A simple monkey bread that uses the tangzhong method (incorporating a roux) to make a softer, fluffier, and longer lasting vegan brioche with lots of oat-y flavor. Using dark brown sugar also brings a super sticky, sweet, caramel flavor. —23meyer
- Your Best Plant-Based Dessert Starring Oat Milk Contest Winner
- Prep time 2 hours 30 minutes
- Cook time 35 minutes
- Serves 8 to 12
- Oat milk roux
- Vegan brioche dough and caramel oat coating
coconut oil, plus 1/4 cup more
granulated sugar, plus 1/4 cup more
2 1/4 teaspoons
3 2/3 cups
all-purpose flour, plus more if needed to adjust consistency
packed dark brown sugar
cinnamon (optional, suggested by commenter)
In This Recipe
- In a small saucepan, mix the flour and oat milk for the roux. Don't worry about small lumps!
- Cook over medium heat, stirring constantly, until it reaches the consistency of a thick paste. When that occurs, immediately remove it from the burner and cool for a few minutes.
- For the brioche dough, mix 2 tablespoons coconut oil, oat milk, granulated sugar, and yeast in a medium bowl, then incorporate the roux and stir thoroughly.
- Meanwhile, mix the flour and salt in a stand mixer or large bowl and slowly incorporate the milk mixture. Once cohesive, knead on medium-high for 7 minutes if using a stand mixer, or for 10 minutes if kneading by hand. It should be somewhat sticky but not unmanageable. If it is unmanageable or doesn't come together, you can add up to 1/2 cup more flour, although the less flour, the better.
- Put in an oiled bowl (if it sticks to your hands, try oiling those, too!) and cover with plastic wrap to rest for an hour, or until doubled in size. If put in the refrigerator, it can also be risen overnight.
- Gently remove dough from bowl and pat into a square on an oiled countertop. Cut into an 8x8 grid using a knife or bench scraper, so you have 64 pieces.
- Oil a Bundt pan and sprinkle toasted oats over the bottom of the pan.
- Roll pieces into balls, then dip in the rest of the coconut oil and roll in brown sugar blended with 1/4 cup granulated sugar (and, optionally, 1/2 teaspoon cinnamon). You can use your hands, but I preferred using a fork. Place them straight into the Bundt pan, laying them on top of one another.
- Rest for 30 to 45 more minutes in the Bundt pan, covered with plastic wrap or a dish towel. Heat your oven to 350°F.
- Unwrap plastic wrap/remove dish towel and bake for 35 minutes, until the top is light golden brown.
- Remove from oven and let cool for 5 minutes before tipping out of the pan. Let rest for 15 more minutes before serving.
- Recipe inspired by Smitten Kitchen's recipe for monkey bread, and NYT Cooking's recipe for milk bread.