Sourdough monkey bread
Delicious cinnamon brioche easy to share
Pour 25 balls of dough
Ingrédients
Dough
- 600 g flour (all-purpose)
- 100 g sourdough starter (active)
- 300 ml whole milk
- 2 eggs
- 70 g melted butter
- 50 g sugar
Coating for balls of dough
- 113 g melted butter (1 stick)
- 200 g sugar
- 15 g cinnamon
Pour over
- 50 g melted butter
- 80 g brown sugar
- 5 ml vanilla extract
Instructions
Making the dough
- In a stand mixer with the hook: add the flour, sourdough starter, milk, sugar, eggs and cooled melted butter together. Mix for 5 minutes.600 g flour, 100 g sourdough starter, 300 ml whole milk, 2 eggs, 70 g melted butter, 50 g sugar
- Cover the bowl with wrapping paper and let the dough rise in a warm spot for 4-6 hours depending on the room temperature. Once fermented, the dough will have increased in size and show lots of bubble pockets when you scoop it from the bowl.
Prepare the coating
- In one bowl: place liquid melted butter. In another bowl: mix sugar and cinnamon together.113 g melted butter, 200 g sugar, 15 g cinnamon
Assembling
- Grease a pan with butter.
- Once the dough has well fermented: make little balls of dough, roll them in the butter then in the cinnamon sugar and place the balls on the greased pan.
- Cover the pan with a plastic wrap and let it rest for 20 minutes.
Baking
- Preheat the oven to 350°F or 175°C.
- Melt the butter and mix with the vanilla and brown sugar, pour that mixture over the balls of dough.50 g melted butter, 80 g brown sugar, 5 ml vanilla extract
- Bake for 35-45 minutes.
Approximately for 1 ball of dough (out of 25): Calories ~227 kcal; Fat ~8.6 g (sat ~5.4 g, mono ~2.0 g, poly ~0.3 g, trans ~0.3 g); Protein ~3.5 g; Carbs ~33.6 g (sugar ~13.8 g, fiber ~0.6 g); Cholesterol ~35 mg; Sodium ~11 mg; Potassium ~49 mg; Vitamin A ~64 µg; Vitamin C ~0 mg; Calcium ~16 mg; Iron ~0.9 mg.