Yields one loaf
- 60 g mature sourdough starter
- 120 g bread flour
- 110 g warm water
Final Dough Mix
- 210 g levain
- 200 g whole milk
- 100 g water
- 2 eggs
- 80 g light brown sugar
- 50 g melted unsalted butter
- 2 g vanilla extract
- 300 g all-purpose flour
- 200 g bread flour
- 5 g salt
- 200 g evaporated milk
- 200 g granulated sugar
- 200 g light brown sugar
- 80 g unsalted butter
- 3 g salt
- 2 g vanilla extract
- 300 g pecan halves
- 150 g granulated sugar
- 10 g ground cinnamon
- 3 g ground nutmeg
- 100 g melted unsalted butter, cooled, divided, plus more for coating the pan
- 100 g light brown sugar
- 5 g vanilla extract
To build the levain
In a tall jar or medium bowl, mix the mature starter, flour, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours, or until doubled in size. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.
To make the final dough mix
STEP 1: In a large bowl, whisk the levain, milk, water, eggs, melted butter, brown sugar, and vanilla until combined.
STEP 2: Add the flours and salt. Using your hands, mix the ingredients.
STEP 3: Cover the dough and let rise at room temperature for 4 hours. Refrigerate the dough overnight, or for 10 hours.
To make the pecan pralines
STEP 1: Line a sheet pan with parchment paper and set aside.
STEP 2: In a saucepan over medium heat, combine the evaporated milk, sugars, butter, salt, and vanilla and bring to a boil while stirring constantly. Once you see the mixture boiling and bubbling, remove it from the heat and add the pecans. Stir vigorously for a couple of minutes.
STEP 3: Drop tablespoon-size portions of the mixture onto the prepared sheet pan. Let cool completely before crumbling the pralines.
To make the buttery glaze
STEP 1: In a small bowl, stir together the granulated sugar, cinnamon, and nutmeg.
STEP 2: Place 50 g of melted butter in a small bowl and set aside.
To shape and proof the dough
STEP 1: Turn the dough out on to a floured work surface, divide it into 25-g balls (about 50), and shape each piece using the balling up technique.
STEP 2: Coat a 9-inch (23 cm) Bundt pan with butter and crumbled pralines. Save a little crumbled praline for sprinkling the finished dough.
STEP 3: Dip each dough ball into the melted butter and then into the spiced sugar mixture.
Place the coated dough balls into the prepared cake pan.
To finish the buttery glaze
STEP 1: In a medium bowl, whisk the remaining 50 g of melted butter, the brown sugar, and the vanilla until smooth. Pour the glaze over the dough balls.
STEP 2: Sprinkle the bread with the reserved crumbled praline.
STEP 3: Cover the bread and let proof at room temperature for 4 hours.
To bake the monkey bread
STEP 1: Preheat the oven to 375°F (190°C).
STEP 2: Bake the monkey bread for 35 minutes, or until golden brown.
STEP 3: Let cool for a few minutes and then flip the Bundt pan over on a cutting board. This bread is best served warm out of the oven.
Formulation courtesy of New World Sourdough (Quarry Books)