White loaf for tea with candied fruits (Pina Colada) (bread maker)

White loaf for tea with candied fruits (Pina Colada) (bread maker)

Category: Yeast bread

Ingredients
Water	250 ml (the recipe contained 225 ml, but the dough did not interfere - it was dry.)
Rum (I use cognac)	1 tbsp. the spoon
Vegetable oil	1 tbsp. the spoon
Candied pineapple	60 g (in the recipe 2/3 cup)
Raisins	60 g (not in the recipe)
Perhaps it can be replaced with candied fruits. or exclude
Sugar	2 tbsp. spoons
Salt	1 tsp
Flour	480 g (3 bowls)
Yeast - I use pressed	(in the recipe 2 teaspoons of quick-acting)
Coconut flakes	2 tbsp. spoons
(in recipe: toasted coconut - into the dispenser)

Cooking method

• recipe for a 750g loaf.
• Candied fruits must be put right away with flour, otherwise, if you add on a signal, they will not get into the dough.
• I cut candied fruits with scissors into even smaller pieces.
• It is better to put raisins in a dispenser so that they do not grind.
• I put the shavings together with the flour.
• I add yeast to some of the water (from the recipe), a little sugar of flour, stir, it costs 5 minutes, while I put the ingredients, I make a deepening in the dough to the liquid and pour the yeast solution into it.
• according to the instructions I put the crust "light".

Cooking program:

in normal mode - rich pastries (5)

Note

VERY tasty white bun for tea or even dry-boiled.
The smell is awesome (from coconuts).
A pleasant combination of not very sweet bun and sweet candied fruits in it.
Very nice appearance.
I had this recipe in the instructions from DeLonghi
I just tried it out and tweaked it to make the proportions work.
Pina Colada is the name given in the recipe.

Photo zavrazhek

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Thanks for the recipe! I just did. I enjoy it. True, my coconut was not very fresh (it stood in the fridge in grated form for a bit), but still. Instead of rum, I added Vanna Tallinn (it goes well with canned pineapple, it went well here too). And she added candied pineapple with dried cranberries - it seems to me that in this combination it is better than raisins.

Yes, 225 ml. water was enough for me to knead, and I used dry yeast - 2 tsp. The bread was perfect.

Mercy for the recipe! I did it yesterday - they did it in one evening, some with tea, some with milk !!! Today I will put on a timer so that the "bun" is ready by morning (why in quotes, but it just turns out to be a super-lush, beautiful sweet loaf!
I took 250 ml of water, cognac instead of rum (smell - hold me three)
And she put the candied fruit on a signal, almost at the end of the batch - they intervened remarkably, and rather big pieces! Maybe because they were very fresh (mango, papaya, pineapple - a mixture of different colors)
Baked in Basic, medium crust.
Everything is superbly baked. Huge thanks again!

And tell me please, candied fruits do not scratch the bucket, otherwise I read somewhere that they scratched the bucket with candied fruits.

Candied fruits do not scratch, no matter how dry they are (yesterday I added completely dried remains of papaya on a signal to the bun - everything is ok). But I myself managed to scratch with a Teflon spatula when I took out a loaf. But even then - it does not stick !!!

No, no harm from candied fruits.
But the bun is delicious as hell!

Buy Colada Pina I do not want!
I think I'll get it at home!
I will pour candied fruits into HP and pour cognac!
It turns out great! ::)Like this! 🔗

Thank you so much for the recipe !!! (y) Indescribable taste !!!
Made with milk in half with whey and with fresh yeast (15 g). Added 2 tablespoons of oatmeal.
I bathed candied fruits (lemon, 100 g) in flour, mixed with coconut and poured on a signal. Everything is remarkably mixed. I used Brandi as alcohol.
Baking in the "basic" mode.

I baked this bun, but for some reason it turned out to be too heavy for me, but very tasty, I will try again

And for me it also turns out to be rather plump and heavy. The first time I baked it in a ski-skier, the second time I kneaded the dough in the oven, and baked it in the oven, and the third time in the new Panas. The result is the same - dense, but delicious as hell.

People, this is horror, this is a nightmare, this is just a FAREWELL FIGURE. I couldn't stop until I ate half! And this is for the night! This is delicious! I'll go eat some more !!!

I baked this bun a couple of times, added coconut chill, the smell lingered while the dough was stirring, and there was not even a trace of coconut in the finished product, the bun, of course, did not get any worse from this. but I dreamed that there would be a smell of coconut.
I think you should try to just sprinkle at the end of the bake ... sprinkle generously

Yesterday I baked bread according to this recipe. Everything turned out just super. True, I did not add coconut flakes, I do not like it, but I put a lot of candied fruits, from mango and melon. Instead of rum, he added Vanna Talinna liqueur.
The bread is excellent! Thanks for the recipe

another option - "Pinacolada-Chocolate" by the residual principle. My son has a birthday - his wife was making a cake for him. I didn't calculate and there was quite a lot of chocolate fudge (cocoa + condensed milk) and 50 grams of walnuts. And I was going to bake a pinacolada to the cake in addition, well, I decided to modify the recipe so that everything went away without a trace. In addition, there was no cognac at hand (by the way, the smell of rum from the original recipe and the smell of cognac, these are also 2 big differences as far as my sense of smell understands) but there was unspotted "Nemiroff" honey and pepper. Stove "Moulinex OW5002", counted on 1.5 kg - friends to the son tomorrow will run up a crowd. In the end it turned out

Water 300 ml.
Chocolate fudge 3 tbsp l.
Vodka "Nemiroff" honey with pepper 2 tbsp. l.
salt 1.5 tsp
vegetable oil 2.5 tbsp. l.
walnut 50 gr.
candied pineapple 160 gr.
coconut flakes 35 gr.
Wheat flour c. from. 700 gr. (Approximately! The fact is that I took 600 gr.
and the dough turned out to be watery - I added about 100 grams already during kneading).
active yeast "SAF-Levyur" 4 tsp. divorced from 1 tbsp. l. flour and 1 tsp. Sahara
and rose to such a good head of foam.

I also set aside about a teaspoon each of coconut flakes and finely chopped walnuts (from the above dosage) and grated 1/4 of a chocolate bar into this mixture, mixed well and sprinkled the top of the loaf before baking. In general, in my opinion, it turned out rather a very large cupcake than bread, the children appreciated it !!!

And tell me please, candied fruits do not scratch the bucket, otherwise I read somewhere that they scratched the bucket with candied fruits.

Yes, for example, I decided to make this bun and loaded candied fruits after the signal ... almost all the candied fruits remained on the sides of the dough and scratched my bucket and the stove had nothing at all and for two months I was so upset ... The scratches are certainly not very large, but the sediment remained

[In4ik]

In4ik, it's okay the bucket will survive it, candied fruits are not a knife and scratches are superficial. How many more will there be from nuts and sugar. Here somewhere Alain Delongy advised to pour boiling water over the rolls before laying them down to make them softer. Give it a try. Just in case, if there are not too many candied fruits, you can immediately mix it.

Thanks a lot for this recipe. On its basis, she repeatedly baked a delicious roll for tea. My changes:
- instead of water - whey. It turns out very airy.
- add a bag of vanilla sugar. (you need to find a "good smelling" manufacturer)
- I increase the sugar to 2.5 tablespoons.
- I pour boiling water over the candied pineapple for a minute - so as not to scratch the bucket (into the dispenser)
- pour high quality rum - gives flavor
- more like 60 UAH candied fruits + 60 UAH raisins. (all in the dispenser)
- I tried 2 tablespoons and 3 tablespoons of coconut, after baking they are not felt, but I still add. We must also try the natural nut.

The recipe captivates with the absence of eggs and a small amount of oil.
And most importantly - delicious!

- add a bag of vanilla sugar. (you need to find a "good smelling" manufacturer)

Try SAF-Moment yeast for baking, in yellow sachets. They have a vanilla smell, the smell is very pleasant and persistent.

[Mode]

So I did it! Thanks for the recipe, it will be perfect as Easter cake.
As usual, I changed the recipe:
Yeast 1 and 1/2 tsp
Flour - 400 gr.
Salt - 1 tsp
Sugar - 2 tbsp. spoons
Riga balsam - 1 tbsp. l.
1 and 1.2 teaspoons of vanilla sugar
1 egg
1 tbsp. spoon sl. oils
2 tbsp. spoon rast. oils
2 teaspoons milk powder
Water - 260 ml.
Candied fruits - a full dispenser (pre-soaked for 30 minutes in hot water and additionally cut large pieces).
Mode:
Basic, with dispenser, size - medium, crust - medium.
Delicious!

(pre-soaked for 30 minutes in hot water and additionally cut large pieces).

Wow, it's enough for me to pour boiling water for one minute

Wow, it's enough for me to pour boiling water for one minute

And I was just distracted! And it stood for 30 minutes - and great!

The recipe inspired
In the nearest stores they did not find coconut chips bought Rafaєlo
I set it on the timer so that it was ready for breakfast.
I baked it according to the recipe, but was not very happy. Coconut is not audible (Rafaelo pumped up) and more sugar had to be added (this is not for everybody).
We will experiment more.

I baked it according to the recipe, but was not very happy. Coconut is not audible (Rafaelo pumped up) and more sugar had to be added (this is not for everybody).
We will experiment more

you can't hear the coconut from the shavings, you still have to try the toasted nuts. but together with rum, coconut gives something to see, as the loaf is fragrant. at the expense of sugar - I increase by half a tablespoon plus a bag of vanilla, the rest of the sweetness is given by candied fruits and raisins. but you can push as much as you need

you can't hear the coconut from the shavings, you still have to try the toasted nuts. but together with rum, coconut gives something to see, as the loaf is fragrant. at the expense of sugar - I increase by half a tablespoon plus a bag of vanilla, the rest of the sweetness is given by candied fruits and raisins. but you can push as much as you need

Add Pina Colada liqueur and taste the coconut

Add Pina Colada liqueur and taste the coconut

This is correct, because when I bake with almonds, I add Amaretto, and they reinforce each other

And here is my Pina Colada. Delicious
🔗
I love sweets. I added sugar (put 4 tbsp. L.), A bunch of candied fruits (but it seems to me that half has gone somewhere, interfered with the dough?).
My dough was thin and very sticky and dense (I think the candied fruits dissolved, they were kind of dried and stuck to the knife when I cut them). When kneading, a snake turned out, which wanted to get out of the bucket. But she did not add flour (and did the right thing), but put the dough into a slow cooker. It fit hard, but the result did not upset me at all.

🔗 🔗 🔗

Take the new one into your ranks Thank you very much for the recipe! This is my third baked bread and the main thing is successful

I bake, but the dough was very runny. I could not resist - I added flour. I didn't bring it to the "ideal" kolobok, but the appearance improved.
True, there is a suspicion that I generally love dough dough, because I did not really like everything that I did with the "ideal" kolobok before, although others eat and praise))

If we omit all the difficulties overcome in the process of mastering, then yes - the bun is simply amazingly tasty))) Thank you!

Good afternoon) first of all, thanks for the recipe, the loaf is magical)
And secondly, I want to share my discovery .. maybe there was no coconut, but there was a bounty trio chocolate, I put it in there a little breaking ...The result was incredibly tasty, cute, and the smell of coconut was present.

Here is my 500 g loaf:

It turned out delicious!

And I have a dumb question
I understand that if you remove the coconut, then this is no longer Pina Colada
but you need to replace it with walnuts (crushed to the size of coconut)
What do you think??? will be normal ???

otherwise I want to bake jam tomorrow for the guests, but the problem is that the guest alone does not eat coconut in any form, I want to please everyone, and I promise to bake with coconut another time !!!!

And another question in our stores they sell liquid essences of every kind for baking, what do you think, if you drop a thread of cinnamon, rum or others, will it be nothing?
p.: I am an inexperienced baker so I ask such questions

[kaminka]

kaminka, I'm not an experienced baker either, but your idea is great - a new type of roll! :) Happy roll and I look forward to hearing from you!
About essences - I don't know, but vanillin is just right for her, and you can use ground cinnamon.
Now I often bake this roll for myself (my husband does not like rolls), counting at 500 g and sugar box for this weight 2 tbsp. l (and in the recipe 2 tbsp. l for 750 g) - just in moderation it turns out and tastes good :)

Once, for a change, I added ground cinnamon to this bun - the bun was completely spoiled by this cinnamon. This is of course IMHO, but I actually love cinnamon, I love its smell and cinnamon rolls, but here .... awful taste and crumb "dirty" in color.

And I have a dumb question
I understand that if you remove the coconut, then this is no longer Pina Colada
but you need to replace it with walnuts (crushed to the size of coconut)
What do you think??? will be normal ???

Feel free to add coconut. The taste will not change from this, and the smell too - coconut chips in the finished baked goods are not felt absolutely

[cinnamon and garlic]

Once, for a change, I added ground cinnamon to this bun - the bun was completely spoiled by this cinnamon. This is of course IMHO, but I actually love cinnamon, I love its smell and cinnamon rolls, but here .... awful taste and crumb "dirty" in color.

The LG recipe book has a section: "Additional products for making bread and bakery products".

Here's what they write about cinnamon and garlic:

"These products are not recommended for kneading yeast dough.

Cinnamon, although we associate it with nostalgic memories of the smell of bread in childhood, is not added to modern dough. In the past, they really used recipes that sprinkled cinnamon and sugar on the dough before rolling the jam into it.

However, in the Bread Maker, adding cinnamon has become a problem. The fact is that cinnamon affects the dough in the same way as a meat tenderer (vinegar, lemon juice, etc. acids) affects meat products - it destroys its structure. During the baking process, a wonderful smell really appears, but it disappears in finished products.

If you cannot do without cinnamon at all, then at least do not put it more than indicated in the recipe, so as not to spoil the whole dough.

Garlic, on the other hand, absorbs the activity of the yeast, so it can be sprinkled or grated on finished bread, but not added to the dough. "


I baked Pina Colada several times. The aroma was wonderful from cognac (I also dripped a drop of rum essence) and coconut flakes.

And also my observation - the most beautiful type of roll was when trlko candied pineapple fruits were used (they are light).

I love cinnamon too, but I think it can be left for apple pies and cinnamon buns.

I report on Pina Colada with nuts
crushed nuts to the size of coconut flakes, the roll turned out to be brown-gray due to nuts
added almond essence (liquid), but after baking the smell of marzipan went away, but for now mesilooooos ... mmmmm. I had to add more. During kneading, I had to add water (2 tbsp. L.) (But overdid it and added flour (1 tbsp. L.) Hee hee)
The guests dimmed in half a prisesta, smeared with butter and refused to eat sweets and the Anthill cake. The mother-in-law did not allow the guests to take out a small remainder and took them home
As a result, two families thought about buying HP

And now the photo, so as not to be unfounded (made by mobile)

baked Pina Colada. I'm waiting for the end of the cycle, another 49min. but has already risen high. slightly changed the recipe:

fermented baked milk 300ml
cognac 1st tbsp. l
sunflower oil 1 tbsp. l
sugar 2 tbsp. l
salt 1 tsp l
raisins 120g
poppy seed 50g
flour 480g
yeast 2h. l

sweet baking mode 4 (KENWOOD BM 250)
weight 750g
crust 2

here is the photo, hot. barely had time to take a picture, but did not have time in the context. my kid made a hole in it with his fingers.

Thanks for the recipe. The bread turned out to be very tasty .. Today a friend came to visit and we "ate" half of the bread, my husband came with a friend - "ate" the second half and said that it was not enough .. Now I put one more portion for the night ... favorite bread in our family

Thanks for the idea. Delicious bun. Truth could not resist its changes and added an egg, and instead of liquor - cognac. And added a little sugar. Made for 300 gr. flour, because we do not eat very many rolls. This one ended the next morning ...

This is not the first time I have baked this wonderful bun, but sometimes it does not rise very well for me. Maybe this is due to the large amount of coconut - I sprinkle two tablespoons with the top?

No, hardly. I poured 300 gr. flour spoons 3 tablespoons coconut. It most likely depends on the flour or yeast used to bake this particular bun.

And here is my "Pina Colada", only instead of coconut flakes, for some time now, I add candied coconut ... and in general, to be honest, I slightly modified the original recipe ... making it a little more delicious ...

Milk-280 ml.
Butter-60 gr.
Salt - 1.5 tsp
Sugar-2.5 tbsp. l.
Flour-495 gr.
Yeast-2 tsp
Coconut flakes (candied coconut) -120 gr.

[Pinu - Colada]

Today I baked for a friend Pinu - Colada... The first bread didn’t rise at all, and didn’t bake ... (I overdone the sugar) So, he went for crackers, and the second turned out to be luxurious: fluffy, tender, beautiful ... A kind friend cut a piece for a photo .. ...



Baked with a butter option from MariV:

Yeast 1.5 tsp
Flour 400 gr.
Salt 1 tsp
Sugar 2 tbsp. l.
Cognac 1 tbsp. l.
Vanilla sugar 1.5 tsp (1 sachet)
1 egg
Rast. oil 1 tbsp. l. (took a peanut)
Powdered milk 2 tsp
Water 260 ml Narzan
Candied fruits 100 gr. into the dispenser (I cut candied fruits smaller, did not brew, and did not sprinkle with flour, just pushed with a spatula to help intervene).

Basic mode with raisins, medium size, medium crust (next time I'll put light: because of the large amount of sugar, it turned out to be dark).

There was no gingerbread man as such ... That is, there was something vaguely similar, but it was too liquid ... But she did not add flour ... And she made the right decision ... The bread rose tall ... The piece was cut off from the edge , this is a crust, therefore - and the height is not visible ...

Everyone who likes tea buns should like it !!! We are so simply delighted !!!

I also bought candied coconut ...
The height of the bun is 18 cm ... Candied fruits are more than half a glass ...

I asked my husband: "How do you like the bun?" He answered - "Is this a bun? This is a pie !!!" Very tasty !!!

Gasha, Galyun, I was like that in a bun, stuffed candied fruits from ... pamelo. This is what I can tell you the smell was ... All aromas, aroma!

So I did not rise at all. But it was baked, it turned out really tasty, the rest of the daughter is eaten with milk. I don't know yet what the reason is - maybe the yeast didn't raise so much baking? Although I bake with this yeast all the time, I baked baking for the first time. I did everything according to the recipe, I only took 350 g of flour - I was afraid that there would be little liquid for such an amount of flour. But he was baked ?!

Hello everyone! I'm new. Three days ago I bought a bread maker, thanks to your website, and yesterday I tried to bake (Pina Colada), my daughter and I were delighted, though the ingredients were not all (there was no coconut). ALL MANY THANKS FOR THE RECIPE !!!

The bread turned out great, only 260 accidentally poured water, but it didn't get any worse
Flour "KievMlyn" of the highest grade, yeast "Nevada", water with a bottle of old myrhorod and rum captain morgan, all according to the recipe, 255 pornlonic stove, Basic mode, size L, with a light crust

I put another loaf first ate I will try it on Lviv yeast, appeared in Kiev in silpo at 3.70 for about 100 grams, if anyone from Kiev is interested.

Many thanks to the author for the recipe and one more for what happened the first time

p.s. I don’t know if the candied fruit is scratching the bucket, but during the kneading, the candied fruit that flew out burnt and spoiled the coating of the stove itself, it was not possible to wipe it off In general, he died a mean candied death

The height of the loaf is absolutely no, a maximum of 10 cm turned out
All according to recipes, flour - Kievmlyn, yeast - Saf-Levure active.
What is the reason? Basic mode, XL, crust - medium.
What could be the reason?

The height of the loaf is absolutely no, a maximum of 10 cm turned out
All according to recipes, flour - Kievmlyn, yeast - Saf-Levure active.
What is the reason? Basic mode, XL, crust - medium.
What could be the reason?

Did you activate Saf-Levure yeast before laying? Poured warm water with flour?

poured water just above room temperature.