Hawaiian Bubble Bread

"This recipe came from Cooking Light’s 20th Anniversary issue, and was voted by staff as the Best Yeast Bread in the magazine in its 20 year history. “This irresistible sweet yeast bread is a staff favorite. Dough is shaped into balls – ‘bubbles’ – and layered into a tube pan.” Because it’s a yeast bread this recipe takes a bit of time, but it’s well worth it! Prep time includes time allowed for dough rising."
 
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Ready In:
4hrs
Ingredients:
13
Serves:
18

ingredients

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directions

  • In 1 cup of warm water, dissolve the sugar and yeast and let stand for 5 minutes.
  • In a blender, combine the banana, 1/2 cup of the pineapple-orange-banana juice concentrate, honey, and butter, and blend until smooth. Set aside.
  • Get dry measuring cups and lightly spoon 2 cups bread flour into them, then level with a knife. In a large bowl, stir together the measured flour and the salt, then add the yeast mixture and the blended banana mixture and stir well to combine. Measure out another level 2 1/4 cups bread flour into the measuring cups and stir it into the mixture to form a soft dough.
  • Lightly flour a counter or board and turn out the dough onto it. Knead until the dough is smooth and elastic, about 8 minutes. Add, 1 tablespoon at a time, enough of the remaining flour to keep the dough from sticking to your hands while kneading.
  • Coat a large bowl with cooking spray and place the kneaded dough in it, turning the dough to coat the top with the spray. Cover bowl with a light cloth and let dough rise in a warm place (about 85 degrees F and free from drafts) for about 1 1/2 hours or until the dough has doubled in size.
  • When it has doubled, punch the dough down and turn it out onto a lightly floured surface and let it rest for 5 minutes.
  • Coat a 10-inch tube pan with cooking spray.
  • Pull away pieces of dough and form them into balls about 1 1/2 inches in size, which will make about 30 balls. Layer the dough balls in the prepared tube pan and set aside.
  • In a bowl combine the coconut cream (cream of coconut) and 2 tablespoons of pineapple-orange-banana juice concentrate, stirring well. Pour 3 tablespoons of the mixture over the dough in the tube pan, and set aside the remaining amount of juice mixture.
  • Cover dough in tube pan with a light cloth and let rise for 1 1/2 hours or until doubled in size.
  • Preheat oven to 350 degrees F.
  • Remove cloth from dough and bake in preheated oven for 30 minutes or until it sounds hollow when you tap it.
  • Remove pan from oven and let the bread cool in the pan for 20 minutes. Remove bread (which should still be somewhat warm) from pan and place on a wire rack.
  • Stir the powdered sugar into the remaining juice mixture and drizzle it over the top of the warm bread.
  • Makes 18 servings. Cut the bread into slices or let folks pull apart the bubbles. :).

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Reviews

  1. OMG!!!! Thank you, thank you, thank you!!! I made this recipe in my early twenties, and I could never remember in which magazine it had been printed. I have wanted to make it again over the years, and now I finally can :-) I now know what old magazines to look through for the original recipe as well (yes, I do hoard magazines...*grins*)
     
  2. Warning, this bread is addictive! More than half the "bubbles" were eaten before I could drizzle it with the icing. You expect good flavor in a bread that contains all those tropical flavors but the texture is really what makes this bread so darned good. The heart of the bread is moist without being doughy. It is surrounded by a slightly sweet crust that flakes in your mouth. This is real comfort food. I found I needed 6 cups of flour to get the dough to behave. Once you have tried it, try adding the zest of one orange to the icing for a whole new taste.
     
  3. This is a fantastic recipe. I omitted the coconut milk and only added additional juice concentrate when making the glaze. I needed closer to 6 cups of flour.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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