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Sourdough Discard Monkey Bread

Sourdough Discard Monkey Bread: Gooey Bliss for Breakfast

Enjoy this Sourdough Discard Monkey Bread, a gooey and sweet breakfast delight that makes use of leftover sourdough discard.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1 cup Whole Milk Use warm for better mixing
  • 1/3 cup Granulated Sugar Feel free to reduce if desired
  • 1 large Egg Crucial for binding the dough
  • 1 cup Sourdough Starter Can be discard or active starter
  • 3 cups All-Purpose Flour The backbone of the bread
  • 1 teaspoon Salt Enhances overall flavor
  • 1 tablespoon Baking Powder Leavening agent for no-yeast bake
  • 1 teaspoon Vanilla Extract Infuses a warm aroma
  • 1/2 cup Butter Can be salted or unsalted
Cinnamon Coating
  • 1/2 cup Granulated Sugar Brings sweetness and texture
  • 2 tablespoons Ground Cinnamon Star flavor for monkey bread
Glaze
  • 1/4 cup Butter Creates the gooey texture
  • 1/2 cup Brown Sugar Forms a sticky glaze

Equipment

  • Bundt pan
  • mixing bowls
  • Whisk
  • Pastry cutter
  • Sharp knife
  • small saucepan

Method
 

Preparation Steps
  1. In a large mixing bowl, whisk together all-purpose flour, salt, granulated sugar, and baking powder.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. In a separate bowl, mix warm milk, egg, sourdough discard, and vanilla extract.
  4. Gradually pour wet mixture into dry ingredients, stirring gently until a shaggy dough forms.
  5. Flour your work surface lightly and roll out the dough to approximately ¼ inch thick.
  6. Slice the dough into 1"x1" squares.
  7. In a resealable bag, combine granulated sugar and ground cinnamon, adding dough pieces in batches to coat.
  8. Grease a bundt pan with butter and layer the coated dough pieces inside, allowing space for expansion.
  9. Melt butter in a saucepan, mix in brown sugar, and bring to a gentle boil.
  10. Pour the glaze evenly over the assembled dough pieces in the bundt pan.
  11. Preheat oven to 350°F and bake for 40-45 minutes until golden brown.
  12. Cool for about 10 minutes, then invert the bundt pan onto a plate and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 5IUVitamin C: 1mgCalcium: 5mgIron: 6mg

Notes

For best results, always butter the bundt pan generously and ensure even coating of dough pieces.

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