This hawaiian bread is so good! They are really fluffy and moist and have a light pineapple taste to them, because of the pineapple used to make them, which is great. Plus, they are so pretty and small.
Lately, I have dedicated almost all hours of my cooking to making breads, sweet or salty; As weird as it may seem I love kneading. My grandma used to make bread all the time, she would bake in a stone oven she built herself; maybe that´s where my weird fascination with bread comes from. It is now so frequent in our home to have homemade bread that we came up with a weekly “bread mondays”.
On the surface they are golden brown, and sort of orange, really shiny. That layer is bit crisp, and then on the inside this bread is amazingly soft, with small air bubbles just like the ones you can see in the pictures.
This time is hawaiian bread’s turn, a recipe I recently discovered while trying to make different recipes every monday. It is a somewhat sweet, pineapple flavored bread, perfect on its own with a cup of hot tea or hot chocolate. In fact my favorite way to eat theese is with a cup of mexican hot chocolate, which is runny and sweet, with a taste of cinnamon.
This makes me curious, is you are from some other country in Latin America, not Mexico, do you drink hot chocolate there? and how is it? is it made with water or milk? do you add cinnamon? comment down below how to make it, and what is traditional where you live.
If you like this recipe, you have to go see our mini milk baguettes, which are so cute and fluffy, great with some chocolate or jam on top!
- 1/2 C pineapple juice warm
- 2 1/2 tsp active dry yeast
- 2 tbsp white sugar
- 1/2 C buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 2.60 oz (75 gr) unsalted butter melted
- 4 1/2 C all purpouse flour
- 2 tbsp milk powder
- 1/2 C brown sugar
- 1 1/4 tsp salt
- 1 egg yolk
- 1 tbsp whole milk
In a medium bowl mix together the pineapple juice, yeast and granulated sugar. Then let it sit for 20 min. for the yeast to activates.
In another bowl mix the buttermilk, eggs, vanilla, and butter together, and set aside.
In a different big bowl, sift together the flour, milk powder, brown sugar and salt. Now stir in the yeast and buttermilk mixtures and mix using a wooden spoon until you get a well combined dough.
Place the dough on a working surface and knead for 15 min. until it becomes soft and elastic (this whole process can also be made using a standing mixer with the dough hook attchment).
Place the dough in a bowl previously oiled and cover it with a kitchen towel. Let the dough rest for two hours or until it doubles its size.
Once this happened, place the dough on the working surface again and cut it into 12 same-size portions.
Form balls with each portion to create buns and place them, without too much space between each other, in a previously greased rectangular baking pan.
Cover the pan with a kitchen towel and let the buns rest again until they double their size (about an hour).
20 minutes before the buns have doubled their size, preheat the oven at 375° F (180ºC)
For the egg wash, in a small bowl just mix the egg yolk and milk.
Once the buns have doubled their size, brush them with the egg wash and bake at 375°F (180ºC) for 20 minutes or until they turn golden brown.