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cardamom walnut monkey bread vegan recipe picture

Cardamom Walnut Monkey Bread (Vegan)

This classic monkey bread is enhanced with the flavors of cardamom and walnuts. It's soft, gooey, and perfect for sharing. This easy, flavorful treat is also dairy-free.
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Prep Time 15 minutes
Cook Time 27 minutes
proofing 3 hours
Total Time 3 hours 45 minutes
Servings 10 servings

Ingredients
  

Dough

  • 450 grams / 3¾ cups bread flour
  • 9 grams / 2½ tsp rapid rise yeast
  • 1 cup + 2 tbsp plant based milk - 105F to 115F
  • 3 tbsp / 42 grams plant based butter with salt - cubed and room temperature
  • 3 tbsp / 45 grams plant based yogurt
  • 3 tbsp / 38 grams cane sugar
  • ½ tsp cardamom
  • ⅛ tsp cinnamon
  • ½ tbsp vanilla extract
  • ⅛ tsp salt

Coating

  • ¾ tsp cinnamon
  • ¾ tsp cardamom
  • ½ cup / 100 grams cane sugar
  • ½ cup / 100 grams coconut sugar
  • 10 tbsp / 140 grams plant based butter with salt - melted
  • 2 cups raw walnuts - finely chopped

Glaze

  • 1 cup / 120 grams powdered sugar
  • 2 tbsp plant based milk
  • dash cinnamon
  • dash cardamom

Instructions
 

Dough

  • To a medium bowl, add the bread flour, yeast, salt, cinnamon, cardamom, sugar and cubed butter; stir until all ingredients are combined.
  • To a glass measuring cup, add the milk and yogurt. Stir the mixture well to combine. Heat the mixture up in the microwave - 15 to 20 seconds at a time - until it reaches 105F to 115F. Add the warmed milk/yogurt mixture and the vanilla extract to the flour mixture and stir until all ingredients are combined and all of the flour is absorbed.
  • Turn the dough out onto a lightly greased surface and continue bringing the dough together and begin kneading it. Knead the dough for 8 to 10 minutes. It should become smooth, stretchy and no longer sticky. Form the dough into a ball and place in a lightly greased bowl. Cover the bowl with a towel or place the bowl in a proofing bag (see note below) and leave in a warm place to double in size (takes 1 1/2 to 2 hours). I place mine in a proofing bag and place the bag in the oven with only the oven light on.
    ***see note below for instructions if using a stand mixer***

Coating

  • To a small bowl, add the cane sugar, coconut sugar, cinnamon, cardamom, and finely chopped walnuts. Stir to combine and set the bowl aside. A second bowl should contain the melted butter.
  • Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it out to a 10x12 rectangle. Divide the dough into 6 strips and divide each strip into 10 pieces. The end goal is to have 60 pieces of dough - how ever you would like to accomplish that.
    Prep a 12 cup bundt pan by greasing it.
  • Once you have your 60 pieces of dough, dip each piece of dough in the melted butter and toss the dipped dough in the walnut mixture. Place the coated piece of dough into your prepared bundt pan. Repeat this process for all the pieces of dough; making sure to place the pieces evenly throughout the pan.
  • Once you are done dipping/coating the dough pieces, place the bundt pan back into the proofing bag and place the bag back into the oven - with only the oven light on- and let the bread proof for 45 minutes to 1 hour. We want it to double in size. Mine was right at the top of the pan at the end of 45 minutes.
  • Preheat the oven to 350F.
    Bake the monkey bread for 25 to 30 minutes. Mine baked perfectly at 27 minutes. Once out of the oven, let the bread rest in the pan for NO More than 10 minutes before turning it out on to your serving dish.
    ***remember to remove the proofing dough from the oven before preheating the oven***

Glaze

  • While the monkey bread is cooling, the glaze can be prepared. To a small bowl, add the powdered sugar, milk, cinnamon and cardamom; stir until well combined and smooth. Once the bread has cooled slightly, drizzle the glaze over the monkey bread, sprinkle a few finely chopped walnuts over the top of the bread and serve.
    The monkey bread is best served same day. Store the bread in an airtight container at room temperature.

Notes

***If using a stand mixer, add all ingredients to the bowl of a stand mixer, blend on medium with a dough hook attachment until the ingredients come together to form a ball. Once the ball is formed, continue on medium for another 5 to 8 minutes kneading the dough. It should be becoming smooth and stretchy and pulling away from the bowl. Form your dough into a ball and place in a lightly greased bowl. Cover or place in a proofing bag, leave to double in size.
 
***When it comes to proofing, I use what I call a "proofing" bag.  I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag. They are usually large enough to put different size bowls in (depending on how much dough I am working with) and  medium size baking dishes inside of it.  I try to put what ever dish or pan I am baking the item in/on in the bag for the second proof.  During the cold months, I find the inside of the oven with the oven light on a great place to proof.  
 
***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.
 
***Want to make this the day before? Follow all the instructions through dipping and rolling each piece and placing them into the loaf pan, then cover the pan (needs to be airtight) or place the pan back in the proofing bag and place in the refrigerator.  The next morning remove the loaf pan from the refrigerator and leave on the counter (could go in the oven with only the oven light on while still covered or in the proofing bag) and let the bread reach room temperature and double in size. This process has taken up to 2 hours for me (the warmer the environment the faster this will happen)  Then follow the rest of the instructions above.