This Dole Whip Pineapple Babka is a dense yeasty bread like cake filled with dried pineapple and covered in a Dole Whip glaze.
Why yes it is another Dole Whip flavored treat.
Yes, I’ve made it as fudge.
And as Jell-O Shots.
Now I have made Dole Whip Pineapple Babka.
You will be seeing a few more baked goods in this flavor as well.
Can’t help it.
I love it and I’m on a Dole Whip kick.
We had a nice cool day yesterday.
And with them blowing up my cute spaniel mailbox I was needing to get some stress baking done.
So out came the yeast.
I make babka a lot.
There is even a babka recipe in my cookbook.
I wasn’t completely sure how Dole Whip would translate as a babka but it’s full on yum.
So I added diced sweetened dried pineapple to the mix.
The point I make to say sweetened is because I made the mistake of ordering natural dried pineapple.
And it was dreadful and not the flavor I was going for at all.
Darn healthy food.
Just like the other Dole Whip recipes this calls for Vanilla Flavored Soft Serve Mix.
It’s used in the dough, filling, and glaze.
So yeah, you kind of need it.
You also need the pineapple juice powder because it gives an intense pineapple flavor without the use of wet fruit which can make your loaf be soggy.
This one is definitely a keeper.
Want More Babka Recipes?
Oatmeal Chocolate Chip Cookie Babka
Dole Whip Pineapple Babka
Ingredients
- For the Dough:
- 1/2 cup whole milk
- 1/4 cup plus a pinch of granulated sugar
- 2 1/4 tsp. active dry yeast
- 1 large egg, brought to room temperature
- 2 cups all-purpose flour, plus more for work surface
- 1/2 tsp.table salt
- 2 TBSP Vanilla Flavored Soft Serve Mix
- 2 TBSP pineapple juice powder
- 3 TBSP) unsalted butter, at room temperature
- For the Filling:
- 2 TBSP unsalted butter, at room temperature
- 1/2 cup sweetened dried pineapple, finely diced
- 2 TBSP Vanilla Flavored Soft Serve Mix
- For the Glaze:
- 2 TBSP unsalted butter, at room temperature
- 6 TBSP pineapple juice
- 3 TBSP Vanilla Flavored Soft Serve Mix
- 1 1/2 cups powdered sugar
Instructions
- Prepare a standard loaf pan with baking spray.
- For the Dough:
- Warm milk and a pinch of sugar to between 110 to 116°F.
- Sprinkle yeast over milk and let stand until foamy, about 5 minutes.
- In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
- Using a stand mixer fitted with the paddle attachment, combine flour, Vanilla Flavored Soft Serve Mix, pineapple juice powder, and salt
- With the mixer on low and add egg mixture, mixing until combined.
- Add butter and mix until incorporated.
- Switch mixer to dough hook and let it knead the dough for 10 minutes on low speed.
- Spray a large bowl with baking spray or butter it and place dough in it. Cover loosely with a lint-free towel or plastic wrap and let rise for 1 hour, or until doubled. If it's cool in your house it will take longer.
- Once dough is doubled, turn it out onto a well-floured surface and gently deflate it with floured hands.
- Let it rest for another 5 minutes. Once rested, roll dough into a large, large rectangle.
- The short sides should be a scant 11 to 12 inches. The other side can be as long as you can roll it. The longer you can make it — I got mine to 20 inches before I ran out of counter space.
- Spread the 2 TBSP soft butter covering the dough.
- Sprinkle the Vanilla Flavored Soft Serve Mix over the butter and rub it in a little with our hands.
- Sprinkle the sweetened dried pineapple pieces over the butter and Vanilla Flavored Soft Serve Mix.
- Tightly roll the dough back over the filling from one short end to the other, forming a 12 to 13-inch log.
- Using a sharp knife cut it straight down the middle so the filling is exposed.
- Layer each cut piece on top of one another and twist.
- Place in a greased loaf pan.
- Lightly drape a kitchen towel over the top of pan.
- Allow to rise another 30 minutes.
- Preheat oven to 350°F while the dough rises.
- Bake for 20 minutes with aluminum foil lightly tenting the bread.
- Remove foil and place back in oven and bake another 15-20 minutes.
- The edges should be brown and the middle should be slightly doughy.
- Allow to cool for 5 to 10 minutes.
- Using a butter knife, loosen sides of the babka from the pans and place on top of parchment wire rack to cool.
- For the Glaze:
- Simply whisk together the pineapple juice, butter, Vanilla Flavored Soft Serve Mix, and powdered sugar in a medium bowl.
- When babka is cool pour glaze over the top of it.
- Let glaze firm up. Will take about 30 minutes.
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