Recipe for Pineapple Breakfast Bread at ‘Ohana at the Polynesian Resort.
Ohana means family. The pineapple and coconut give it a truly tropical taste!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Passive Time | 1 hour |
| Servings |
9" x 13" cake pan
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Ingredients
Ingredients
- 1 3/4 cup Water
- 1 Egg Yolk
- 2 tbsp. Shortening
- 4 1/2 cup High Gluten Flour
- 1/2 tsp. Salt
- 1/3 cup Sugar
- 1 tbsp. Instant Yeast
Coconut Mixture
- 1 cup pineapple crushed
- 1 cup unsweetened coconut
- 1 cup Sugar
- 2 tbsp cornstarch
Ingredients
Ingredients
Coconut Mixture
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Instructions
Bread
- Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean.
- Let dough rise until it doubles in size.
- Roll out dough onto a floured surface until it is 2 inches thick.
- Spread pineapple/coconut mixture over the top of the dough.
- Fold dough into itself and place in a greased 9" x 13" cake pan.
- Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
- Let dough rise in warm oven (110 degrees F) - about half way up the pan.
- Bake at 325 degrees F for 20-25 minutes or until golden brown.
- Let bread cool, cut and serve.
Pinapple/Coconut
- Combine pineapple and coconut in bowl.
- Combine sugar and cornstarch in separate bowl and mix well.
- Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
- Refrigerate for 1 hour.
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