Ingredients
Scale
Monkey bread dough
- 200g active sourdough starter
- 550g organic, unbleached all-purpose flour
- 200g filtered water
- 1/2 cup melted butter
- 2 tbsp honey
- 1 tsp maple syrup extract
- 1 tsp sea salt
Cinnamon sugar
- 1 cup brown sugar
- 1 tbsp cinnamon
Salted caramel sauce
- 3/4 cup maple syrup
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/4 tsp sea salt
Instructions
- Combine flour, starter, melted butter, water, honey, and maple syrup in a stand mixer with a dough whisk for 5 minutes.
- Once the dough has formed, let it rest for 15 minutes after mixing, then add sea salt and mix for 5 more minutes.
- Carefully drop the dough into a greased bowl, and let this ferment for 6-12 hours. The dough should double in size when it’s ready.
- For the cinnamon sugar mix, add your brown sugar and cinnamon in a bowl, and whisk with a fork until well combined.
- Rip off pieces of your dough and roll each piece into a ball. Roll the ball into your cinnamon sugar mix, then place the cinnamon-coated dough all into a greased bundt pan. Cover the bundt pan with a tea towel or plastic wrap.
- Let the dough balls proof in the bundt pan for at least 2 hours. Once the dough has puffed up and filled your pan, then you’ll know it’s ready to bake.
- Now it’s time to make your salted caramel sauce. In a heavy-bottomed saucepan, add butter and heat it on medium heat until it has melted. Add the maple syrup and stir, until the mixture is boiling.
- Gradually stir in your cream and let this simmer, until it thickens.
- Turn off the heat and add your sea salt, and stir until well incorporated.
- Pour the caramel sauce over your proofed sourdough.
- Bake this at 350 degrees Fahrenheit for 30 minutes. Use a wooden skewer to check if the caramel monkey bread is ready.
- Remove the baked monkey bread from the oven and let it cool in the bundt pan for 10 minutes, then flip it out onto a serving platter, and serve.
- Prep Time: 2 hrs
- Cook Time: 45 mins
- Category: bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200 calories
- Fat: 6 g
- Saturated Fat: 3 g
- Carbohydrates: 25 g
- Protein: 10 g
