Congratulations to Chef Steve for being an Elaine Foodbod’s Enriched Sourdough Competition Winner with this monkey bread recipe.


For the Monkey Bread Dough, I Used Elaine’s Alternative Slightly Lighter Option:

I let the dough prove on the counter overnight and at the point of the second prove I divided the dough into seventeen rounded balls. Meanwhile, I made the filling and white chocolate crème fraiche topping and proceeded with the recipe.

Prepare filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4 cup honey and 1/2 teaspoon salt; let cool slightly.

To make the White Chocolate Crème Fraiche

To finish off the Monkey Bread add 4 tbs. white chocolate crème fraiche & 4 tbs. toasted pecans, chopped. Then drizzle with softened white chocolate crème fraiche and finally top it off with pecans. Enjoy

Credit: Thank you to Chef Steve from the USA for submitting this recipe.

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