This recipe was decent. I bought the cream of coconut and juice concentrate especially for the recipe and got up very very early to make it so I expected more. The yeast smelled great and it was very fruity. More glaze would have been better- it was a bit dry. This was gross the next day or even an hour later but the recipe makes so much there will always be gross leftovers. My family disliked the idea of a fruity cinnamon roll so next time I will do myself and them a favor by using a cinnamon roll recipe that you make the night before and put in the fridge until morning.
Hawaiian Bubble Bread
Best Yeast Bread. This irresistible sweet yeast bread is a staff favorite. Dough is shaped into balls--"bubbles"--and layered into a tube pan. Cut the bread into slices, or simply let diners pull apart the bubbles. --Recipe by Elizabeth Taliaferro (November 1994)
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- Calories: 210
- Calories from fat: 9%
- Fat: 2.2g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.3g
- Protein: 4.9g
- Carbohydrate: 43g
- Fiber: 1.3g
- Cholesterol: 3mg
- Iron: 1.8mg
- Sodium: 143mg
- Calcium: 8mg
- 1 teaspoon sugar
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100° to 110°)
- 1 cup sliced ripe banana
- 1/2 cup pineapple-orange-banana juice concentrate, undiluted
- 1/2 cup honey
- 2 tablespoons butter, melted
- 5 cups bread flour, divided (about 23 3/4 ounces)
- 1 teaspoon salt
- Cooking spray
- 1/4 cup cream of coconut
- 2 tablespoons pineapple-orange-banana juice concentrate, undiluted
- 1/2 cup sifted powdered sugar
- Dissolve sugar and yeast in 1 cup warm water, and let stand for 5 minutes.
- Combine banana, 1/2 cup juice concentrate, honey, and butter in a blender; process until smooth, and set aside.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and salt in large bowl, stirring well. Add yeast mixture and banana mixture to flour mixture, stirring until well blended. Add 2 3/4 cups flour, stirring to form a soft dough.
- Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. Punch dough down. Turn out onto a lightly floured surface; let rest 5 minutes. Form the dough into 1 1/2-inch balls (about 30 balls) on a lightly floured surface. Layer balls in a 10-inch tube pan coated with cooking spray; set aside.
- Combine cream of coconut and 2 tablespoons juice concentrate in bowl; stir well. Pour 3 tablespoons juice mixture over dough; set remaining juice mixture aside. Cover dough, and let rise 1 1/2 hours or until doubled in size.
- Preheat oven to 350°.
- Uncover dough, and bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool in pan for 20 minutes. Remove from pan; place on a wire rack. Stir powdered sugar into remaining juice mixture. Drizzle powdered sugar mixture over top of warm bread.
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