Description
Delightful Sourdough Monkey Bread made using sourdough discard, featuring a sweet cinnamon sugar layer and a fluffy texture.
Ingredients
Scale
- ½ cup warm milk
- ½ cup sourdough starter active or discard
- ½ cup melted butter or tallow
- ½ cup sugar
- ½ teaspoon salt
- 2 eggs
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- 2 tablespoon cinnamon
- ½ cup melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a mixing bowl, combine warm milk, sourdough starter, melted butter, sugar, salt, and eggs. Mix well.
- Gradually add flour, baking powder, and baking soda. Mix until the dough is smooth.
- In a separate bowl, mix the sugar and cinnamon for coating.
- Form the dough into small balls, coat them in the cinnamon sugar mixture, and place them in the prepared bundt pan.
- Drizzle melted butter over the top and sprinkle any remaining cinnamon sugar.
- Bake in the preheated oven for about 30 minutes or until golden brown.
- Let cool for a few minutes, then invert onto a serving plate and enjoy your warm monkey bread!
Notes
Ensure your sourdough starter is active if not using discard. This recipe is also great for using up extra starter.
- Prep Time: 25 minutes (+ 3 hours rising)
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/10 of recipe)
- Calories: 430 kcal
- Sugar: 29 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 72 mg
Keywords: Sourdough Monkey Bread, Monkey Bread Recipe, Sourdough Discard Recipes, Dessert, Baking