Lemon Poppyseed Sourdough Monkey Bread Skillet
Indulge in the zesty delight of this Lemon Poppyseed Sourdough Monkey Bread Skillet, a tangy twist on a classic favorite. Crafted with sourdough discard, each fluffy morsel is coated with a lemon sugar and butter mixture, creating a burst of citrus flavor in every bite. Baked to perfection in a skillet, this delightful treat is finished with an almond glaze, adding a touch of sweetness to complement the tartness of the lemon. Perfect for brunch gatherings or a cozy weekend indulgence, this monkey bread skillet is sure to impress.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Greek yogurt
Sourdough discard or unfed starter
Granulated sugar
Lemon juice and zest
Salted butter
Powdered sugar
Milk of choice
Vanilla extract
Almond extract
Tips for making a Lemon Poppyseed Sourdough Monkey Bread Skillet:
Ensure proper hydration: When making the quick Greek yogurt dough with sourdough discard, ensure it's well-hydrated for a soft and fluffy texture. Adjust the amount of yogurt or flour if needed to achieve the right consistency.
Coat dough balls evenly: When coating the dough balls in the lemon poppyseed sugar and lemon butter mixture, ensure each piece is thoroughly coated for maximum flavor. Consider using a shallow bowl or bag to toss the dough balls for even coverage.
Use a well-greased skillet: Grease the skillet generously to prevent the monkey bread from sticking during baking. This will also help create a golden crust on the bottom of the bread.
Watch the baking temperature: Monitor the oven temperature closely to prevent the monkey bread from over-browning. Consider covering the skillet with foil halfway through baking if needed.
Let it cool slightly before glazing: Allow the monkey bread to cool in the skillet for a few minutes before drizzling with the almond glaze. This will prevent the glaze from melting too much and ensure a nice presentation.
Serve warm: Monkey bread is best enjoyed warm, so serve it shortly after glazing for the ultimate indulgence!
How to store a Lemon Poppyseed Sourdough Monkey Bread Skillet:
Room temperature: If you plan to enjoy the monkey bread within 1-2 days, you can simply cover the skillet with aluminum foil or a lid and leave it at room temperature. This will keep the bread soft and moist.
Refrigeration: If you need to store the monkey bread for longer than 2 days, transfer it to an airtight container or wrap it tightly with plastic wrap and store it in the refrigerator. It can last for up to 5 days in the fridge.
Freezing: Monkey bread can also be frozen for longer storage. Allow the skillet to cool completely, then transfer the leftover bread to a freezer-safe container or wrap it tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to 2-3 months.
Reheating: When ready to enjoy the stored monkey bread, you can reheat individual portions in the microwave for a quick snack or in the oven at a low temperature (around 300°F or 150°C) for 10-15 minutes until warmed through. This will help revive the freshness and flavors of the bread.
FAQs:
Q: Can I use active sourdough starter instead of sourdough discard for this recipe?
A: Yes, you can use active sourdough starter instead of discard. Adjust the amount of flour and liquid accordingly to achieve the desired dough consistency.
Q: Can I substitute the lemon zest with lemon extract?
A: Yes, you can substitute lemon zest with lemon extract, but the flavor may not be as vibrant. Start with a small amount of lemon extract (about 1-2 teaspoons) and adjust to taste.
Q: How do I prevent the monkey bread from sticking to the skillet?
A: Make sure to generously grease the skillet with butter or cooking spray before adding the dough balls. This will prevent sticking and help achieve a golden crust.
Q: Can I make the monkey bread ahead of time and bake it later?
A: Yes, you can assemble the monkey bread in the skillet, cover it tightly with plastic wrap, and refrigerate it overnight. Let it come to room temperature before baking.
Q: Can I omit the almond glaze if I have a nut allergy?
A: Yes, you can omit the almond glaze if you have a nut allergy. The monkey bread will still be delicious without it. You can substitute with a simple powdered sugar glaze or serve it plain.
Q: How do I store leftover monkey bread?
A: Leftover monkey bread can be stored at room temperature, in the refrigerator, or frozen for longer storage. See the storing options section above for more details.
Q: Can I reheat the monkey bread?
A: Yes, you can reheat individual portions of monkey bread in the microwave or oven until warmed through. This will help revive the freshness and flavors.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this lemon poppyseed sourdough monkey bread skillet. Happy baking!
