Low Histamine Vegan Monkey Bread

Total time2 hr 25 min

Prep time30 min

Cook time40 min

4.6

(23)

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Ingredients

10 servings

For the dough

¾ cup warm plant-based milk (110°f / 43°c)
2 ¼ tsp active dry yeast (one ¼-oz packet)
Ingredient note
Low histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
3 tbsp organic cane sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
4 tbsp vegan butter, melted

For the cinnamon coating

½ cup organic cane sugar
2 tsp ground cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.

For the caramel glaze

½ cup vegan butter
¾ cup packed organic brown sugar
1 tsp vanilla extract
¼ tsp fine salt

Instructions

1
Combine the warm plant-based milk, 1 tbsp of the organic cane sugar, and the yeast in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the remaining 2 tbsp organic cane sugar, the melted vegan butter, and the fine salt to the yeast mixture and stir to combine. Add the flour and mix with the dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.

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