recipe search: danish-like sweet bread with pineapple filling
I am not sure if this is the right board for a recipe request, but I thought I would give it a go...
Long story short, I used to enjoy a fabulous sweet bread filled with pineapple filling, and the woman who made it would not share the recipe. I don't get to even enjoy the dessert anymore because alas, her son and I "broke up" (college boyfriend).
Maybe one (or a few) of you will have suggestions for recipes that might come close?
Here is what I know about the recipe:
I think it is derived from a norwegian recipe.
The bread is made from a dough, not a pastry, and I believe it has egg yolks, not whole eggs.
The baked bread is not flaky like pastry, its more of a tender crumb like a brioche bread or something similar.
The pineapple filling is simple: I know she used canned pineapple (crushed), juice, and a few other ingredients. It was thickened with cornstarch while being heated slowly.
The bread dough was rolled into a long rectangle, the filling was cooled and poured in a line down the middle of the dough, then each side was folded in to seal it inside, overlapping the sides. It was baked, then drizzled with powdered sugar frosting and cut into long slices for serving. Delicious.
Any help with this would be SO appreciated!
I have made something similar. I use the coffeecake recipe in The Joy of Cooking 1956 ed but I should think that any yeast coffee cake with a few eggs/yolks in it would fill the bill. You may want to try a few recipes until you find the texture you are looking for. Make your pineapple filling ahead of time so it can cool---you don't want to put it hot on a yeast dough. For that I don't use a recipe and you've already cracked the code anyway---a can of crushed pineapple including liquid, sugar, lemon juice---bring to a boil and thicken with cornstarch dissolved in cold water. And you've also figured out the shaping---roll a rectangle, imagine that you have divided it in thirds vertically, cut slashes along both sides at a slight angle, lay your filling up the middle, then alternate strips from each side, laying them over the filling, to create a braided look. Brush with egg beaten with milk to get a nice glaze. Let rise again, and bake. PS Be glad this recipe-stingy lady didn't end up your mother-in-law.
I understand the madness of being hounded by something you ate and want to bake desperately so thought would share what I found. I was looking for something similar and came across this recipe. Am planning on trying to make a different dough with a tangzhong method and try this out. Will let you know how it goes.