Directions

1. Feed your starter round 5-6 hours earlier than you propose to start out. Let it rise in a heat spot till it doubles in measurement. 
2. As soon as the starter has risen, add flour, sugar, salt, eggs, milk, and energetic starter within the stand mixer bowl fitted with a dough hook attachment. Flip the mixer on low and mix till it types a thick and shaggy dough. Combine this dough on medium-low pace for round 5 minutes to start growing the gluten. 
3. Add the softened butter to the bowl of your stand mixer, a bit bit at a time.
4. Flip the mixer on medium pace and preserve it mixing for round quarter-hour till the sticky and mushy dough strengthens, comes collectively, and pulls away cleanly from the perimeters of the bowl.
5. As soon as completed mixing, depart the dough to relaxation for a couple of minutes, then seize a bit and see for those who can stretch it out skinny so it’s virtually see-through, with out tearing. That is referred to as the ‘windowpane’ impact and reveals correct gluten growth. 
6. As soon as the dough is kneaded, form it right into a easy ball and place it into a big greased bowl. 

Bulk fermentation

1. Cowl with a humid tea towel, compostable plastic wrap, or lid. Place the dough in a heat spot, ideally round 25°C / 76°F, and let it rise. It received’t absolutely double on this first rise however ought to bulk out by at the least 60%. It will take round 4-6 hours, however the rise time will change relying on the temperature.
   You possibly can create a heat and humid proofing spot by inserting a big mug of boiled water in a turned-off oven and placing the dough in there. Exchange the water with freshly boiled water if it cools down.
2. As soon as risen, place the dough within the fridge for at the least 4 hours or as much as 24 hours.

Shaping and baking

1. After the fridge proof, deflate and pull the chilly dough from the bowl onto a flippantly floured floor. Kind it right into a rectangle, round 7×8 inches.
2. Use a pointy knife or bench scraper to chop the dough into round 40 small items. Roll every bit right into a small ball.
3. Soften some butter in a small bowl. In a separate small bowl, whisk collectively granulated sugar and cinnamon.
4. Dip the balls in butter, then coat them within the cinnamon sugar combination. Alternatively, you’ll be able to add all of the small dough balls to a big container with a lid and shake over cinnamon sugar to cease them from sticking collectively. Shake the container to coat all of the dough items within the cinnamon sugar combination, then drizzle over the butter and shake once more to coat. 
5. Grease a 9.5- to 10-inch bundt pan, and layer the coated little dough balls within the pan.
6. Cowl the bundt pan with a humid kitchen towel and let the dough rise once more till about doubled in measurement, round 3-4 hours.
7. When the dough has completed rising, preheat the oven to 350°F/ 180°C.
8. Soften brown sugar, butter, heavy cream, and salt in a saucepan over medium warmth. Convey to a boil and prepare dinner for round 3 minutes, whisking consistently.
9. Take off the warmth, then stir by way of salt and vanilla. Drizzle this brown sugar combination all around the risen dough. 
10. Bake the monkey bread for 35-40 minutes till deeply browned. If the highest is browning too quick, lay a bit of aluminum foil on it.
11. Permit the bread to chill within the pan for 5-10 minutes, then fastidiously invert it onto a serving plate. Don’t let the monkey bread keep within the pan for much longer, or the sugar will stick. The monkey bread ought to come out in an exquisite, caramelized, sticky loaf.
12. Serve the sourdough monkey bread when it is heat, not scorching, or at room temperature.
13. On the next days, leftover monkey bread is greatest when gently warmed within the microwave to melt it. Retailer in an hermetic container at room temperature for as much as 2 days.