Pescatarian Vegan Monkey Bread
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Learn more →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)
- 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
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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