Sourdough Monkey Bread | I Made It Challenge

I made Sourdough Monkey Bread for the I Made It Challenge.

The I MADE IT challenge for this month was to make monkey bread. Some days I feel like this monkey bread must feel when people start eating it – all torn up in different directions. I set last week Sunday aside to not only make the monkey bread, but also to take photographs of the things occupying my dining room table. I have to admit that I have not even looked at the photographs, and a week later all the things are still occupying the table. And to top it all I have added a few more things that should have been photographed yesterday. With only one day of a weekend for me time, not much got done in the way of sorting out the table. I also have chosen to not turn on my laptop when I get home from work, or on the weekends if possible in order to get through some of my tasks. Last Sunday we were invited to friends for ‘lessons’. A group of guys who race get together every Sunday for drinks. Some of the wives come along, and snack foods adorn the table to help soak up the alcohol. The snack food is a supper substitute and I like to take something with me when we go. We do not join them every Sunday and as we don’t have a suitably large sized lounge we cannot host the weekly get together either. I knew this monkey bread would make a great addition, and I could not wait to tear a piece off and try it! Luckily for me I could leave it at the hostesses house for her two boys to devour otherwise I might have tucked in on Monday and not stopped till it was finished. However, I did make a small loaf with the left over brioche dough so that I could have a tea time snack! It is tasty as is, but toasted and with butter is is really scrummy.

have you ever made a monkey bread?

Sourdough Monkey Bread
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5 from 1 vote

Sourdough Monkey Bread Recipe

Recipe Category: Baking, Bread
All Rights Reserved: An original recipe from Lavender and Lime


for the dough

  • 250 g fed starter
  • 500 g bread flour
  • 30 g fructose
  • 3 eggs, lightly beaten
  • 200 g milk
  • 10 g fine salt
  • 300 g butter, cubed and softened
  • 50 g dried blueberries

for the monkey bread

  • 10 g butter melted
  • 1.25 mls ground cinnamon


for the dough

  • Place the starter, flour, fructose, eggs and milk into a stand mixer and mix using a dough hook
  • Cover and leave to rest for 30 minutes
  • Mix in the salt and cover and rest for 10 minutes
  • Add the butter and dried fruit and mix in
  • Cover and refrigerate overnight

for the monkey bread

  • Mix the cinnamon into the butter
  • Lightly spray a bunt mould
  • Shape the dough into balls – I did 40g balls for the outer layer and 20g balls for the inner layer
  • Dip the first layer of balls into the butter and place into the mould butter side down
  • Once the mould is fill cover with lightly oiled cling film and leave to rise
  • You want the rise to be 1.5 times the original
  • Preheat the oven to 215° Celsius
  • Place the bunt mould onto a baking tray and bake for 30 minutes
  • Remove and turn out and bake top side up for 15 minutes
  • Allow to cool completely before breaking apart

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Challenge Round Up:

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