Sourdough Pull-apart Monkey Bread Recipe | Easy Homemade | Foodgeek Baking

[@rhettariley4973]

My monkey bread turned out perfect!! It was sinfully delicious... could not believe it was gone in like 2 days!! Thank you for your easy to follow recipe!! Totally a fan of yours now !!

[@kingfriday4]

Happy New Year from St. Louis Sune! I'm a Dane living in the US since 2004. Found your wonderful channel this year (2020) along with everyone else on the sourdough journey :) Love your content and have made many of your wonderful recipes. Going to try this one as well - tusind tak Sune!

[@edithharmer1326]

Delicious! Thank you for sharing! Greetings from Singapore! 🇸🇬⚘⚘⚘ Edith

[@dinane]

I was able to slow the second rise in the fridge and bake it just in time for brunch this morning. I put the Bundt pan in the fridge after just 1 hour of raising at room temperature. In the morning I took it out of the fridge when I turned on the oven to preheat. I saved the extra butter and sugar mix in the fridge and just gently melted it in the microwave to pour it down the sides. It was still pretty cold when it went in the oven and took an extra 5 minutes to bake. I had it cool 10 minutes in the pan and 45 on the wire rack before we ate it while it was still warm. It worked out really well and it was delicious! Thank you!

[@ncassevoy]

This looks great. We finished Christmas cakes, puddings and cookies so this will be a perfect addition. Keep up the good work.

[@charlene.elovitzChannelYT]

Thank you Sune, I have been looking for this kind of a recipe!! :-)

[@adamcalihman4909]

Thanks for another great recipe! I will try this plus some pecans placed in the bottom of the tin before adding the dough pieces.

[@candidotorres1852]

Look amazing thanks for the recipe greeting from New Jersey USA

[@moc.m.9606]

I made this for a dinner get together 2 days ago and holy cow! My rising didn’t go so well, still trying to figure out what went wrong, but it did rise a bit. Did not have a Bundt pan so I used a spring form with a large cone/ball of foil bunched up in the middle. Worked ok actually. Everyone absolutely loved this desert!!!!! Thank you for the recipe❤

[@pamw8102]

Yum! How do you eat all this bread and stay so fit?! Thanks for all the recipes!

[@SARDOG]

Ok, starting my starter now. I will be making this next weekend.... just like Mema made. Thank you, Sir

[@gabury1283]

Approximately how long was the first rise to double? Just curious for a ballpark!

[@mattv5281]

This sounds incredible. Easier than cinnamon rolls but just as tasty! For some reason the KZbin algorithm wouldn't show this video to me, but I'm glad I found it while scrolling through my subscriptions.

[@cookdolph]

My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.🎄❤️🧡

[@thestickerfarm1254]

If I wanted this to bake and serve in the morning at what point in the process would you suggest I refrigerate the dough? I love your content.

[@0v3nm4n]

will you make a sourdough pflaumenkuchen at some point? York work is brilliant

[@shorttimer874]

Add more flour, some stretch and pulls, and a night in the refrigerator and that is pretty much the same recipe I'm trying for donuts this weekend.

[@TimBurns]

Hello! Love your channel. This did not rise for me. I followed the recipe and I have a proving box. Still did not get the rise, even though my starter had been fed 10 hours prior and had nearly tripled in size. My only thought was that I might have punched it down when spreading it in my container. Thoughts?

[@siavanierland4278]

Good recipe! Should be good with loads of butter, garlic and cheese ;-)

[@ILsupereroe67]

Hello, i don't like cinnamon, do you have a suggestion for a replacement? Do you think nutmeg would be good? Or I was thinking citrus zest but I'm afraid it would get burnt? Of course I'm sure it'll be delicious with just sugar but I was looking for some added flavor to replace the cinnamon....🤔 I mean to mix with the sugar for the coating... Ideas? Thank you! Amazing recipe btw and I love your videos

[@Foodgeek]

Thank you

[@ILsupereroe67]

@@Foodgeek wow great idea, hadn't thought of that! I have whole cardamom seeds (pretty sure they are not technically seeds but whatever), can I just grind them? 🤔

[@Foodgeek]

Yes, for added depth of flavor you can toast them before grinding on a dry skillet. Keep them moving so they don't burn 😊

[@ILsupereroe67]

@@Foodgeek thank you!

[@sandraantoniohuber7820]

Hi, I'm your new subscriber, I'm from Switzerland, I have a question, if I'm going to use dry yeast, how much should I use?? Thank you very much if you answer❤❤

[@HugSeal42]

It's like a giant cinnamon-bun. Got to try that some time :)

[@terrywilliams4263]

Omg I cant wait to make this

[@efusco]

Sune, after the 2 hour rise in the bundt pan, is it ok to refrigerate overnight so this could be baked and eaten fresh and hot the next morning?

[@Sakura0754]

Lol i was getting paranoid that my birds were screaming but it was the video. Im gonna try this tomorrow.

[@peggymason7438]

Ohhhhh yummmo!! 💕💕

[@tiamaribu9394]

Can’t wait to try this.

[@donnatowle7931]

Sune, I made this and my dough never rose 100% even after 2 1/2 hours. What did I do wrong - I completed the recipe anyway and as you can imagine it didnt work out. I fed my starter and waited till it doubled before using it so I dont know what went wrong?

[@Foodgeek]

Depending on the temperature you ferment at it can take longer than that. I recommend a proofing box if your kitchen is cold 😊

[@corteltube]

Oh man...you are killin me.... good things my gym is opening back up. My garage workouts won’t cut it if I make this....

[@alexandrecarmenadrianoeant4384]

Merry Christmas to all! We never ate anything alike! But, we can bet that is delicious.

[@skraterfield]

wish I'd seen this maybe a week ago :( I was doing my own seat of the pants sweet dough and didn't get much rise. I saw you used 1/2 the normal amount of salt. Is that my problem? That adding egg & oil retards the rise and you need less salt to compensate? I used water not milk. How does the milk change the way the dough responds?

[@kjdude8765]

Milk enriches the dough, so it slows the rise down further. The milk proteins and lactose add flavor to the dough. If your sourdough doesn't like enriched dough (every one is unique) I would suggest using a tsp of commercial yeast to give it a boost. You can also build a levian with some of the flour and liquid the night before to give your starter a boost.

[@SucculentSoul7]

I’m drooling

[@whatwouldjanewaydo]

Never thought “dough porn” was a thing until I found this channel. Love it.

[@SARDOG]

I just told my wife that 😂😂

[@indridcold1311]

I am getting a bundt pan specifically to make this recipe.

[@kjdude8765]

You can also make it in a loaf pan.

[@lilibethmaduro1922]

Muy bueno el pan de mono 😁

[@jeanjoo1920]

Does this work with non dairy milks as well?

[@kjdude8765]

Sure, the Milk is just for richness. If your alternative is fat free I would add a Tbs of Oil to match the fat y.

[@annetteswift6171]

I am unsure as to all purpose flour I wish it was more specific as I only know plain self bread wholewheat whole meal what is all purpose please

[@Foodgeek]

All purpose is protein wise between cake (8%) and bread (12%)

[@1montanaz]

Why do you mix with your hands?

[@Foodgeek]

Why not? Our hands are the best tools we have :) You can easily mix this on a machine if you want :)

[@erichaynie1]

That shirt is 🔥

[@scofah]

Wow! 😋😋😋

[@katherinemaas6712]

Looks delicious, but I think I might have to wait to make it until we can invite people over again or I'm in danger of consuming it completely myself.

[@mattwodziak1750]

2/5 inches. Now you’re mocking us Americans.

[@somedude6161]

We're vegan. The milk and butter can be directly replaced with vegan equivalents, but I'm not sure about the egg. In bread recipes, the egg is for texture, not for its binding qualities, so I don't think a flax 'egg' would be appropriate. Any suggestions? Skip the egg and use an extra quarter cup milk? 1/4 cup vegan yogurt maybe?

[@kjdude8765]

In this case the egg is just to add richness. It can be left out (add in extra "milk" to match the liquid content). You could add some more oil to match the fat content of the egg yolk.

[@KekkonenInJapan]

I love to watch you baking, and you have helped me so much with baking artisan sourdough bread. I especially love your experiments. But I have to say, what's with the horrible music?!?! It was so stressful, I couldn't concentrate on what was going on.