder or lemon zest.
FAQs
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can use whole wheat flour, but the texture may be denser. You may need to adjust the liquid in the recipe.
Q: What can I do with leftover sourdough discard?
A: You can use sourdough discard in many recipes, including pancakes, waffles, and cakes, or keep it in the fridge for future baking.
Q: How do I know when my monkey bread is fully baked?
A: The monkey bread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. If it’s browning too fast, you can cover it loosely with foil while baking.
Sourdough Discard Monkey Bread
Ingredients
Method
- In a large bowl, combine the flour, sourdough discard, whole milk, cold butter, sugar, egg, baking powder, salt, and vanilla. Mix until it forms a dough. Knead lightly until smooth.
- In a separate bowl, mix together the white sugar and cinnamon. Roll the dough into small balls and coat each ball in the cinnamon sugar mixture. Place the coated dough balls in a greased bundt pan.
- In a small bowl, mix the melted butter and brown sugar together. Pour this mixture evenly over the dough balls in the bundt pan.
- Preheat your oven to 350°F (175°C). Bake the monkey bread for about 30-35 minutes or until golden brown. Remove from the oven and let it cool for a few minutes before inverting it onto a plate.