You’ll love this Hawaiian bread recipe! It’s easy to make and so good! The crust is extra flaky. The bread is sweet and has a cake-like texture. So good!!
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O-M-G this bread is soooo good, especially warm. I followed the recipe exactly, didn’t make any changes and it was gorgeous to look at and scrumptious to eat – YUM! Thanks for this recipe! ~ Sharon
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Before I get into the recipe, I know that a lot of people come to my website for the first time via this page. So here are some quick things you should know.
I make all the bread for my household with my bread machine. Yep, all the bread, hamburger buns, hot dogs buns, dinner buns hoagie rolls and more come from my bread machine.
People might be surprised to learn that I like to use bread mixes occasionally. It’s a great way to try new types of bread without investing in special ingredients or different types of flour. In fact, that’s how I discovered my passion for dark rye bread.
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That made me curious about Hawaiian bread. What would it taste like if I made it from scratch? As is usually the case, the homemade bread tasted even better than the mix.
Of Lanai and developed it as a vast pineapple plantation. It became the largest plantation in the world with over 20, 000 acres devoted to growing pineapple.
Did you know that it’s possible to grow pineapples as a houseplant? The top of the pineapple (the green bit) can be planted in soil and a new pineapple plant will grow. The Man of the House has actually done this. It took ages to grow, but we did get a small pineapple at the end.
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Here’s a hint for making Hawaiian bread. 3/4 of a cup of juice is 6 ounces. The single-serving cans of pineapple juice just happen to be 6 ounces. How handy is that?
If your machine has a sweet cycle you can use that for this bread. My Zojirushi doesn’t have a sweet cycle. So I make this recipe using the basic cycle.
However, don’t use the quick bread/cake cycle for this Hawaiian bread recipe. The quick bread or cake cycle is made for recipes that don’t include yeast. Banana bread is an example of something that should be made using the quick bread or cake cycle.
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I make this recipe in my two-pound machine. Note that you’ll be using the sweet or basic cycle with the medium or light crust setting.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.With my machine, a Zojirushi Virtuoso Breadmaker, I add the liquid first.
Speaking of the liquid, people often wonder if they should warm the pineapple juice for this Hawaiian bread recipe. It all depends on your machine. If your machine has a preheat cycle like my Zo, then the bread machine will warm the juice for you. If your bread machine does not have a preheat cycle, then I’d bring the juice to room temperature before adding it to the bread pan.
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I made this loaf with the bread machine set at medium crust. It came out a little darker than I’d like. The next time I’m going to use the light crust setting.
Be sure to check on the dough after five or ten minutes of kneading. Pop the top of the bread machine and look at the dough. It should be a smooth, round ball.
If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks good.
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You'll love this Hawaiian bread recipe! We found the crust to be extra flaky and the bread had a cake-like texture. Yum!!
Should you warm the juice before adding to the bread pan? It all depends on your machine. If your machine has a preheat cycle like my Zo, then the bread machine will warm the juice for you. If your bread machine does not have a preheat cycle, then I'd bring the juice to room temperature before adding it to the other ingredients.
Serving: 1 slice | Calories: 163 kcal | Carbohydrates: 28 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 14 mg | Sodium: 153 mg | Potassium: 73 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 25 IU | Vitamin C: 1 mg | Calcium: 12 mg | Iron: 1 mg
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All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.Tender and fluffy, and bursting with cinnamon flavor! Our Bread Machine Cinnamon Babka recipe makes this impressive, twisted sweet bread super easy to put together.
Babka is a sweet yeast bread, kind of like a cross between a challah and a brioche, but a bit sweeter and richer, like Italian panettone.
What makes this sweet bread stand out from the others is the artistic swirl of filling that resides within the fluffy layers.
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While visions of beautifully contrasted, layered loaves fill our heads when we think of babka in the States, babka hasn’t always looked this way.
If we trace babka’s roots, we find ourselves in Central Europe. Poland to be exact; where the word “babcia” (BAHB-cha) means “grandmother”.
In Poland, they make a cake called “babka, ” however it looks much different than the twisted Jewish bread that we are familiar with in the States.
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Polish Babka, while still a yeasted, rich bread, studded with sweet elements, typically looks more like a bundt cake because it’s baked in special fluted, bundt-type pans. This bread gained its name because the round, fluted shape looked like a Polish grandmother’s pleated skirt!
Jewish mothers (and grandmothers) took this idea and started rolling leftover pieces of challah bread with jam or cinnamon filling and baking it along with their Shabbat challah (the challah bread for their Sabbath meals).
The little leftover loaves became larger, deliberate loaves, even baked by Jewish bakeries. And these rolled treats began appearing on Jewish Holiday tables and at other parties year round.
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A few years ago, you would have only found babka in Jewish or Eastern European bakeries, where it was often dense and dry, and typically made parve (without dairy) for the Jewish dietary laws.
But, with the exploding popularity of babka, people started adding butter and milk to the dough because of the tenderness those ingredients give the loaf.
To appeal to the American palate, more sugar and butter were used, because what isn’t made better by more butter and more sugar? And, to appeal to the “trendy” American desires, the rolls began to be filled with chocolate spreads (like Nutella), as well as the more traditional traditional cinnamon filling.
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We’re sticking with the more traditional version of babka today. Although not parve, we’re keeping the sugar and butter to a more reasonable level. Just enough that they do their job of creating a creamy, tender loaf.
And, we’ve opted to stick with the the cinnamon filling, rather than chocolate. (But, we do give you the option of a chocolate variation in the recipe below.)
Sure, you can’t go wrong with a chocolate laden loaf, but this cinnamon babka is like a cinnamon roll in loaf form.
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The dough for babka is a rich yeast dough, full of butter and eggs. Richer doughs tend to be quite soft, making them difficult to knead by hand and the perfect candidate for a long kneading time with a dough hook in a stand mixer.
Rather than putting our stand mixer to work, we decided to make the dough for our babka in our bread machine, using the dough setting.
What we like about the bread machine is that after prepping your ingredients you can forget about the dough for a while. And, you don’t need to dirty two bowls for mixing and rising.
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And, once the kneading of the dough is put on auto-pilot, making babka goes from a long, labor intensive process, to an easy process with much less hands-on time.
What sets babka apart from every other loaf of cinnamon bread or a pan au chocolate is the beautiful layered look that twists its way through the loaf, making each slice a new visual adventure.
First, you start by rolling your dough out into a large rectangle and covering the rectangle with filling. Then the filling gets rolled up with the dough,
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