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potato flake sourdough monkey bread

Potato Flake Sourdough Monkey Bread

Magen Jones - littletennesseehome.com
Potato flake sourdough monkey bread is a soft, sticky, sweet pull-apart bread made with an active sourdough starter instead of commercial yeast. This recipe combines the complex flavor from the wild yeast fermentation with a rich caramel cinnamon sugar coating that makes it irresistible. Whether you're baking for a holiday morning or a weekend treat, this sourdough monkey bread recipe is sure to impress.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 40 minutes
Fermentation (rising time) 12 hours
Total Time 13 hours 20 minutes
Course Dessert, Snack
Servings 1 bundt cake loaf

Equipment

  • Stand mixer with dough hook (or a large bowl and sturdy wooden spoon)
  • Large mixing bowl
  • Plastic wrap
  • Saucepan
  • Bundt pan (or loaf pans for smaller versions)
  • Bench scraper or sharp knife
  • Shallow dish for melted butter
  • Small bowl for cinnamon sugar mixture

Ingredients
  

Dough Ingredients:

  • 1/2 cup active potato flake starter
  • 3 cups bread flour about 432 grams
  • 1/4 cup sugar about 50 grams
  • 3/4 cup water about 178 grams
  • 1/4 cup coconut oil about 57 grams
  • 1/2 tablespoon salt about 3-4 grams

Coating:

  • 6 tablespoons melted butter
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

Caramel Topping Ingredients:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup chopped pecans optional
  • 1/4 cup heavy cream

Instructions
 

  • In the bowl of a stand mixer, combine the active sourdough starter, bread flour, sugar, warm water, salt, and melted coconut oil. Mix until the dough forms a rough ball, then knead on medium-high for about 5 minutes. The dough should start to pull away from the sides of the bowl.
  • Remove and shape the dough into a ball. Place it in a greased large bowl, cover tightly with plastic wrap, and set in a warm place for the first rise—about 8-12 hours, or until doubled in size.
  • After double in size, prepare the caramel sauce. In a small saucepan, melt butter and whisk in the brown sugar until dissolved. Remove from heat and stir in heavy cream. Pour half of the mixture into a greased bundt pan and set aside the rest to top the dough later.
  • Turn the risen dough onto a lightly floured surface. Divide the dough until you have 32-40 small pieces. A bench scraper or sharp knife makes this easy. (Each ball should weigh about 20 grams; the total dough weight is approx. 838 grams.)
  • Shape each piece into a tight ball by pulling the edges inward and pinching them together.
  • In a shallow dish, melt the 6 tablespoons of butter. In a separate bowl, mix sugar and cinnamon.
  • Roll each dough ball in melted butter, then in the cinnamon sugar mixture, and layer them into the prepared bundt pan. Pour the remaining caramel topping over the top.
  • Cover with plastic wrap and let rise for a second rise of about 2 hours, or until puffy.
  • After puffy, preheat oven to 350 F.
  • Bake in the preheated oven for 40 minutes. At around the 20-minute mark, tent loosely with foil to prevent over-browning to the exposed dough.
  • The monkey bread should be golden and bubbly. You can use a thermometer to check the internal temperature—look for around 190°F.
  • Let cool in the pan for about 15 minutes before inverting onto a serving platter. Note: some of the caramel may run off and pool; if you prefer a cleaner presentation, allow the bread to cool longer in the pan. You can also cut the caramel ingredients in half and have less caramel sauce.