Hawaiian Sweet Bread

Soft, fluffy, lightly sweet loaf with a shiny golden crust — just like the classic King’s Hawaiian style.

Ingredients (makes 1 large loaf)

Dough

• ¾ cup (180 ml) pineapple juice, room temperature
• ¼ cup (60 ml) whole milk, warmed to about 110°F / 43°C
• ⅓ cup (75 g) unsalted butter, melted and cooled slightly
• ⅓ cup (110 g) honey or granulated sugar
• 2 large eggs + 1 egg yolk (room temperature)
• 1 tsp vanilla extract
• 3½–3¾ cups (420–450 g) bread flour or all-purpose flour
• 2¼ tsp (7 g) instant yeast
• 1 tsp salt
• Optional but recommended for extra softness: 2 Tbsp nonfat dry milk powder or 1–2 Tbsp instant potato flakes

Egg wash

• 1 egg white + 1 Tbsp water

Optional finish

• 1–2 Tbsp melted butter mixed with a little honey for brushing after baking

Instructions

1. Mix the dough
   In the bowl of a stand mixer (or large mixing bowl), combine the pineapple juice, warm milk, melted butter, honey/sugar, eggs + yolk, and vanilla.
   Add 3½ cups flour, yeast, salt, and optional dry milk/potato flakes. Mix on low until a soft dough forms.
   Knead with the dough hook (or by hand) for 6–8 minutes until the dough is smooth, soft, and slightly tacky. Add a little more flour only if it’s extremely sticky.
2. First rise
   Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
3. Shape
   Gently deflate the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
4. Second rise
   Cover and let rise until the dough has risen about 1 inch above the rim of the pan, 45–75 minutes.
   Preheat the oven to 350°F (175°C).
5. Bake
   Gently brush the top with the egg wash.
   Bake for 30–40 minutes, until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the top browns too quickly.
6. Finish
   Immediately brush the hot loaf with the optional melted butter + honey for shine and extra flavor.
   Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• Pineapple juice is the signature flavor — don’t skip it.
• The dough is enriched and a bit sticky; resist adding too much extra flour so the crumb stays soft and pillowy.
• Excellent for sandwiches, French toast, or just warm with butter.
• Store tightly wrapped at room temperature for 3–4 days, or freeze slices.

This loaf is wonderfully soft and lightly sweet with that classic Hawaiian bread aroma. Enjoy!