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Challah Monkey Bread

Imagine sweet, delicious rolls of challah bread baked into a bundt pan and topped with a dairy free butterscotch sauce, and you've got Challah Monkey Bread!

Prep Time 3 hours 30 minutes
Cook Time 55 minutes

Ingredients

  • 4 1/2 tsp (2 packets) active dry yeast
  • 3/4 cup warm water
  • 1/3 cup maple syrup
  • 1/4 cup grapeseed oil, plus more for oiling bowl (sub vegetable oil or other flavorless oil)
  • 3 large eggs
  • 1 cup Bob's Red Mill coconut sugar, divided
  • 1 tbsp sea salt
  • 5 cups Bob's Red Mill Organic All Purpose Flour
  • 1 cup pecans, roughly chopped
  • 1/2 cup butter
  • 1 tsp cinnamon
  • 1/2 cup oat milk creamer (sub heavy cream or other non dairy creamer)
  • 1 pinch flaky sea salt

Instructions

  1. In a large mixing bowl, add your active dry yeast and warm water. Whisk gently together, and let sit for 10 minutes. The yeast should froth and activate. 

  2. Add maple syrup, grapeseed oil, eggs, coconut sugar and sea salt to the bowl. Whisk together until well combined.

  3. Add in flour, one cup at a time, mixing the batter until well combined after each cup. (I usually use a whisk for the first 3 cups, then switch to a wooden spoon or my hands for the last cups!)

  4. Once the dough is shaggy and holds together, generously flour a surface and your hands. Transfer the dough to your surface and knead for about 10 minutes, adding just enough flour to keep it from sticking to your hands or the surface. 

  5. Form the dough into a ball. Grease a large bowl with grapeseed oil, and transfer the dough into the bowl. Cover with a clean cloth and let rise for two hours. (It should double in size.)

  6. After two hours, grease a bunt pan. Sprinkle chopped pecans around the bottom.

  7. Remove dough from bowl and transfer to a lightly floured surface. Pull off 2-3 tbsp of dough, roll into a ball, and place in the bottom of the bunt pan. Do this for all of the dough, evenly layering the balls on top of each other all around the bundt pan.

  8. Cover the bundt pan with a clean cloth and let rise for 30 minutes.

  9. Preheat oven to 350.

  10. Near the end of the rise, heat a small pot over low heat. Add butter and cook until melted. Remove from heat, whisk in coconut sugar, cinnamon and salt. (It will look broken). Add in oat milk creamer and whisk vigorously until the sauce comes together and is smooth.

  11. Remove cloth from bundt pan. Slowly pour about 1/2-2/3 of the sauce over the challah rolls into the bundt pan. You may have wait and allow the sauce to settle to the bottom.

  12. Cover bundt pan with tin foil, and place on a large baking sheet with edges to catch any drip.

  13. Bake for 40-45 mins, remove foil, and bake for 10 more minutes.

  14. Remove from oven and let cool for about 10 minutes.

  15. Place a plate over the bundt pan, and carefully invert the monkey bread onto the plate, removing the bundt pan.

  16. Drizzle with remaining sauce.

  17. EAT UP.