My grandfather owned and managed a bakery in Hawaii (way before my time), baking and serving some beautiful and delicious breads and pastries. I didn’t get to sample everything he had made back in the day, but I did have the benefit and sweet memories of enjoying his breads and pumpkin pies when we visited. Simply the best! His sweet bread loaves were very similar, if not identical, to King’s Hawaiian Sweet Bread. His recipes were not something to easily adapt at home because they were intended for mass quantities. Needless-to-say, that King’s Hawaiian Sweet Bread has always been a treat due to the memories it brings back of my Grandfather and simply because it’s addicting. It’s my Mom’s comfort food (now that I think about it). Loaves of this bread did not last in my parents’ home. Eating it by pulling apart the loaf or spreading it with butter and frying it up to golden perfection was absolute bliss. You don’t need to do anything to this bread, it’s perfect the way it is.
Saturday I made a special trip to the market to pick up another bread round to continue testing this recipe. I had already gone through several loaves and thought maybe another two for testing over the weekend ought to do it. However, approaching my local market’s bakery section where the breads are located took me by surprise that there was only one loaf left…and it was mine! I didn’t think much about it as I walked away from the aisle feeling like it was my lucky day, but when I was checking out at the register, a kindly gentleman inquired “Oh! Where did you find that bread? I couldn’t find it!” I had to chuckle and admit to him that I took the last loaf. He was so jolly and good-natured about it…going on about how he liked to enjoy his bread, I felt guilty and almost gave him mine. However, I really needed this loaf to test my recipe again and so I shamelessly bid him a “good weekend and apologies.” I had to laugh thinking about the scene and knew I’d share it in this post. It couldn’t have been planned any better.
Topping this bread with the fragrant, nuttiness of browned butter and adding an apple and a good handful of slivered almonds makes this special for either a breakfast treat or welcoming evening dessert with tea. I was initially concerned about the baking time and allowing enough time for the sugary top goodness to melt and meld into the bread without burning the already baked sweet bread. What I discovered is that when the bread is baked and browned in the process, it develops an outside crust croissant-like texture.
There are two different ways to enjoy this bread with the brown butter, apples and almond topping:
- Sweet like a Monkey Bread or
- Custard-like and less sweet.
It will depend on how we use 1 beaten egg and I’ll explain further in the recipe’s directions.
- Watch your baking time after 15 minutes, as your time may vary. I found that by the end of the baking time, I sometimes needed to help it along by broiling the top. Keep an eye when broiling and don’t leave unattended.
- After the first 15 minutes of baking, you’ll want to make sure the bread is still making contact with the ingredients on the bottom of pan. The bread will fluff up when in the oven from the heat. Remove from the oven after 15 minutes and push the bread down in the pan (don’t worry about crushing it).
- The use of 1 beaten egg assists in the fruit and nuts adhering to the bread.
- The order in which you use the egg will determine and affect the texture and aesthetics of the topping when you serve it.
- Use a 9-inch round cake pan so that when you place the bread, topside down into the pan and press the loaf into the pan, it fills the diameter of the baking pan.
- Avoid shortening the bake time. You need for the egg to cook and the apples to bake and become tender.
- You can opt for not browning the butter and use the unsalted, melted butter.
Other add-in suggestions
- Old-fashion oats (added with the brown sugar mixture)
- Using a ripe banana instead of the apples
- Substitute other types of nuts (macadamias, walnuts, pecans)
Makes 6-8 Servings
1 round Original King’s Hawaiian Sweet Bread (16 oz. size), room temperature
3 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup slivered almonds
1 apple (preferably Pippin or Granny Smith), cored, peeled, halved and sliced into 12 even slices
1 egg, beaten
Preheat oven to 350 degrees. Arrange baking rack to middle position in oven. With a serrated knife, trim off the top of the King’s Hawaiian Bread. With a butter knife, poke about 12 holes, evenly dispersed and only going half-way through the bread from the top.
Browning the butter: Heat butter in a small saucepan over medium heat. Cook butter until it’s light brown and fragrant. Remove from heat and let it cool.
Flip the loaf of bread so that the top (cut side) is face down in the aluminum pan it was packaged with. Place in the oven and bake for 7 minutes. Remove from oven and flip the bread back so top-side is up.
Meanwhile in a small bowl, blend the sugar, cinnamon and salt, breaking up any clumps in the sugar.
With a pastry or silicon brush, generously brush the sides and bottom of a 9-inch cake pan with the melted butter – using about 1 tablespoon. Brush the rest of the butter on top of the cut side of the bread.
Pour the sugar mixture into the prepared round 9-inch baking pan and gently shake the pan in a circular motion to evenly distribute the sugar mixture around the bottom of the pan.
Sprinkle the almonds from the middle of the pan and dispersing evenly on top of the sugar mixture. Leave about 1/2 inch border from the edge of the pan. Follow with the 12 slices of apples, placing on top of the almonds and leaving a border from the edges to form a circle with the fruit slices.
Method 1: For a sweeter bread
Brush the top of the bread with 1/2 of the beaten egg. Pour the rest of the beaten egg in the middle of the circle of apples helping to spread it evenly on top of the apples and almonds.
Method 2: For a custard-like layer between the bread and topping
Brush the top of the bread with 1/2 to 3/4 of the beaten egg. Discard any unused portion.
Place the bread, topside down, into the cake pan on top of the sugar/apple/almond arrangement. Press the bread down into the pan to ensure it makes contact with the ingredients underneath it and so that the bread fills up the diameter of the cake pan.
Bake for 15 minutes. Remove from oven and press down on the loaf to let the air out of the bread and to ensure that the bread is continues to make contact with the sugary ingredients underneath it. Return to the oven for another 5 minutes. Remove from the oven and immediately invert the pan onto a plate. Any almonds or sugar that may stay behind in the pan, gently lift them out of the cake pan and place on top of the bread.
If some of the sugar has not finished melting, transfer the bread with the topside up into the aluminum pan the Hawaiian bread was packaged with and broil for about 5 minutes OR until the brown sugar is bubbly and melted. Remove from the oven immediately.
Cut into equal sections and serve warm. Store in an airtight container in the refrigerator and rewarm in the microwave when serving.
Allison says
I can’t really say much right now because I’m kind of drooling over the computer screen, but wow. I’m a sucker for any sort of apple-filled pastry, and this just looks AWESOME. Especially since there’s so much bread underneath all of the filling part – good balance. You can never go wrong with carbs….
Sara says
I need to go look for this bread to make this recipe now! You know how much I love bread stuff. I think they are the best treat and the brown buttered apple on top just seem the perfect touch!
spcookiequeen says
Love that bread, I love what you did with it too. I’ve never seen the round loaves though in my market. I will have to look around a bit. Hope you have a great weekend.
-Gina-
Lindsey @ Gingerbead Bagels says
Wow what a creative recipe! I love anything with apples and this looks sooo good. I’ll definitely be trying this out. Thanks so much for the great recipe!
Roxan says
Oh how I love King’s Hawaiian Bread! Do you ever peel off the top layer and eat that? I love doing that. My husband gets mad sometimes because I ruin all the bread by doing that! I can’t help it though, it’s just so good.
I have to try making this bread like you did. I’ve never thought about adding to the top of it like this. Looks delicious.
Monet says
I love hearing about the culinary heritage that my favorite bloggers possess. I can see where you got your passion from! Even though I have a heavy heart tonight, I find joy in reading your words and seeing your bread. Thank you for sharing your thoughts and your creativity with me. I hope you have a blessed end to your week!
Joy says
I love love Hawaiian bread. This recipe looks wonderful.
Maggie @ Vittles and Bits says
Oh my goodness, this bread looks amazing! (How cool that your grandfather owned a bakery!)
Lauren Grier ( @ Grier Mountain) says
What a wonderful story about your grandfather. This recipe is completely brilliant! Thanks for sharing:)
Melissa@EyesBigger says
I just followed you here from a comment you left on my blog and what a lovely treat! you have beautiful photos and it looks like we have followed a pretty similar path career-wise in life. I will definitely be back 🙂
Mary says
This really looks delicious. I really like the food and recipes you share with your readers. You’ve created a lovely place for your readers to visit. I always enjoy the time I spend here. I hope you have a great day. Blessings…Mary
Dee says
I love this! What a great idea 🙂 Yummy pictures too!
Nami @ Just One Cookbook says
Please check my website that I’ll post soon.. I’m giving you an award. 🙂
Magic of Spice says
What a fantastic idea…looks amazingly delicious!
RKM says
I love this bread! I also like how you added some simple things to it which looks delicious. You are right, this bread is great just pulling it apart and eating it by itself. I would have never been this creative with the things you added, thanks for the post.
5 Star Foodie says
Very creative use of King Hawaiian bread! Sounds super delicious with apples and almonds!
Karen says
Mmmm, looks scrumptious! Love the apple/almond combo. Perfect with a cup of coffee. 🙂
Sylvie @ Gourmande in the Kitchen says
Oh my goodness, I’ve never heard of anything like this before! Sweet bread, a custard like inside and a caramelized top, I love everything about it.
Jasmine says
OMG! That looks so yummy! Definitely a keeper, I can already taste it. Thanks for the great idea’s. Can’t wait to make it.
mamaloli says
Wow what a great recipe! My husband loves anything with apples, so I must make this for him!
Chef Dennis says
I can’t believe I have never had Hawaiian sweet bread, I have to try it!! what better way to enjoy it then with your toppings, and I think I would like it like it both ways you described!
Cheers
Dennis
Nami @ Just One Cookbook says
Just……beautiful. Really really beautiful…Speechless! I wish I can eat that too. I enjoy reading your post.
Georgia @ The Comfort of Cooking says
Cristina, this is such a beautiful bread and a lovely tribute to your grandfather’s baking legacy! I would be as happy to devour this for breakfast as I would sharing it with my husband after dinner. Such a wonderful treat with delicious, complimentary flavors. Thanks for sharing! I hope you’ve had a great day.
Karen says
This looks incredible! What a great idea to use the bread this way…love the fact that I wouldn’t have to first make homemade bread to do this one!