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–+ servings

Garlic Pull-Apart Monkey Bread (Garlic Bread Brioche Cake)

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A pull-apart sourdough brioche dough rolled in garlic herb butter and parmesan, layered into a bundt pan and finished with a lemon cream cheese chive glaze. The feasting bread that floors the whole room!
Prep Time 1 day
Servings 12 people

Equipment

  • 1 digital kitchen scale
  • 1 bundt pan (I like the USA pan brand)

Ingredients

Dough

Garlic Herb Butter

  • 113 grams salted butter 1 stick
  • 10 garlic cloves, minced
  • 25 grams fresh parsley, chopped

Assembly

  • 100 grams freshly grated parmesan plus extra, just incase you run out

Lemon Cream Cheese Chive Glaze

  • 115 grams cream cheese, softened half a block
  • 1/2 tbsp powdered sugar
  • 3 tbsp chives, chopped
  • 1/2 lemon, zested
  • 1 tbsp fresh lemon juice juice of half a lemon
  • 40 grams warm milk
  • pinch of salt and black pepper

Instructions

  • Make the dough. Melt the butter, then warm the milk in the same bowl until it's slightly warm. In a stand mixer with the dough hook, combine the starter, sugar, and eggs. With the mixer on low, slowly pour in the warm milk and butter. Add the flour and salt and mix until combined - the dough will look rough and sticky, that's fine. Cover and rest for 30 minutes, then knead on medium speed for 6–8 minutes until soft and pulling away from the sides of the bowl. Transfer to a lightly oiled bowl, cover tightly, and let rise at room temperature (around 67–68°F) overnight for 8–12 hours until doubled.
  • Make the garlic butter. Melt the butter over medium-low heat, add the garlic and cook for 1–2 minutes until fragrant. Remove from heat, stir in the parsley, and set aside to cool slightly.
  • Shape the dough. Divide your fully risen dough into small balls, roughly 30–35g each.
  • Drench and layer. Roll each ball in the garlic herb butter, then in the parmesan, and layer into a well-greased bundt pan. Continue until all the dough balls are in the pan. Drizzle any remaining butter over the top and finish with flaky salt.
  • Second proof. Cover and let proof until the dough has completely doubled in size again, about 2–3 hours. This can take longer in a cooler kitchen - don't rush it. The dough should look pillowy and feel light when gently pressed.
  • Bake. Preheat oven to 375°F (190°C). Bake for 32–36 minutes until deep golden brown and internal temperature has reached 190F/88C. Tent with foil at the 25-minute mark if the top is browning too quickly.
  • Make the glaze. Beat together the cream cheese, lemon zest, powdered sugar, chives, salt, and pepper until smooth and fluffy. Then the lemon juice and beat. Next, add the warm milk a little at a time, mixing as you go, until you reach a consistency you're happy with (drizzleable but not too thin).
  • Finish. Cool in the pan for exactly 10 minutes, no longer, or it risks sticking to the pan. Invert onto a board and let cool before drizzling generously with the glaze and serving warm.

Notes

  • No bundt pan? No problem! This works in 2 loaf pans or a 9x13 pan. Follow the same directions either way.
  • Tip: the first proof takes 8–12 hours, so starting the dough the night before makes the whole process much easier to plan around.
  • Make-ahead fridge option: let the assembled bundt pan proof until fully doubled, cover and refrigerate overnight, then bake straight from the fridge the next day.
  • Make-ahead freezer option: bake, cool completely, wrap tightly and freeze for up to 2 months.
  • Pecorino works beautifully in place of parmesan for a slightly sharper flavour.
  • Honestly if any of your friends rocked up to a gathering with this you would be absolutely floored. So be that friend! Happy baking :)