Neiman Marcus Monkey Bread with Strawberry Butter

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This Neiman Marcus Monkey Bread bread is a dream come true. Warm, fluffy, buttery, and absolutely delicious.

Dalya was recently in a book store perusing the cookbook section, she couldn’t believe it when found the Neiman Marcus Cooks cookbook. Memories flooded her mind as she remembered this little cafe her mother and herself visited often when she was young. The most memorable of which was their freshly-baked monkey bread served with a side of strawberry butter. The moment they sat down they could barely hold it together waiting for their warm breadbasket to arrive. The smell of the bread freshly baking was intoxicating and they were sure it’s what brought everyone running into this little cafe. As mothers most often do she always let me have the last one. Dalya bought this cookbook strictly for this recipe she has already made it multiple times for her son, and she can not wait to remake this for her mother. We hope this bread creates memories for you and yours.

This recipe is Neiman Marcuse’s recipe for their Monkey Bread you can find it in their book “Neiman Marcus Cooks”

Other Variations for Neiman Marcus Monkey Bread

Neiman Marcus Monkey bread can be eaten savory or sweet, here are some ideas to get you started.

  • Cinnamon sugar and butter between the layers before baking
  • Hazelnut chocolate spread
  • A lovely rich cheese blend
  • Zaatar and olive oil
  • Cheese, Zaatar and Sumaq combination

A few notes on making Neiman Marcus Monkey Bread

  • Yeast Lesson: This topic is confusing, let us try and clear it up for you. The two most common types of yeast available are Instant Yeast and Active Dry Yeast. Instant Yeast: Does not need to be proofed in liquid and can just be mixed in with your dry ingredients. If you proof this in water it will lose its ability to proof the bread properly. Active Dry Yeast: This yeast needs to be proofed in a warm liquid around 37.7°C – 40°C (100°F -105°F) We prefer this, we like to see the yeast bubbling as an indication the yeast is fresh and working. Pay close attention to your liquid temperature, which is why a kitchen thermometer is crucial. Too hot and you will kill it too cold and it won’t activate. If you don’t have a thermometer you can use your hands, the liquid should be slightly warmer than your own body temperature. Both yeasts can be used interchangeably in all recipes with a slight adjustment to amounts. If a recipe calls for active dry yeast and you want to use the instant you will need to lower the amount by about 25%. If a recipe calls for instant yeast and you want to use active dry you will need to add about 25%. Here is a handy conversion chart that can help you adjust the amounts you need.
  • For dough proofing, make sure your environment is optimal. This will greatly affect the time it takes your dough to double in size. Ideally a location between 26.6°C- 32°C (80°F – 90°F); if your kitchen is too cold move it to a room free of drafts and air conditioning. An oven with the light (not the oven) turned on can also work.

What you will need to make Neiman Marcus Monkey Bread

Making the Dough

This is going to go quickly so prepare all your ingredients beforehand:

  • Milk at 37.7°C (100°F)
  • Active Dry Yeast
  • Sifted Flour
  • Melted Butter cooled to below 37.7c (100°F)
  • Sugar
  • Salt

The first step towards the perfect Neiman Marcus Monkey Bread is sifting your flour and proofing the yeast.

Warm your milk to about 37.7°C(100°F).

In the bowl of your stand mixer add the warmed milk, a pinch of your premeasured sugar, and your yeast. Whisk to incorporate. Let it sit for about 5 min. Your yeast will start working and you will notice bubbles on the top.

After your yeast has proofed, add in your melted slightly cooled butter (should not be more than 37.7°C(100°F) or it will kill the yeast), your salt, and the remaining sugar. Using your dough hook attachment mix on medium-low to combine. Once combined, start adding your sifted flour slowly and mix for 5 minutes. Your dough will be soft.

Transfer your monkey bread dough into a lightly greased bowl, cover with cling wrap and let it rise in a warm draft-free location. Ideal rise temperatures are between 80°F – 90°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time. Ours took about an hour until it doubled in size.

Shaping Neiman Marcus Monkey Bread

This is the only tricky part. They serve this bread in a beautiful flower shape. Here is how we did it.

Grease your muffin tin cavities with some butter or cooking spray.

Punch down your monkey bread dough and transfer onto a lightly floured surface. Lightly flour your rolling pin and start to roll out your dough. Use flour sparingly.

Roll your dough into a 50x 30cm ( 20 x 12 in) rectangle. If your dough keeps trying to shrink back while you are rolling it place a damp towel over the dough and let it rest for 10 minutes, then come back and try again. With a very sharp knife or a pizza cutter cut out 5 cm( 2in) squares. You should have 60 pieces. These are the building blocks of the beautiful Neiman Marcus Monkey Bread.

Collect three squares and press them together gently. Add a square to the left and another to the right and squeeze at the bottom together leaving the top parts loose. Dip the bottom of the bread in your extra melted butter. Place into your muffin tin.

Let the bread proof again in the muffin tin for 45 minutes, while you preheat your oven to 200°C (400°F)

Baking Neiman Marcus Monkey Bread

While your monkey bread is proofing Pre-heat your oven to 200°C (400°F)

Very Lightly brush the tops of your bread with butter.

Bake in your pre heated oven for 15-20 minutes or until lightly browned (use photos for reference).

How to Make Strawberry Butter

One of the best parts of this bread is the strawberry butter trust us.

In at the bowl of your stand mixer fitted with paddle attachment beat your room temperature butter on high for 5 minutes until fluffy.

Add in the strawberry jam, you can either fold it in or continue to whip it in your stand mixer. Chill until serving.

Serving

Serve Neiman Marcus Monkey Bread warm or room temperature with a side of strawberry butter, lovely for an afternoon tea or coffee.

If you make this Neiman Marcus Monkey Bread with Strawberry Butter let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

Neiman Marcus Monkey Bread with Strawberry Butter

Servings 12 pieces
Cook Time 15 mins
Proof Time 2 hrs

Ingredients

  • 14 grams active dry yeast or 11 grams instant yeast 4½ tsp active dry or 3 tsp instant
  • 52 grams sugar ¼ cup sugar
  • 227 grams melted butter halved 1 cup butter halved
  • 390 grams flour 3 ¼ cups flour
  • 1 cup milk
  • 1 tsp salt

strawberry butter

  • 76 grams room temperature butter ⅓ cup
  • 85 grams strawberry preserve ⅓ cup

Instructions

For the bread

  • Sift your flour.
  • In the bowl of a stand mixer add your warm milk 37.7°C(100°F), a pinch of your premeasured sugar, and the yeast, whisk to combine let sit for 5 minutes to proof.
  • After 5 min add the salt, half a cup of melted butter (make sure it's under 37.7°C(100°F) so it doesn't kill the yeast), and the rest of your sugar. Using the dough hook on medium low mix until combined.
  • Slowly add in your flour and mix for 5 minutes. Your will be soft.
  • Transfer the dough into a large lightly greased bowl and let proof in a warm place for an hour to an hour and a half until doubled in size.
  • Grease a 12 cavity muffin tin with butter or cooking spray.
  • Punch down your monkey bread dough and transfer it onto a lightly floured surface. Lightly flour your rolling pin and start to roll out your dough. Use flour sparingly. Roll your dough into a 50x30cm (20×12 in) rectangle. With a very sharp knife or a pizza cutter cut out 5 cm(2in) squares. You should have 60 pieces.
  • Gather 3 squares and press them together. Then add one to the left and one to the right, and squeeze at the bottom together. Dip the bottom lightly in the other half of your melted butter and place in your muffin tin.
  • Allow them to proof in the muffin tin for around 45min while you preheat your oven to 200°C (400°F)
  • Lightly brush the tops with some melted butter (lightly). Place in the oven for 15-20 minutes or until lightly browned.

Strawberry butter.

  • In your stand mixed whip your room temperature butter until fluffy.
  • Whip in your strawberry preserve or fold in with a spatula. Allow chill in the fridge.

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