Punaluu Hawaiian Sweet Bread Recipe

Punaluu Hawaiian Sweet Bread Recipe

Soft and somewhat sweet, this Punaluu Hawaiian Sweet Bread Recipe is the ideal accompaniment to any Hawaiian feast. With butter on the side, it’s a great side to any meal!

There is a faint sweetness to this Punalu’a Hawaiian Sweet Bread Recipe, which has a soft, velvety texture. Because of the eggs and butter, it tastes a lot like brioche and is just the right amount of sweet. Dessert-like in flavor, but not too much so that you forget that you’re eating something exceptional.

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Why Do They Call It Hawaiian Bread?

You probably have realized that Hawaii is where Hawaiian bread first appeared. In the 1950s, Robert R. Taira developed this recipe for sweet bread, which would eventually become known as Hawaiian Sweet Bread.

Punaluu Hawaiian Sweet Bread Recipe
Punaluu Hawaiian Sweet Bread Recipe

Ingredients That You’ll Need:

You’ll find the complete measurements and directions in the recipe card that’s attached at the very bottom of the post.

  • Water: You want warm water – around a 110 F temperature range. The absence of a thermometer is not a problem. Warm, but not so hot that you have to withdraw your palm away from it.
  • Yeast: The active dry yeast in this Punaluu Hawaiian Sweet Bread Recipe is required.
  • Butter: Unsalted butter is what you’ll need.
  • Pineapple Juice: Even though you won’t be able to detect any pineapple flavor in your Punaluu Hawaiian Sweet Bread, some of the sweetness comes from pineapple juice. If you want the finest flavor, use 100 percent juice rather than concentrate, but the juice from concentrate will work as well.
  • Milk: The reason I use milk with a 2 percent fat content is because that is what I often have on hand, but whole milk would be an even better option.
  • Bread Flour: For this Punaluu Hawaiian Sweet Bread Recipe, I like bread flour, but all-purpose flour can be used in its place if you don’t have any.
  • Instant Mashed Potato Flakes: If you like potato bread, you may obtain many of the same advantages by using potato flakes. Because of the potato flakes, the bread has a nice soft texture and is moist.
  • Sugar: Because this is a sweet bread, I would not reduce the sugar content.
  • Salt: Use sea salt or kosher salt if you want.
  • Eggs: Large, room-temperature eggs are what you’ll need.
  • Vanilla: This adds a little sweetness. Just the appropriate amount of vanilla flavor is added in the background without being overbearing.

How To Shape Your Punaluu Hawaiian Sweet Bread

Punaluu Hawaiian Sweet Bread is frequently seen in the form of circular loaves, known as boules. Also, I prefer to bake it as a regular loaf when I do it that way. Slicing a loaf is ideal for making delicious French toast with this bread.) Because this recipe yields three loaves, you have many options for flavor combinations.

For a Round Loaf:

To get started, lightly dust a surface and roll out the dough into a rough ball. Make a circle out of it by de-gassing it somewhat. Fold a portion of one side toward the center. Work your way around the piece, holding it in the center, until all of the ragged edges are in the center. In order for the ragged side of the dough to be on the bottom, flip it over. The surface of the cake should be perfectly flat. Use parchment paper to line a 9-inch baking sheet (I use a cake pan). I don’t trim the parchment to suit the pan; instead, I just lay it in the bottom of the pan and then cover it with the bread.

For a Traditional Loaf:

Making a loaf of bread is as simple as rolling out the dough into an 11-by-8-inch rectangle on a lightly floured surface. On the long side, firmly roll the dough up the disc. Then, squeeze the bread’s edges together to seal it. Then fold the edges in slightly, squeezing them together to seal. While baking, this will ensure that the bread doesn’t break apart. This should be done on both sides to ensure the loaf is the correct length for the pan it’s going into. A loaf pan that has been sprayed or coated with parchment should be used to bake the Punaluu Hawaiian Sweet Bread loaf.

Punaluu Hawaiian Sweet Bread Recipe
Punaluu Hawaiian Sweet Bread Recipe

How To Make Punaluu Hawaiian Sweet Bread

  • Combine the yeast and water in a small basin. Allow it to sit for 5 minutes, or until the yeast foams.
  • In the meantime, heat the butter in a small saucepan. Heat the pineapple juice and milk until it reaches 110oF. (If it gets hotter than that, set it aside until it cools to 110oF – 115oF to avoid killing the yeast.)
  • Combine 4 cups of flour, potato flakes, sugar, and salt in a large mixing basin or the bowl of a stand mixer.
  • Pour in the butter mixture, followed by the yeast mixture. To blend, mix everything together.
  • Mix in the eggs, then the vanilla extract. Add the remaining flour, 1/2 cup at a time, until the mixture comes together. Switch to the dough hook and knead for 5-6 minutes, adding flour as required, until the dough is soft and smooth – it will still be tacky, but not unduly sticky. (Alternatively, turn the dough out onto a surface and knead until smooth and soft, adding flour as required.)
  • Coat a large mixing bowl with nonstick cooking spray. Turn the dough once to coat it. Allow the dough to rise for about 1 1/2 hours, covered.
  • Punch the dough down and turn it out onto a lightly floured surface after it has risen. Divide the dough into three equal halves. If creating round boules, roll into balls and set in 9-inch pans lined with parchment paper. If you’re making loaves, shape them and arrange them in 9-inch loaf pans. Cover and set aside for 45 minutes to double in size.
  • Preheat the oven to 350 degrees Fahrenheit. Bake the loaves for 30-35 minutes, or until golden brown. If the bread becomes too black, cover it lightly with foil for the last 10-15 minutes of baking.
  • If desired, immediately after removing the Punaluu Hawaiian Sweet Bread loaves from the oven, massage them with butter. Allow cooling before slicing.

What To Serve With Punaluu Hawaiian Sweet Bread?

  • Creamy Tomato Soup
  • Potatoes with Oven Baked Roasted Chicken
  • Roasted Turkey Breast with Homemade Mashed Potatoes
  • Easy Chicken Stew
  • Baked Mediterranean Chicken

How To Know If Your Punaluu Hawaiian Sweet Bread Is Done?

An instant-read thermometer is the best method to see if your Punaluu Hawaiian Sweet Bread has finished baking. At least 200 degrees Fahrenheit should be maintained inside. If you don’t have a thermometer, tap the loaf of Punaluu Hawaiian Sweet Bread with the end of a wooden spoon. If it makes a hollow sound, it’s time to do it.

During the last ten minutes of baking, if your bread is turning too black, loosely cover it with foil.

Punaluu Hawaiian Sweet Bread Recipe
Punaluu Hawaiian Sweet Bread Recipe

How To Store Punaluu Hawaiian Sweet Bread?

A bread bag or an airtight container can be used to keep this Punaluu Hawaiian Sweet Bread fresh for three to four days at room temperature. Put it in the fridge if you want it to keep longer, but bread tends to lose moisture when stored there.

Baked Punaluu Hawaiian Sweet Bread may be frozen. Since this recipe yields three loaves, it’s a good idea to avoid eating them all at once they’ve been made. Cool thoroughly before wrapping securely in foil or plastic wrap the Punaluu Hawaiian Sweet Bread. After that, I’ll store it in a freezer-safe ziplock bag or container. Frozen for up to six months During the night, put it out on the counter in a warm place to defrost.

Punaluu Hawaiian Sweet Bread Nutrition Facts

Amount Per Serving

  • Calories 120
  • Total Fat 2.5g
  • Saturated Fat 1.5g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 115mg
  • Potassium 67mg
  • Total Carbohydrate 20g
  • Dietary Fiber 0.5g
  • Sugars 7g
  • Protein 3g
  • Calcium 2%
  • Iron 6%

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Nutrition Facts

Servings 12 slices

Amount Per Serving
Calories 120
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 1.5g8%
Cholesterol 15mg5%
Sodium 115mg5%
Potassium 67mg2%
Total Carbohydrate 20g7%
Dietary Fiber 0.5g2%
Sugars 7g
Protein 3g6%

Calcium 2 mg
Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Hi, I'm Emily , a food writer who loves everything about cooking. At Delish Sides, my goal is to share interesting and helpful information about food. I'm also an SEO expert, so I know how to make sure this useful information reaches you. Come join me on this food journey. With my knowledge and your love of food, we're going to have a tasty time together!

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