the fulfillment of another lifelong dream: vegan monkey bread

ladies, gentlemen, etc, this is monkey bread! i once had a children's microwave cookbook containing a similar recipe, and pretty much ever since i have been attempting to replicate my blissful monkeybread experiences. this one is naturally leavened. i think i am getting closer to my perfect base recipes for naturally leavened regular and rich doughs.

how i made this:

1 1/2 C natural leaven ("sourdough") starter
1 egg (probably optional)
1/4 C oil
1/4 C sugar
1 t salt
2 1/2 C or so flour

1/2 C oil
1 C sugar
1 t molasses
1 t cinnamon
1/4 t salt

1/4 C dried cherries or raisins (optional)
1/4 C pecans (optional)

mix egg, oil, sugar and salt. combine with starter. mix in enough flour to make a kneadable dough. knead for five minutes or more, preferably until smooth. let rise 2 hours or more, though with the natural leavening it won't look like it's rising much. knead a few more times, roll into 1" balls. dip each ball in oil, then in cinnamon sugar mixture and put in an oiled loaf pan, interspersing occasionally with fruit and/or nuts. sprinkle on any leftover sugar mixture. bake at 350 degrees for 30 minutes. (actually ours was a little undercooked in the middle, it's supposed to be gooey but maybe not that gooey. cooking at 400 degrees and/or for 35-40 minutes might help)

i also think a vegan version without the egg would probably work, because bread doesn't really need egg to hold together.

edit: uh oh, there should have been a second rising in there. after making the sugar-coated loaf, allow it to rise for 1 hour or more before baking.