Monkey bread is one of those desserts that's simply irresistible. Whether enjoyed as a sweet breakfast or a comforting dessert, it captures the hearts (and taste buds) of anyone who pulls apart its gooey, caramelized layers. Adding a sourdough twist takes it to a new level of flavor and complexity. This comprehensive guide will show you how to make sourdough monkey bread while effectively utilizing the Amikrafty bread proofing basket for that perfect rise, shape, and presentation.
Why Use Sourdough for Monkey Bread?
Sourdough baking has gained immense popularity for good reasons. The fermentation process that occurs with a sourdough starter adds an unmistakable depth of flavor and digestibility to baked goods. The natural yeast cultures give the bread a delightful tang and create a light, airy texture. When combined with the sticky, sweet coating of monkey bread, the result is a dessert that's complex and uniquely satisfying.
Why the Amikrafty Bread Proofing Basket?
A proofing basket, also known as a banneton, is crucial in shaping and developing artisanal loaves. The Amikrafty bread proofing basket features a coiled structure that gives a distinct spiral pattern, making it ideal for this recipe. By placing the dough balls in the basket, they rise uniformly, and the structure provides a beautiful design that remains even after baking.
Ingredients
Sourdough Dough:
- Sourdough Starter: 1 cup of active sourdough starter, bubbly and ready for use.
- All-purpose flour: 4 cups, unbleached for the best results.
- Water: 1 cup, lukewarm, to help activate the starter.
- Salt: 2 teaspoons, essential for flavor.
- Butter: 4 tablespoons, melted.
- Sugar: 2 tablespoons to add mild sweetness.
Coating:
- Butter: 1 cup, melted to coat the dough balls.
- Sugar: 1 cup, white or brown for a rich caramelized flavor.
- Cinnamon: 2 teaspoons for a warm, aromatic note.
Glaze (Optional):
- Powdered Sugar: 1 cup for a sweet finishing touch.
- Milk: 2 tablespoons to achieve a smooth consistency.
- Vanilla Extract: 1 teaspoon for added flavor.
Instructions
- Preparing the Dough: In a large mixing bowl, combine the sourdough starter, flour, water, salt, melted butter, and sugar. Mix well until the dough forms a cohesive mass. If it's too dry, add a little more water, one tablespoon at a time. If it's too sticky, add a bit more flour.
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Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes. The dough should become smooth and elastic. Proper kneading ensures that the gluten develops well, giving the dough the structure it needs.
- First Rise (Bulk Fermentation): Once kneaded, place the dough into a lightly oiled bowl. Cover it with a damp cloth or plastic wrap to prevent it from drying out. Let it rise in a warm place for 4-6 hours or until it doubles in size. The natural yeast from the sourdough starter will take time to work its magic, so patience is key here.
- Shaping the Dough Balls: After the first rise, gently deflate the dough and turn it out onto a floured surface. Divide the dough into small, even pieces, roughly 1 inch in diameter. Roll each piece into a small ball, which will form the classic "pull-apart" texture of monkey bread.
- Coating and Assembling: In a small bowl, melt the butter. In another bowl, mix the sugar and cinnamon. Each dough ball should be rolled first in the melted butter, then coated thoroughly in the sugar-cinnamon mixture.
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Place each coated dough ball seam-side down into the well-floured Amikrafty bread proofing basket. Arrange the balls to ensure they are tightly packed, as this will help them rise uniformly and create the characteristic pull-apart texture.
Second Rise (Proofing)
- Cover the basket with a towel and allow the dough to proof for 2-4 hours or until the balls have visibly expanded and are touching. The proofing basket helps retain the dough's shape while giving it an attractive spiral pattern.
- Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. If using a bundt pan, line it with melted butter to prevent sticking. Carefully invert the proofed dough balls onto the parchment paper or into the bundt pan for a more traditional monkey bread shape.
- Bake for 30-35 minutes or until the top is golden brown and the internal temperature reaches 200°F (93°C). This ensures that the bread is thoroughly baked.
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Cooling and Glazing: Allow the bread to cool for at least 10 minutes before transferring it to a serving platter. If desired, mix the glaze ingredients until smooth and drizzle over the bread for added sweetness.
- Active Starter: Ensure your sourdough starter is bubbly and well-fed. An inactive starter will lead to a dense bread that lacks the proper rise.
- Handling the Dough: Be gentle when deflating and shaping the dough to retain the air bubbles created during the first rise. This helps create a light, fluffy texture.
- Basket Maintenance: Keep your Amikrafty bread proofing basket in excellent condition by brushing off excess flour after each use. Avoid washing it with water to prevent mold and damage.
- Additions and Variations: Experiment with nuts, chocolate chips, or other spices to customize the flavor. Alternatively, try different coatings, such as caramel or fruit-based sauces.
- Storing Monkey Bread: To keep your monkey bread fresh, store it in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
Conclusion
Baking sourdough monkey bread is not just about making a sweet treat but creating a memorable experience. The flavors of sourdough combined with the sweet coating of monkey bread result in a delicious, pull-apart dessert that will surely impress family and friends. The Amikrafty bread proofing basket plays a significant role in shaping and developing the dough, ensuring it bakes perfectly every time. Follow this detailed guide and savor the magic of this delightful treat!
