Knock-0ff Ohana Bread

After spending my honey moon in Disney World there is one memory my husband and I consistently bring up and talk about, and that is our breakfast at Ohana's. I have a big obsession with Stitch and we both fell in love with the food and the atmosphere. After a guava juice mimosa we were seated and had some of the best breakfast bread either one of us had ever tasted. Since then we have tried to re-create the deliciousness, experimenting with different recipes and ways of baking it. The truth is we still have not been able to replicate the look/exact flavor, but this recipe is pretty dang close! We love this recipe we've been able to create together, and while the egg wash finish does not give it a perfect golden-brown color it does give it a light crunch of texture. Check it out:

Knock-Off Ohana Bread

Ingredients:
2 Tbs Coconut Flakes
1 Cup Crushed Pineapple
5 Cups Bread Flour
1/2 Cup Sugar
1 Egg
3 Egg Yolks
6 Tbs Apricot Preserves
2 Tbs Melted Butter
2 Tbs & 2 tsp Shortening
​1 Cup Water
1 Tbs Active Fast Growing Yeast
3/4 Cup Pineapple Juice
​2 tsp Salt
All-Purpose Flour

Needed Tools:
- A stand mixer
​- A bread hook
- Plastic wrap
- Cooking Spray
- 9in by 13in baking pan

Directions:
​- In a mixing bowl pour in the yeast packet and the water at room temperature. Stir it and then let it sit for a minute or two. After that add pineapple juice, 3 egg yolks, shortening, bread flour, salt, and sugar. Set the bowl in the mixer, attach your bread hook, and mix on "1" or "low" until it is well mixed. Then pick the speed up to "2" until it looks like a well-mixed ball of dough.
​- Once well mixed spray the dough ball and the mixing bowl with cooking spray, cover the top in plastic wrap and let it sit for 1 hour.
​- After one hour has passed, take half of the dough ball and (using flour to prevent it from sticking) roll it out flat.
​- Spray cooking spray inside and around the 9inx13in baking pan and lay the now flat dough into it. Take 1/4 cup of your crushed pineapple and 2 Tbs of the apricot preserves and spread them evenly over the dough.
- Now take the other half of the dough, roll it out flat, and place it on top off the apricot/pineapple coated dough. Cover pan with plastic wrap and let sit for 40 minutes.
​- Pre-heat your oven for 325F.
- In a separate bowl mix your egg, coconut flakes, melted butter, 4 Tbs apricot preserves, and 3/4 cup crushed pineapple in a bowl.
- Take out a pizza cutter and run it through your dough in the pan to make 2in by 2in squares. Then, take the separate bowl mix and evenly pour it over the top of the dough. Spread it out well, and bake for 30-40 minutes or until you can stick a butter knife in it with no dough residue. 
- I recommend enjoying it as soon as it is cool enough to pull apart, but it also refrigerates well if you cover after it cools.