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Sweet Bread Recipe from Kona Cafe, Polynesian


4 ¾ cups AP Flour
¼ cup Sugar
2 Tsp Active Dry Yeast
3 Egg, at room temp
¼ c Pineapple Juice Concentrate
4 Tbsp Margarine, softened
¾ cup Warm Water
Pinch Salt

Yield: 4 x 10 oz loaves


Combine warm water, pineapple juice concentrate, margarine and eggs. Mix with the paddle attachment.

Combine dry ingredients, flour, sugar, salt, and yeast. Add to liquid ingredients and mix with dough hook.

Mix until dough pulls away from sides of bowl.

Place dough in a large bowl and let rise until doubled in size, about 2-3 hours.

Turn dough out onto a floured surface.

Divide the dough into 4 x 10oz portions and form into balls, cut an X about ½” deep into the top of each ball.

Cover and let rise for 45 minutes in the warmest part of you’re kitchen.

Bake at 325°F for 15 minutes or until golden brown. Serve with the Macadamia Honey Butter.

Macadamia Honey Butter

1 stick Salted Butter
1 stick Salted Margarine
2 Tbsp Honey
4 each Macadamia Nuts

Yield: ½ lb.

Preheat oven to 350°F.
Chop macadamia nuts in a food processor until they are chopped into small pieces.
Place the chopped nuts on a cookie sheet and bake for 6 minutes or until they are nicely toasted. Remove the nuts from the cookie sheet and allow them to cool.
Place butter & margarine in mixer and mix until whipped. Add chopped macadamia nuts and honey and mix until fully incorporated.
Place in a container and serve softened.



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