Pull-Apart Eggnog Sourdough Bread

A hand pulling a piece of eggnog sourdough bread off of the loaf.

Pull-Apart Eggnog Sourdough Bread

This Eggnog Sourdough Bread is soft, fluffy, and easy to pull apart, with a buttery brown sugar eggnog glaze and sweet eggnog icing. It's a festive twist on monkey bread that makes a delicious centerpiece for your holiday brunch or Christmas morning breakfast!

Course Bread, Breakfast, Dessert

Cuisine American

Prep Time 23

Cook Time 1

Cool Time 2

Total Time 1 2

Servings servings (2 pieces per serving)

Calories 295kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Eggnog Dough

2 cups (480 grams) eggnog
½ cup (100 grams) active sourdough starter
1 teaspoon nutmeg
4 cups (480 grams) all-purpose flour
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 1 ¾ teaspoons if using Morton's brand or table salt

Coating

½ cup granulated sugar
¼ teaspoon nutmeg

Glaze

½ cup (113 grams; 1 stick) unsalted butter
½ cup (100 grams) brown sugar packed
¼ teaspoon Diamond Crystal Kosher Salt reduce to ⅛ teaspoons if using Morton's brand or table salt
2 tablespoons eggnog

Icing

1 cup (120 grams) powdered sugar
2 tablespoons eggnog
½ teaspoon vanilla extract
⅛ teaspoon nutmeg

Instructions

Feed your starter 6–12 hours before mixing the dough. It should be bubbly, active, and at or near its peak when you're ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
In a large bowl, whisk together the eggnog, active sourdough starter, and nutmeg until the starter is mostly dissolved. Add the all-purpose flour and salt, then mix until no dry flour remains and a sticky dough forms. Cover and let the dough rest for 20 minutes.
2 cups (480 grams) eggnog, ½ cup (100 grams) active sourdough starter, 1 teaspoon nutmeg, 4 cups (480 grams) all-purpose flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
Lightly wet your hands to prevent sticking. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on the remaining three sides. Gather the dough into a loose ball, place it seam-side down, and cover. Let it rest for 15 minutes. Repeat this process three more times, resting the dough for 15 minutes between each round, for a total of four stretch-and-fold rounds.
Cover the dough and let it rise at room temperature until it has nearly doubled in size, looks noticeably puffy, and has bubbles throughout. This can take anywhere from 4–12+ hours, depending on your kitchen temperature and the strength of your starter.

Using a straight-sided container makes it easier to track how much the dough has risen during bulk fermentation.

Generously butter the bottom and sides of a 9×5-inch loaf pan, then line it with parchment paper. In a small bowl, mix together the granulated sugar and nutmeg. Turn the dough out onto a lightly floured work surface and divide it into 32 equal pieces. To shape each piece into a ball, gather and pinch the edges together toward the center, then flip it seam-side down and gently roll it against the counter to create a smooth ball. Roll each dough ball in the sugar mixture to coat, then arrange them evenly in the prepared loaf pan.
½ cup granulated sugar, ¼ teaspoon nutmeg
Cover the loaf pan and let the dough rise at room temperature for 1–2 hours, or until the dough balls look noticeably puffy. For an overnight option, cover the pan and refrigerate after shaping. The next day, let the dough sit at room temperature for 2–4 hours, or until noticeably puffy, before baking.
Melt the butter in a small saucepan over medium-low heat. Whisk in the brown sugar and salt until the sugar dissolves, then stir in the eggnog. Remove from the heat and set aside to cool slightly while the dough finishes proofing. The glaze should still be pourable when you're ready to use it.
½ cup (113 grams; 1 stick) unsalted butter, ½ cup (100 grams) brown sugar, ¼ teaspoon Diamond Crystal Kosher Salt, 2 tablespoons eggnog
About 20 minutes before the dough is done proofing, preheat the oven to 350°F. Pour the glaze evenly over the proofed dough balls. Place the loaf pan on a rimmed baking sheet to catch any glaze that bubbles over. Bake for about 1 hour, or until the bread is puffed and golden brown with an internal temperature of 190°F. Loosely tent with foil if the top starts browning too quickly.
While the bread bakes, whisk together the powdered sugar, eggnog, vanilla extract, and nutmeg until smooth. Set aside.
1 cup (120 grams) powdered sugar, 2 tablespoons eggnog, ½ teaspoon vanilla extract, ⅛ teaspoon nutmeg
Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Carefully invert the loaf onto a serving plate, allowing the buttery brown sugar glaze to coat the bread. Let it cool for another 30 minutes, then drizzle with the eggnog icing. Serve warm!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in a 300°F oven for 8–10 minutes, loosely covered with foil, until warmed through.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.