Just for a change Gert’s sent me to the Pacific. “Haiwaii” he commands. All the bakers I tell this to make the same joke: pineapple, ham, cheese – why not put it on a round, flat dough?
Google leads us to King’s Haiwaiian, a bakery set up in Hilo in the 50s and to the usual bunch of crappy recipes imitating the original.
But I modified my basic sweet brioche dough with the vital ingredients – pineapple juice, vanilla, dark brown sugar and a bit of potato flour.
Had some for breakfast, half an hour out of the oven …
The PArtisan Baker 