'ohana Breakfast Bread

Recipe by Chef Luvfood
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pineapple/Coconut Procedure.
  • Combine drained pineapple and coconut in bowl.
  • Combine 1 cup sugar and cornstarch in separate bowl and mix well.
  • Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well.
  • Refrigerate for 1 hour.
  • Bread Procedure.
  • Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes.
  • Add egg yolk to yeast mixture.
  • Put flour in food processor with bread blade.
  • Add salt, butter, and remainder of sugar and process until incorporated.
  • While processor is running, slowly add yeast mixture through shoot in top of processor. Process until a soft ball forms and then run processor for about 2 min longer.
  • Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (about 1 hour).
  • Roll dough out onto floured surface until it is a 2" thick rectangle.
  • Spread the pineapple/coconut mixture over top of dough.
  • Fold dough onto itself and cut into pieces with pizza cutter.
  • Place pieces into greased 9 x 13 pan to cover.
  • Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan.
  • Bake at 325°F for 20-25 minutes or until golden brown.
  • Let cool, cut and serve.
Advertisement