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Sourdough Discard Monkey Bread

A golden-brown sourdough discard monkey bread, drizzled with a sweet white glaze, baked in a bundt pan.
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A pull-apart cinnamon-sugar bread made with sourdough discard, perfect for brunch.

Ingredients

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  • 1 cup sourdough discard
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1/4 cup warm water (105-115°F)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup unsalted butter, melted, for dipping
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a small bowl, combine warm water and yeast. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, whisk together sourdough discard, melted butter, granulated sugar, 1 teaspoon cinnamon, and salt.
  3. Add the yeast mixture, egg, and 1 teaspoon vanilla extract to the wet ingredients. Mix well.
  4. Gradually add the flour, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  6. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size. (Alternatively, you can skip the rise and proceed to the next step for a denser bread.)
  7. In a shallow dish, combine brown sugar and 1 tablespoon cinnamon.
  8. Punch down the dough and divide it into 1-inch balls.
  9. Dip each dough ball into the melted butter, then roll it in the cinnamon-sugar mixture.
  10. Arrange the coated dough balls in a greased bundt pan or 9×13 inch baking dish.
  11. Bake at 375°F (190°C) for 25-30 minutes, or until golden brown.
  12. While the bread is baking, whisk together powdered sugar, milk, and 1/2 teaspoon vanilla extract to make the glaze. Add more milk if needed to reach desired consistency.
  13. Let the monkey bread cool for 10 minutes before inverting it onto a serving plate. Drizzle with glaze.

Notes

  • For a quicker version, you can skip the first rise. The texture will be denser but still delicious.
  • Ensure your sourdough discard is active and bubbly for best results.
  • You can bake this in a cast iron skillet for a rustic touch.

Nutrition

Find it online: https://mdlatdmm.com/sourdough-discard-monkey-bread/