Riqrat's Ultimate Hawaiian Sweet Bread The Best Recipes

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Riqrat's Ultimate Hawaiian Sweet Bread

"I'm a fanatic bread maker who likes to tinker with recipes by altering weights and ingredients in order to achieve my goal of a great bread. As a big fan of King's Hawaiian® bread (and rolls), I tried all kinds of online recipes but did not find one that was close enough to the original. While King's does not use a roux (nor pineapple juice), if you want fluffy, pillowy texture that keeps for a few days, this technique is key! All my friends go nuts over this bread."

Ingredients :

Water Roux (Tangzhong):
3 1/2 ounces all-purpose flour
17 1/2 fluid ounces water
Bread:
1/2 cup pineapple juice
5 tablespoons butter
1/4 cup honey
19 ounces bread flour, divided, or more as needed
1 ounce nonfat dry milk powder
2 (.25 ounce) packages instant yeast
1 teaspoon sea salt
1 egg, at room temperature
1 egg yolk, at room temperature

Instructions :

Prep : 30M	Cook : 10M	Ready in : 2H40M

Mix flour and water in a saucepan until flour is completely dissolved. Cook over medium-low heat, stirring constantly, until mixture reaches 149 degrees F (65 degrees C) on an instant-read thermometer, about 5 minutes. Remove water roux from heat.
Measure 5 3/4 ounces of the water roux into a bowl and let cool to below 130 degrees F (54 degrees C).
Combine pineapple juice, butter, and honey in a saucepan. Heat, stirring frequently, until butter is mostly melted and mixture reaches 120 to 130 degrees F (49 to 54 degrees C), 3 to 5 minutes.
Combine 9 ounces bread flour, milk powder, yeast, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well. Pour in water roux and pineapple juice mixture while beating on low speed. Mix in egg and egg yolk. Increase speed to medium and beat for 3 minutes.
Switch to the dough hook attachment. Mix dough on low speed while adding remaining bread flour, a little at a time, until dough pulls away from the sides of the bowl. Add a bit more flour if dough isn't pulling away from the sides of the bowl. Knead for 5 minutes.
Remove dough from the mixer and shape into a ball. Place in a lightly greased bowl. Cover and let rise in a warm, draft-free area until nearly doubled in size, about 1 hour.
Gently press any air bubbles out of the dough. Form into a round loaf and place seam-side down in a greased pie pan. Cover and let rest until dough rises to the edges of the pan, about 15 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Uncover dough and bake in the preheated oven until an instant-read thermometer inserted into the center reads 195 to 205 degrees F (90 to 96 degrees C), about 45 minutes. Tent loaf with aluminum foil if crust is browning too quickly. Cool on a wire rack before slicing.

Notes :

Tangzhong requires 5 parts liquid to 1 part flour. You can use milk instead of water.
If desired, you can score the top of the loaf before baking.
Shape dough into 15 (2-ounce) buns instead of a loaf, if preferred.

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