Sweet Hawaiian Bread Recipe
Pillowy-soft, subtly sweet bread with tropical undertones of pineapple and a golden-brown exterior that brings the island spirit straight to your table.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">420g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">85g unsalted butter, softened</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">120ml pineapple juice, at room temperature</li><li class="ingredients-single-item">60ml whole milk, at room temperature</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">15ml vegetable oil, for greasing</li><li class="ingredients-single-item">1 egg, beaten with 1 tablespoon water (for egg wash)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23cm (9-inch) round cake pan</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Kitchen thermometer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small saucepan, gently warm the pineapple juice and milk together until just lukewarm (about 38°C/100°F) – this optimal temperature will activate the yeast without killing it. Remove from heat and stir in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the bread flour, sugar, yeast, and salt. Mix briefly with a spoon to incorporate. The sugar in this recipe isn't just for sweetness - it provides food for the yeast, helping create that signature soft texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the softened butter, eggs, and the warm juice-milk mixture to the dry ingredients. Using the dough hook attachment, mix on low speed for 2 minutes until everything is combined. Then increase to medium speed and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly sticky but should feel silky and soft.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Lightly oil a large bowl with vegetable oil. Form the dough into a ball and place it in the oiled bowl, turning once to coat both sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1-1.5 hours. The ideal temperature for rising is around 27°C (80°F).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release air bubbles. Turn out onto a lightly floured surface and divide into 8 equal portions. Form each portion into a smooth ball by pinching the edges together underneath, creating surface tension on top (this helps create that beautiful dome shape).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Grease a 23cm (9-inch) round cake pan with vegetable oil. Arrange the dough balls in the pan – one in the center and seven around it. Cover again and let rise for another 45-60 minutes, until the rolls are puffy and touching each other.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 180°C (350°F) when the second rise is nearly complete. Gently brush the tops of the rolls with egg wash for a gorgeous golden-brown finish. Bake in the preheated oven for 30-35 minutes until deeply golden on top. If the bread browns too quickly, loosely cover with aluminum foil during the last 10 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To check for doneness, tap the bottom of the bread – it should sound hollow. Alternatively, use a kitchen thermometer to check that the internal temperature has reached 88-93°C (190-200°F). Remove from the oven and let cool in the pan for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully remove the bread from the pan and let cool completely on a wire rack before slicing. This cooling period allows the crumb structure to set, resulting in better texture. Store in an airtight container for up to 3 days, or freeze for longer storage. Enjoy as is, toasted with butter, or use for the most amazing French toast you'll ever taste!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does traditional Hawaiian bread have that distinctive yellow colour?
The signature golden-yellow hue comes primarily from eggs and pineapple juice. The natural carotenoids in egg yolks provide colour, while pineapple juice contributes both colour and tropical flavour. Additionally, the egg wash applied before baking enhances the gorgeous golden-brown exterior.
Can I use this dough recipe to make hamburger buns instead of a round loaf?
Absolutely! This versatile dough works beautifully for hamburger buns. Divide the dough into 8-10 equal portions, shape into round buns, and place on a baking sheet with 5cm between each. Reduce baking time to 15-18 minutes or until golden and cooked through.
What makes Hawaiian sweet bread different from regular white bread?
Hawaiian sweet bread distinguishes itself with its distinctly sweet flavour profile and uniquely soft, fluffy texture. The addition of pineapple juice provides tropical notes, while higher sugar content and enriching ingredients like eggs and butter create its signature pillowy consistency.
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