How To Make Hawaiian Bread & Buns
The addition of pineapple juice made this Hawaiian bread favorite sweeter than a brioche but with a softer crumb. It works perfectly for toasts.
Serves:
Ingredients
- 3cupsall-purpose flour,divided
- 1tbspinstant yeast
- 2tbspwater
- ½cuppineapple juice
- ¼cupbutter,unsalted, softened
- ⅓cupbrown sugar
- 2eggs,large, plus egg yolk, white reserved
- 1tspvanilla extract
- 2tbsppotato flour
- 1tspsalt
Instructions
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In the bowl of your stand mixer, combine ¼ cup flour, 1 tablespoon instant yeast, and 2 tablespoon water to make the sponge.
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Allow the sponge to rest for 15 minutes.
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Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla
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Mix until completely combined.
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Whisk together the rest of the flour, potato flour, and salt before adding to the liquid ingredients.
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Mix and knead until the dough is cohesive and smooth.
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Use a flat beater in your stand mixer for 3 minutes. Switch to a dough hook for 5 minutes on medium speed.
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Grease a large mixing bowl and form the dough into a ball. Put into the bowl and cover with a towel.
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Let rise for 1.5 to 2 hours.
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Grease a pan or a loaf pan. Gently deflate the dough and form into bread in your desired size.
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Cover dough lightly with plastic wrap. Let rise again for at least an hour until really puffy.
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Mix the leftover egg white with 1 tablespoon of cold water. Brush the mixture on the dough.
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Preheat oven to 350 degrees F.
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Bake small rolls for 20 to 25 minutes. Bake buns for 25 minutes.
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Bake loaf bread for 30 to 35 minutes.
Nutrition
- Calories: 141.71kcal
- Fat: 3.69g
- Saturated Fat: 2.04g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.00g
- Polyunsaturated Fat: 0.31g
- Carbohydrates: 23.28g
- Fiber: 0.92g
- Sugar: 3.87g
- Protein: 3.55g
- Cholesterol: 27.62mg
- Sodium: 110.00mg
- Calcium: 12.08mg
- Potassium: 67.60mg
- Iron: 1.26mg
- Vitamin A: 32.86µg
- Vitamin C: 0.83mg
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