Monday, July 6, 2015

Sourdough "Cinnamon & Sugar" Monkey Bread

It's a new month and my Monday inspiration during July IS and always HAS been my sourdough. So, we decided that this month our Monday's are going to be about "MONKEY BREADS" (sourdough of course...)

2 cup sourdough starter
2 cup warm milk
6 cups flour, divided
1/2 cup vegetable oil
2 1/2 cups brown sugar, firmly packed
4 eggs
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 stick butter, melted
4 tablespoons cinnamon

In a large bowl mix together sourdough starter, warm milk and 1 cup of the flour, mix well then add another 2 cups flour, mix well, cover and leave at room temperature to proof at least 2 hours.

Then mix the oil, 1/2 cup brown sugar and eggs into the sourdough mixture, mixing 2 eggs at a time. mix well and let set 15 mins.

Stir in remaining 3 cups flour, salt, baking soda, and baking powder.Turn dough out onto a floured board and knead 5 to 8 minutes, or until smooth and let rest about 10 minutes.

Divide the dough into 24 pieces, then form into balls, let rest while you mix 2 cups brown sugar and cinnamon in small bowl, set aside. Next melt butter in a small bowl and set next to sugar mixture. Dip balls into melted butter and and then roll in sugar cinnamon mixture, place into a lightly greased bundt pan, randomly stacking one on top of each other.

Set in a warm place and let rise until doubled, 1 to 2 hours. Bake at 375 for about 30-40 minutes.
Remove from oven and flip pan upside down on serving plate. They are better if eaten warm....

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