NEIMAN MARCUS MONKEY BREAD WITH STRAWBERRY BUTTER RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 10
Steps:
- Strawberry Butter: Whip butter in a bowl with electric mixer until fluffy. Fold in strawberry preserves. Return to refrigerator and allow butter to solidify. Neiman Marcus Monkey Bread: In the bowl of a stand mixer or in a large bowl, drizzle the yeast over the warm milk, stirring to combine. Set aside for a few minutes to hydrate the yeast. Meanwhile, in a separate large bowl, sift together the flour, sugar and salt. Using the paddle attachment with a stand mixer, or a hand-held mixer, beat the softened butter into the yeast mixture. With the mixer running, add the flour mixture until thoroughly combined, scraping down the sides of the bowl as needed (as the dough thickens you may need to do this by hand). Continue to mix on medium speed until the dough appears sticky but becomes smooth to the touch when you roll a small piece into a ball, about 2 minutes. Form the dough into a disc and transfer it to a lightly greased bowl. Cover loosely with plastic wrap and set aside to rise in a warm place until doubled in volume, about 1 hour (time will vary depending on the temperature in the room). After dough has risen, turn out onto lightly floured work surface. Punch down and roll out to 1/4 inch thickness. Cut into 2″ diamond shaped pieces. Dip each piece in melted butter. Arrange in a 4″ pie pan, 4 or 5 overlapping pieces per loaf. Allow to rise for 1/2 hour. Bake 30 to 40 minutes or until brown. Remove from oven and brush with more of the melted butter.
NEIMAN MARCUS MONKEY BREAD
"This recipe was the late Helen corbitt's contribution of the Mariposa restaurant when Neiman Marcus opened at the Galleria 35 years ago." From the Houston Chronicle. Serve warm with Strawberry Butter.
Provided by Molly53
Categories Yeast Breads
Time 2h50m
Yield 4 small loaves, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Place milk in heavy bottomed pan on low heat.
- Stir occasionally until small bubbles appear around the edges of the pan and milk is just hot (do not boil) Remove from heat; let cool slightly.
- Place yeast and scalded milk in a large bowl.
- When yeast is dissolved, stir in sugar, salt and butter.
- Add flour; beat well.
- Cover and allow dough to rise to almost double (approximately 45 minutes).
- After dough has risen, turn out onto lightly floured work surface.
- Punch down and roll out to 1/4 inch thickness.
- Cut into 2" diamond shaped pieces.
- Dip each piece in melted butter.
- Arrange in a 4" pie pan, 4 or 5 overlapping pieces per loaf.
- Allow to rise for 1/2 hour.
- Bake 30 to 40 minutes or until brown.
- Remove from oven and brush with more of the melted butter.
Nutrition Facts : Calories 174, Fat 6.6, SaturatedFat 4, Cholesterol 17.4, Sodium 485.4, Carbohydrate 25, Fiber 0.9, Sugar 3.2, Protein 3.5
AMERICA'S TEST KITCHEN MONKEY BREAD
Most of the monkey bread recipes I've seen call for store-bought biscuit dough. This is a delicious alternative for those of us who love to bake bread from scratch.
Provided by Andrea G.
Categories Yeast Breads
Time 3h
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the Dough: Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
- In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for making Monkey Bread without a mixer). Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
- For the Sugar Coating: While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.
- To Form the Bread: Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.
- Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
- Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
- Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
- For the glaze: While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.
- Monkey Bread Without a Mixer: In step 2, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.
Nutrition Facts : Calories 765.5, Fat 26.2, SaturatedFat 15.8, Cholesterol 67.5, Sodium 818.7, Carbohydrate 123.2, Fiber 5.2, Sugar 63.7, Protein 13.1
NEIMAN MARCUS STRAWBERRY BUTTER
A lovely accompaniment to Neiman Marcus Monkey Bread #67045 or any other white bread. From the Houston Chronicle.
Provided by Molly53
Categories Spreads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Whip butter in a bowl with electric mixer until fluffy.
- Fold in strawberry preserves.
- Return to refrigerator and allow butter to solidify.
Nutrition Facts : Calories 157.3, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 88.1, Carbohydrate 13.8, Fiber 0.2, Sugar 9.7, Protein 0.2
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