pan de piña y piloncillo, or, from Turkey to Mexico by way of Hawaii?
Franko very kindly told me about a baking textbook that was available for sale online: On Baking
(authors Sarah Labensky, Priscilla Martel, Klaus Tenbergen and Eddie Van Damme).
Happily, I purchased the book, and once it arrived, the first thing I made was Turkish Pide Bread,
a round loaf with a pretty, diamond-patterned and sesame-coated crust:
On the weekend, I saw this pineapple pattern on my friend’s tablecloth -
it reminded me of the Turkish bread’s crust:
Pineapple bread! I thought…and found a formula for Hawaiian Pineapple Sweet Bread in Advanced Bread and Pastry...
and Janie’s recent post about bakers from Mexico got me thinking about Mexican sweets and flavors.
Wanting to make this pineapple bread but being short of time, I made a sponge-based version of the ABAP formula, substituting a small amount of medium rye and whole wheat flour, and adding some fresh pineapple (diced, then caramelized with Mexican piloncillo sugar and unsalted butter, then flavored with small amounts of Mexican canela (cinnamon) and vanilla bean paste. This is how the pineapple turned out (yum!):
Here is the baked bread, kind of lumpy-looking but completely delicious:
pineapple-brown sugar bread, or pan de piña y piloncillo :^)
To make the diamond pattern, I started by rolling with a thin dowel, but this dough was springy and the marks left by the dowel would not remain. I used a bench scraper to impress the diamond pattern on the dough, and went over the pattern a few times during proofing, and one last time, right before the bread went into the oven.
The pineapple flavor completely infused throughout the crumb – loved how this tasted!
Here is the crumb:
(ice cream drizzled with some of the caramel sauce was a lovely accompaniment)
This is my adaptation of Mr. Suas' formula (1200 grams, to make 2 pineapple breads):
I enjoyed letting my oven 'travel around the world' for this bake :^)
(borrowing the phrase from this baker’s post)
With thanks to Mr. Suas for another fantastic formula – will have to try the levain version of his Hawaiian Pineapple Sweet Bread!
Happy baking everyone!
Submitted to Susan for YeastSpotting