Fermented Sourdough Monkey Bread

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For the levain (the night before you’re going to make the dough):

For the Dough:

  • 210g unsalted organic butter, melted and cooled
  • 200g organic spelt flour (you can sub with all-purpose, but I do love the flavor of the spelt in this recipe!)
  • 300g organic all purpose flour
  • 250g levain (from above)
  • 4 large eggs, room temperature
  • 75g organic cane sugar
  • 45g whole milk, room temperature
  • 9g Celtic sea salt

For the monkey bread:

  • 2 cups organic brown sugar
  • 2 teaspoons ground cinnamon
  • 12 tablespoons unsalted butter, melted and cooled


  1. For the Levain:
  2. The night before you want to make the dough, combine flour, water, starter, and organic cane sugar. Stir the ingredients together until combined. Cover with a clean cloth and let sit overnight for at least 8-10 hours.
  3. For the Dough:
  4. Place the butter, spelt flour, all-purpose flour, 250g of the levain (from above), eggs, organic cane sugar, whole milk and sea salt in the bowl of a standing mixer. Mix on low using the beater attachment for 5 minutes. After 5 minutes, remove the beater attachment and put on the dough hook. Mix for 8 minutes on medium.
  5. Stretch and Fold:
  6. Cover the bowl with a clean cloth and let sit for 30 minutes. Stretch and fold the dough four times. After you stretch and fold the first time, place a clean cloth over the dough and let sit for 30 minutes. Then, stretch and fold the dough again, place a clean cloth over the dough and let sit for another 30 minutes. Repeat two more times for a total of four times.
  7. After the stretch and fold process, keep the dough in the bowl and cover the dough really well with plastic wrap (or a lid, if you have one) and place the dough in the refrigerator. Let the dough ferment for 48-72 hours. (I tested the dough at 48, 72, and 96 hours and they all baked really well, so it’s really your preference on how long you want to ferment it for.)
  8. To Make the Monkey Bread:
  9. Butter the bundt pan. Combine the brown sugar and cinnamon in a small bowl. Set the melted and cooled butter next to the bowl with the sugar.
  10. Using your hands, pinch off a 1” piece of dough, roll it into a ball, dunk it into the butter, roll in the brown sugar mixture and then place it in the bundt pan. Repeat with remaining dough, layering the dough balls on top of one another. If there is any remaining butter, pour it overtop the dough balls. Place a clean cloth over the bundt pan and let it sit at room temperature for 5 hours.
  11. Preheat the oven to 350ºF and adjust the rack to the middle position. Bake the monkey bread for 50-55 minutes, until golden brown on top. Let it cool for 10 minutes, and then invert it onto a serving dish. Serve warm or at room temperature.