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Holiday Bread with Hawaiian Pineapple Preserve Recipe

Holiday Bread
2-day process, Makes 1 600g loaf

Ingredients


Dough

Wet:
116g eggs
16g water
32g sugar
Dry:
200g all-purpose flour
5g salt
15g yeast
92g butter- separated into small chunks.
70g candied oranges
20g dried cranberries
25g raisins
20g prunes
3g orange blossom water
Glaze & topping
Ingredients
100g ground almonds
200g icing sugar
15g pastry flour
15g canola oil
5g vanilla
75g egg whites
100g Akaka Falls Farm’s Hawaiian Pineapple Preserve
Put all ingredients into a mixing bowl with a paddle and mix until
incorporated. Scrape frequently.
*Can be stored in the fridge for up to 2 weeks

DAY 1
Step 1 add all the wet, then the dry ingredients, then the yeast to a mixing bowl and mix
on slow speed, using dough hook for 4 minutes.
Step 2 Increase speed to high and mix for another 2-3 minutes. There should be
strength or tension in the dough when you pull on it.
Step 3 Add soft butter a bit at a time and mix on slow speed for another 4 minutes or
until the butter is incorporated.
Step 3 Increase speed & mix on high for another 6 minutes or until the dough comes
together and starts to slap around the bowl. The dough should be very elastic, shiny,
and not sticking to the bottom of the bowl. Don’t over mix; an overmixed dough will feel
hot to the touch.
Step 4 Add the fruit & orange blossom water and mix at a slow speed until the fruit is
combined. Be careful not to over mix.
Step 5 Cover dough & Let rest for an hour.
Step 6 While the dough is resting, prepare a loaf pan with oil and parchment.
Step 7 After an hour, turn the dough onto your floured countertop and carefully shape it
into a loaf.
Step 8 place the shaped dough in your loaf pan cover and let rise until your loaf is just
above the rim of your pan.
Step 9 once your dough has risen, place the loaf in the fridge to cold ferment overnight.
Step 10 after 2 hours place the baking sheet in the fridge overnight.

DAY 2
Step 1 preheat oven to 340 degrees.
Step 2 while the dough is still cold, spread the glaze over top, reaching the edges. And
place a generous amount of whole almonds into the glaze.
Step 3 bake at 340 for 40 minutes
Step 4 Let cool 30 minutes then serve

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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