Hawaiian Bubble Bread
Indulge in a tropical twist on a classic favorite with Hawaiian Bubble Bread, a pull-apart treat bursting with island-inspired flavors. This irresistible bread combines a soft and fluffy texture with sweet hints of pineapple and coconut, making it the ultimate crowd-pleaser for breakfast, brunch, or dessert. Layers of dough balls are coated in a luscious pineapple-brown sugar mixture and sprinkled with shredded coconut, then baked to golden perfection in a bundt pan. A velvety glaze of powdered sugar, milk, and vanilla tops it all off for an extra touch of sweetness. With a quick prep time and simple ingredients like pineapple juice and crushed pineapple, this recipe is a delightful escape to paradise with every bite! Perfect for sharing and easy to make, Hawaiian Bubble Bread will transport your taste buds to the tropics.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 0.5 cups Warm water
- 0.5 cups Pineapple juice
- 0.25 cups Unsalted butter (melted)
- 1 Egg
- 0.25 cups Brown sugar
- 0.5 cups Crushed pineapple (drained)
- 0.25 cups Sweetened shredded coconut
- 1 cups Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoons Vanilla extract
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
In a small bowl, dissolve the active dry yeast in warm water. Let it sit for 5-10 minutes until foamy.
In another bowl, mix together the pineapple juice, melted butter, and the egg. Add this mixture, along with the yeast mixture, to the dry ingredients.
Stir until a sticky dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
In a small bowl, mix together the brown sugar and drained crushed pineapple. Set aside.
Punch down the risen dough and divide it into small, golf ball-sized pieces.
Grease a bundt pan thoroughly. Roll each piece of dough into a ball, dip into the pineapple-sugar mixture, and layer them into the bundt pan. Sprinkle the shredded coconut evenly throughout the layers.
Once all the dough balls are in the pan, cover and let rise for another 30 minutes.
Preheat the oven to 350°F (175°C). Bake the bubble bread for 25-30 minutes, or until golden brown and cooked through.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then invert onto a serving plate.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make a glaze. Drizzle the glaze over the warm bread before serving.
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 575.5 g | 209% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 243.6 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 194 mg | 15% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
