As I mentioned last week the weather is getting colder and mornings are getting rougher. I have found one thing that makes mornings so much easier, and sweeter, Caramel Sourdough Pull Apart Bread! Some may also call it Caramel Sourdough Monkey Bread. Either way it’s finger licking good!
A few weekends ago I shared a Cinnamon Sourdough Pull Apart Bread on Instagram and instantly people were messaging me for the recipe. Since I had sourdough starter ready to go for the next day I planned to make it again to test it out so I could get the recipe up on the blog.
Instead I made Caramel Sourdough Pull Apart Bread, oops!
Since the family devoured the whole loaf that day, and there were still a few pieces of the cinnamon version from the day before I decided to test it again and share the Caramel Sourdough Pull Apart Bread version first. Yes if you caught that I made two loaves of monkey bread in one weekend and they were pretty much instantly devoured. Forget cake lately I could eat these sweet sourdough breads for dessert.
Shh… I actually do and they’re delicious with wine! Yep carbs at night and not mad about it, yes I still have a couple pounds from the pregnancy (or more like from right after birth since I put on a couple right after most likely due to nursing) but if I can have bread and wine and just maintain that’s what MAKES ME HAPPY right now.
Speaking of what makes me happy… stealing that ooey gooey piece!
I’m going to let you in on a family secret…the caramel is actually a recipe my mom use to make every Christmas, Easter, and almost every Sunday morning we’re staying with them. I tweaked it last year and my family said they liked the softer caramel and for the life of me I cannot remember what the heck I did. I haven’t given up on it but since it’s a tried and favorite family recipe tweaked using our staple sourdough I decided to share it since so many have been asking and I can’t blame them.
It’s even dairy free and vegan friendly! Just use dairy free milk and a dairy free butter substitute. If you are only lactose intolerant I highly recommend using butter if you can handle it (very low lactose in butter, Kerry Gold Irish being my families favorite).
YES pudding mix is dairy free, crazy right!? For the longest time I didn’t realize the powder mix was vegan.
Perfect for a holiday or any weekend morning!
While I would love to enjoy this Caramel Sourdough Pull Apart Bread on a weekend morning relaxing with a cup of coffee that hasn’t stopped me from making it to enjoy on busy weekend mornings on the way to church, the apple orchard, or just admiring the changing fall colors driving to our next adventure.
I will be making a few pans of this for friends and family Thanksgiving weekend and had planned to wait until next month to share it with you but I just couldn’t make people wait any longer.
If you are new to sourdough don’t be scared, it’s not as hard as it might seem and once you have your starter it just keeps going and going. You just have to get starter or make your own starter. If you need help or have any questions let me know.
If you’re a seasoned sourdough bread maker I inject steam with our river rock in the oven but my husband says it isn’t required, it’s just routine for me when making sourdough.
Looking for more sourdough recipes you can search the blog, with it being soup season I highly recommend Sourdough Bread Bowls!
It’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen!
Caramel Sourdough Pull Apart Bread
Entertaining or a relaxing cozy weekend in both are perfect for Caramel Sourdough Pull Apart Bread! It really doesn't get any sweeter than this upgrade twist on a classic staple that's been in our family and I'm happy to make and enjoy with my family. Dairy free and vegan friendly.
In a Kitchen Aid Stand Mixer bowl add 750g sourdough starter, 430g flour, and sea salt.
Attach bowl the mixer and the dough hook.
Start mixer on lowest setting then add a small amount of water at a time. If not using a mixer use a wooden spoon or spatula and mix by hand as much as possible. Do this about 5-10 seconds apart and keep adding water little by little until dough comes together. I used only 1 1/2-2 tablespoons but it will depend on the dough and moisture in the air. You don't want to add too much so add a very small amount at a time.
Turn mixer up one more speed (2 on our Kitchen-Aid) and let mix about 10 minutes until dough looks smooth. If not using a mixer you will knead it by hand on a clean smooth surface (could take about 20-30 minutes). Dough should be extremely pliable and pass the “window pane” test where a piece of dough can be stretched where light can pass through it without breaking.
Place a damp bread towel in a large bowl and move the dough to the bowl. Cover the dough with the extra from the towel and place plastic or a cover over it to keep things from drying out.
Let sit and proof for 3-4 hours in a warm area.
Two and a half to 3 hours after dough has been resting make the caramel. In a small saucepan melt butter over medium heat until melted. Whisk in sugar, milk, pudding mix, and cinnamon. Cook a minute or two until nice and smooth. You do not want to bring it to a boil or heat too long as it will result in hard caramel. Remove from heat.
Grease a standard Bundt pan with coconut oil and set aside.
Remove dough from the bowl and pull off small pieces and roll into balls, about the size of a large shooter marble, or slightly larger but smaller than a golf ball.
Roll/ dunk dough in the cooled caramel sauce and place into the prepared Bundt pan. Continue until all the dough is rolled and evenly spread around the pan. Scrap any remaining caramel sauce over top of the dough.
Cover pan with a damp bread towel and let rise for about 3-4 hours (7 hours total from the time you made the dough) until about double in size.
Set oven rack to the middle of the oven and 1 hour before baking preheat oven at 400 degrees F.
Place pan in the oven and quickly squirt water on the rocks to generate steam and close the door if you are able to inject steam.
Bake for 35-38 minutes until golden brown.
Remove from the oven and carefully invert onto a large rimmed plate or platter.
Let cool about 30 minutes before digging in as you don't want to burn yourself on the hot caramel.