Sourdough Monkey Bread Recipe
Ingredients
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
Method
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