"dsi1" > wrote in message
...
On Sunday, February 4, 2018 at 12:00:25 PM UTC-10, Ophelia wrote:
> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk

Hawaiian bread is a meaningless term except as the brand name of a bread
made by King's Hawaiian, a company based on the mainland with its roots in
Hawaii. King's Bakery was a popular restaurant in Hawaii back in the old
days. My wife and I used to eat there late at night when we were young and
fancy free. The place holds great memories for us.

King's Bakery sold a sweet bread that was popular. Us old-timers from Hawaii
and Portuguese people know that Hawaiian bread is really Portuguese pao
doce - a traditional festive bread of Portugal. "Hawaiian Bread" is a
marketing term that was used when they started selling that bread on the
mainland. As it goes, "Portuguese Sweet Bread" doesn't mean much to folks on
the mainland and the world. "Hawaiian Bread" does. It's a pretty logical
marketing decision.

Pao doce is a light and fluffy brioche style bread mostly made by old
Portuguese women. It is a yeast bread made with eggs, milk, sugar, and
butter. The bread made here will sometimes add lemon zest for a light tang
and some potato to fortify the texture. Portuguese sweet bread French toast
is probably the best French toast in existence.

https://www.youtube.com/watch?v=Knc3IeBPdX0

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When I lived on Cape Cod, Portuguese baked goods were common. I got
something that I think were called Biscocios. They were round with a hole in
the middle. About the size of a bagel but with a larger hole and thinner.
They were crunchy and reminded me of the no longer make Peak Frean biscuits
(cookies). They were crisp, not rich and only slightly sweet. I keep looking
for recipes but never find anything that resembles those.