Sourdough Monkey Bread
Monkey Bread made with Sourdough? Delicious!
Servings 8 servings
Equipment
- Bundt pan
Ingredients
- 1 cup sourdough starter
- 3/4 cup water
- 3 cups flour, divided
- 1/4 cup vegetable oil
- 1/4 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup butter, melted
- Filling:
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped walnuts or pecans, optional
- 1/2 cup raisins, optional
- 1/2 cup mini chocolate chips, optional
- Icing:
- 1 cup confectioners' sugar
- 2 to 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, stir together starter, water and 1-1/2 cups of the flour. Cover loosely and leave at room temperature to proof at least 8 hours or overnight. When starter has proofed, mix the oil, sugar and eggs in a small bowl; add to the starter mixture. Stir in remaining 1-1/2 cups flour, salt, baking soda, and baking powder. Turn dough out onto a floured board and knead 5 to 8 minutes, or until smooth. Cover loosely and let rest about 10 minutes. Roll out dough into a rectangle approximately 8 x 18-inches. Brush entire surface with half of the melted butter.
- In a small bowl, mix filling ingredients; sprinkle evenly over dough. Roll up along the 18" side, forming a log. Using a sharp knife dipped in flour, cut the roll into 24 pieces, then form into balls. Dip balls into remaining melted butter and place into a lightly greased bundt pan, stacking one on top of each other. Set in a warm place and let rise until doubled, 1 to 2 hours.
- Bake at 375º for about 30 to 40 minutes. Remove from oven and flip pan upside down on serving plate. Mix together icing ingredients until desired drizzle consistency.
- Drizzle icing over warm sourdough monkey bread.