Piña CoBabka

This babka is the perfect addition to any summer dessert table!

While there is no alcohol in this version of a piña colada, you will love it just as much, plus this one makes a great French toast! The flavors of coconut and pineapple are folded together with the tender babka dough to create a light and tropical flavor.

Dough

½ Cup milk, warmed

2 ½ Teaspoons instant yeast

1 Egg

1 Egg yolk

¼ Cup sugar

½ Teaspoon kosher salt

2 Cups flour

1 Teaspoon vanilla extract

7 Tablespoons butter at room temperature

Filling

1 - 14 ounce bag of shredded unsweetened coconut

1 - 14 ounce can sweetened condensed milk

2 Egg whites

1 Teaspoon vanilla

1 Can pineapple rings

Whisk egg, egg yolk, sugar, vanilla, and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed milk and yeast until combined.

Transfer to the bowl of a stand mixer fitted with a dough hook. Mix in the flour and lemon zest until almost fully mixed. Add butter about 1 tablespoon at a time (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.

Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until doubled.

Prepare the filling by whipping the egg whites in a stand mixer until stiff peaks form. Mix together with the other ingredients, except for the pineapple.

Once the dough is done proofing, place on a floured surface and roll into a large rectangle. The dough should be as thin as you can get it. This ensures the most swirls inside the bread.

Using an offset spatula spread the filling over the dough in a thin layer. Place the pineapple rings on top of the coconut. Starting on the edge closest to you begin to tightly roll the dough away from you until you run out of dough and are left with a log of dough. Pinch the ends together to ensure no filling leaks out while baking.

Fold in half and twist together to form a log.

Place the twisted babka in a loaf pan lined with parchment paper. Allow to rise for another half an hour while you make the topping.

Preheat the oven to 350 degrees Fahrenheit.

Bake for 40-45 minutes. Let cool completely before slicing.