The Starter Jar's Best Sourdough Monkey Bread: A Sweet, Pull-Apart Delight

Step 1

In a large bowl, whisk together the sourdough starter, egg, melted butter, and warm milk until well combined.

Step 2

Add the all-purpose flour, granulated sugar, and salt to the wet mixture, then mix with a spatula until a shaggy dough forms.

Step 3

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 4-6 hours, or until doubled in size.

Step 5

Generously grease a 10-12 cup Bundt pan with butter or non-stick spray.

Step 6

In a shallow bowl, combine the 100g granulated sugar and cinnamon for the coating.

Step 7

Gently deflate the risen dough and divide it into approximately 30-35 small pieces, each about 1 inch in diameter.

Step 8

Roll each dough piece into a ball, then toss it in the cinnamon sugar mixture until fully coated.

Step 9

Place the coated dough balls evenly into the prepared Bundt pan.

Step 10

In a small saucepan, melt the 115g butter with the light brown sugar over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the vanilla extract.

Step 11

Pour the warm caramel sauce evenly over the dough balls in the Bundt pan.

Step 12

Cover the Bundt pan with plastic wrap or a clean kitchen towel and let it rise again in a warm place for 1-2 hours, or until visibly puffy.

Step 13

Preheat your oven to 350°F (175°C).

Step 14

Bake for 35-45 minutes, or until the monkey bread is golden brown and cooked through.

Step 15

Let the monkey bread cool in the pan for 10-15 minutes, then invert it onto a serving platter. Serve warm and enjoy your delicious creation from The Starter Jar!