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Homemade Eggless Monkey Bread on a plate drizzled with sugar glaze
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Homemade Eggless Monkey Bread

Course Breakfast, brunch
Cuisine American
Keyword bread, breakfast, brunch, eggfree, Eggless, from scratch
Prep Time 2 hours 40 minutes
Cook Time 35 minutes
Total Time 3 hours 15 minutes
Servings 12 -14 servings
Calories 499kcal

Ingredients

For the Dough:

  • 4 1/2 cups (630 g) all-purpose flour
  • 2 1/4 teaspoons (7 g) instant yeast (1 standard packet in the US)
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) whole milk, warmed to about 110° F (43° C)
  • 2 tablespoons (20 g) custard powder (see notes for substitute)
  • 4 tablespoons water
  • 1/3 cup (5 tablespoons / 70 g) unsalted butter, melted and slightly cooled

For the Coating:

  • 3/4 cup (12 tablespoons / 174 g) unsalted butter, divided
  • 1 1/4 cups (250 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 2/3 cup (134 g) brown sugar
  • 1 teaspoon ( 5 ml) pure vanilla extract

Instructions

Make the dough:

  • Mix flour, yeast, sugar, and salt in a bowl.
  • In a mixing bowl, combine warm milk, custard powder, water, and melted butter.
  • Add milk mixture to the bowl with the flour mixture. Beat with a dough hook on low speed for 1 – 2 minutes until combined; scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium, continue kneading until the dough comes together and pulls away from the sides of the bowl and no longer sticky, about 5 – 8 minutes. Note: Make sure to knead the dough long enough, so your bread is light and fluffy and not dense or heavy. Heavy bread can be the result of not kneading the dough long enough. See note for by hand instructions.
  • Lightly spray a clean bowl with cooking spray and place the dough in the bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place until puffy and doubled in size, about 1-2 hours.

Form the Balls:

  • When the dough is ready, punch it down to release the air.
  • Lightly sprinkle the counter with 2 tablespoons of flour.
  • Carefully turn out dough onto the flour; gently pat and stretch the dough into a 10 x 4-inch rectangle.
  • Using a bread scraper, pizza wheel, or a knife, cut the dough into a 10 x 4 grid. You will need 45-50 balls to fill the pan.
  • Roll each dough piece into a ball.

Assemble the Monkey Bread

  • Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
  • Melt 1/2 cup (115 g / 1 stick) of unsalted butter in a medium bowl.
  • Mix granulated sugar and cinnamon in another medium bowl.
  • Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. Place balls in the prepared Bundt pan as you work. Loosely cover and let rise for 20 – 30 minutes.
  • Preheat oven to 350º F (180º C) while the bread rises.

Prepare the Coating:

  • Melt remaining 1/4 cup (60 g / 4 tablespoons) butter, then whisk in the brown sugar and vanilla extract.
  • After the second rising time is over, pour the brown sugar topping over the monkey bread—place the pan on a rimmed baking sheet.

Bake:

  • Bake for 35 minutes or until the top is golden brown and firm to the touch. If the bread is browning too much, about halfway through the bake time, cover the baking pan loosely with aluminum foil.
  • Loosen edges of the pan with a metal spatula. Cool in pan for 5 minutes. Invert onto a serving platter and let cool for 10 minutes before serving.

Notes

 
Yeast: I always use instant yeast, which doesn’t need to be activated before adding to the dry ingredients, but if you need to use active dry yeast, mix it into the warm (110º F) milk/water along with two teaspoons of sugar and let it rest for 8 -10 minutes until foamy and frothy.
 
Custard Powder: Instead of custard powder, you can use golden flaxseed meal. To do so, mix 2 tablespoons of flaxseed with 6 tablespoons of water. Let it rest for 5 minutes to thicken. Add the mixture in step 2 instead of the custard powder. If using flaxseed, skip the 4 tablespoons of water.
 
No Stand Mixer? No problem! You can make this recipe by hand, but it requires a bit of arm muscle. Mix the dough ingredients in a large bowl with a large wooden spoon or rubber spatula after the dough comes together. Lightly sprinkle the counter with 2 tablespoons of flour. Turn out dough onto the flour; knead until it’s elastic and no longer sticky, about 8 -10 minutes.
 
Store: Monkey bread tastes best served on the same day. Cover leftovers tightly and store at room temperature for 1 day and in the refrigerator for up to 3 days.
 
Reheat: Reheat leftovers in a 300º F oven until warmed through, about 5 – 8 minutes, or in the microwave for 15 – 30 sec.
 
Overnight Instructions: Prepare the recipe through step 3. Cover the dough tightly and refrigerate overnight. At least 3 hours before you serve the monkey bread the next day, remove the dough from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours. Continue with the recipe instructions.
 
Pro Tips:
  • Greasing the inside well, getting into all the nooks and crannies guarantees that the sticky bread will unmold easily.
  • If you don't have a Bundt pan, you can half the recipe and bake it in a loaf pan.
  • Please do not allow the bread to cool in the pan for longer than 5 minutes; the sticky glaze will start to solidify, and the bread may break when you try to turn it out.
  
How Do I Know If the Dough Is Well Kneaded?
The dough must be not too sticky, not too dry, and not too springy. If your dough feels tight and springy, continue kneading until the dough is completely smooth, slightly tacky to the touch, springs back when pressed on with your fingers, and is no longer sticky.
You can also test it with the windowpane test: To do so, pull off a golf-ball-sized piece of dough and stretch it gently from the center outward with your fingertips.  If it tears, keep kneading. It should stretch into a paper-thin film, and you should be able to see the light pass through it, like a window.
 
Looking for more Eggless Breakfast/Brunch Ideas?
  
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
 
 

Nutrition

Calories: 499kcal | Carbohydrates: 78g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Fiber: 2g | Sugar: 38g