A simple monkey bread which uses the tangzhong method (incorporating a water 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
In a small saucepan, mix the flour and water for the roux. Don't worry about small lumps!
Cook on medium heat, stirring constantly until it reaches the consistency of a thick paste. When that occurs, immidiately remove it from the burner and cool for a few minutes.
For the brioche dough, mix oatmilk, 2 tbsp coconut oil, sugar, and yeast in a medium bowl, then incorporate the starter 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 min if using a stand mixer, or for 10 min if kneading by hand. It should be tacky and somewhat sticky, but not unmanageable.
Put in an oiled bowl and cover with plastic wrap to rest for an hour or until doubled in size.
Gently remove dough from bowl and pat into a square. Cut into an 8x8 grid, so you have 64 pieces.
Oil the bundt pan, and sprinkle toasted oats over the bottom of the pan.
Roll pieces into ball, then dip in remaining coconut oil and roll in brown sugar. You can use your hands, but I prefered using a fork. Place them straight into the bundt pan, laying them on top of eachother.
Rest for 30-45 more minutes in the bundt pan, covered with plastic wrap or a dish towel. Preheat your oven to 350 degrees.
Unwrap plastic wrap/remove dish towel and bake for 35 minutes until the topside 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.