Sourdough · All year
Sourdough Monkey Bread
Small pieces of enriched dough, tumbled in butter, honey, and cinnamon, baked in a bundt so they pull apart.
About 12 hours · Serves 10 · One bundt pan
“How sweet your word is to my taste—sweeter than honey in my mouth.”
Ingredients
- 120 g active sourdough starter
- 180 g milk
- 40 g honey
- 1 egg (50 g)
- 50 g soft butter, plus butter for the pan
- 400 g all-purpose flour
- 8 g fine salt
- 70 g butter, melted, for the coating
- 50 g honey, for the coating
- 8 g cinnamon
- 15 g all-purpose flour, for the coating
Method
- 1
Stir the starter, milk, 40 grams of honey, the egg, and 50 grams of butter. Add the 400 grams of flour and mix to a soft dough. Rest 30 minutes, then pinch in the salt. Knead until smooth, about 8 minutes.
- 2
Cover and rise until increased by about half, often 4 to 8 hours.
- 3
Stir the melted butter, 50 grams of honey, cinnamon, and 15 grams of flour. Butter a 10-cup bundt pan, including the tube. Divide the dough into about 30 pieces, near 28 grams each. They will not match. Roll them into rough balls, toss them in the coating, and pile them in the pan.
- 4
Cover and rise until puffy, 1 to 2 hours. Bake at 350°F for 32 to 38 minutes, until the center reads about 190°F. Rest 8 minutes, then turn it out onto a plate. If you wait until it is cold, the honey glue holds it in the pan.
From the kitchen
- The spoon of flour in the coating keeps the honey from sinking into a puddle and scorching.
- A tube pan works. A loaf pan crowds the middle and leaves it doughy.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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