Hawaiian Sweet Bread
Soft, pillowy bread with a beautiful golden crust and a touch of sweetness. This iconic Hawaiian loaf has a tender, cloud-like crumb that pulls apart in fluffy layers. Perfect for french toast, sandwiches, or simply slathered with butter, it brings island comfort to any table.
For 8 servings
- prep · ~10 min
Bloom the yeast.
1.Warm the milk until lukewarm, about 105-110°F.2.Stir in 1 tsp of the sugar and sprinkle yeast over the top.3.Let sit for 5-10 minutes until foamy and frothy.TIPLiquid hotter than 120°F will kill the yeast — aim for baby-bottle warm. - mix · ~2 min
Combine the wet ingredients.
1.In the bowl of a stand mixer, whisk together melted butter, remaining sugar, eggs, pineapple juice, and vanilla.2.Add the foamy yeast mixture and whisk until combined. - knead · ~10 min
Form and knead the dough.
1.Fit the mixer with a dough hook and add flour and salt.2.Mix on low speed until a shaggy dough forms, about 2 minutes.3.Increase speed to medium and knead until smooth, elastic, and slightly tacky — not sticky — about 6-8 minutes.TIPThe dough should pull away from the sides of the bowl and feel like a soft earlobe. - rest · ~90 min
First rise: let the dough double.
Transfer dough to a greased bowl, cover with a clean kitchen towel or plastic wrap, and place in a warm, draft-free spot. Let rise until doubled in volume, about 90 minutes.
TIPAn oven with just the light on makes a perfect warm spot for proofing. - prep · ~3 min
Punch down and shape the loaf.
Generously butter the loaf pan. Punch down the risen dough to release gas, then shape it into a smooth log that fits snugly into the prepared pan.
- rest · ~60 min
Second rise: proof the shaped loaf.
Cover the loaf pan loosely with greased plastic wrap. Let the dough rise in a warm place until it crowns about 1 inch above the rim of the pan, roughly 45-60 minutes.
- prep · ~2 min
Preheat the oven and apply egg wash.
Position a rack in the lower third of the oven and preheat to 350°F. Just before baking, brush the top of the risen dough gently with the beaten egg white for a glossy golden crust.
- bake · ~35 min
Bake until deep golden brown.
Place the pan on the lower rack and bake for 30-35 minutes. The bread is done when it sounds hollow when tapped on the bottom and an instant-read thermometer inserted in the center reads 190°F.
TIPIf the top browns too fast, tent loosely with foil after 20 minutes. - rest · ~10 min
Cool before slicing.
Let the bread rest in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before slicing to preserve the soft crumb structure.
TIPSlicing warm bread can make it gummy — patience pays off here.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let eggs and butter come to room temperature for a smoother, more even dough.
- 2Test yeast freshness by ensuring it becomes foamy within 10 minutes — if not, start over.
- 3Knead until the dough is smooth and slightly tacky, not sticky, to achieve a pillowy crumb.
- 4For a deeper golden crust, brush the loaf with the egg white wash twice, letting the first layer dry slightly.
- 5Cool the bread completely on a wire rack to prevent a soggy bottom and gummy texture.
- 6Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Adapt it for your goals.
Coconut-infused
Replace 2 tablespoons of the milk with coconut cream or coconut milk. Add 1/4 cup shredded unsweetened coconut to the dry ingredients for a richer tropical flavor and subtle texture.
veganVegan
Substitute the milk with unsweetened almond or oat milk, use vegan butter or coconut oil, replace eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water), and omit the egg wash. The bread will be slightly denser but still soft.
lower sugarLower-sugar
Reduce the granulated sugar to 2 tablespoons and increase the pineapple juice to 1/3 cup. The bread will be less sweet but still tender, ideal for savory sandwiches.
gluten freeGluten-free
Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. Reduce kneading time to 3-4 minutes and expect a slightly denser, more cake-like crumb.
Why this is on our healthy list.
Moderate in Sweetness
With only 1/4 cup sugar and natural sweetness from pineapple juice, this bread has a lower sugar content than many sweet breads, making it a gentler treat.
Contains Calcium from Milk
Whole milk provides calcium and vitamin D, contributing to bone health when enjoyed as part of a balanced diet.
Provides Protein from Eggs
Eggs add high-quality protein and essential amino acids, supporting muscle maintenance and satiety.
Source of Energy from Flour
All-purpose flour supplies carbohydrates for quick energy, making this bread a satisfying base for breakfast or snacks.
Frequently asked questions
Yes, but the bread will be slightly chewier and a bit denser. If using bread flour, reduce the milk by 1 tablespoon to account for its higher protein absorption.
