Guava Salt Bread
A tropical, pink-hued twist on classic salt bread. This recipe combines a soft dragonfruit-tinted dough with a sweet and savory guava butter center, finished with a signature salty crust.
This Guava Salt Bread is a vibrant, tropical take on the classic Korean/Japanese salt bread (shio pan). By adding dragonfruit powder to the dough, we achieve a beautiful pink hue that perfectly complements the sweet guava butter tucked inside.
Why Salt Bread?
If you haven't tried salt bread before, it's all about the contrast. The exterior is slightly crisp and salty, while the interior is soft, airy, and rich with butter that melts during the baking process, creating a hollow, buttery center. Adding guava to the mix introduces a floral sweetness that cuts through the richness of the butter perfectly.
I used @okonomikitchen’s salt bread recipe as the base for this creation! Her recipe is incredibly detailed and thorough, I highly recommend it if you’re learning how to make salt bread for the first time.
Guava Salt Bread
Ingredients
- For the dough
- 170g bread flour
- 55g cake flour
- 10g dragonfruit powder
- 3.4g active dry yeast
- 14g sugar
- 4.5g salt
- 14g milk powder
- 160ml water
- For the filling and topping
- 1 stick butter, softened
- 2 - 4 tbsp Trader Joe’s Guava Fruit Spread
- A few pinches of pretzel salt
Instructions
- Prepare the guava butter by folding the softened butter and guava spread together. Spread onto parchment paper and freeze until solid while you prepare the dough.
- In a large bowl or stand mixer, combine bread flour, cake flour, and water. Mix until a rough dough forms, then cover and let rest for 15 minutes (autolyse).
- Add the milk powder, sugar, salt, and yeast. Mix on low speed for 5 minutes.
- Add the butter and continue mixing until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Cover the dough and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Divide the dough into 6 equal pieces and let them rest for 15 minutes.
- Roll each piece into a long, tapered icicle shape.
- Place a chilled piece of guava butter at the wide end of the dough and roll it up tightly. Repeat with the remaining pieces.
- Grease the bottom of a baking pan with butter and arrange the rolls on top.
- Cover and let rise for another hour, or until the dough is light and jiggly.
- Preheat your oven to 450°F (230°C).
- Generously spray the rolls with water and sprinkle with pretzel salt.
- Just before sliding into the oven, spray the rolls again (about 10 times) to create steam.
- Bake at 400°F (200°C) for 12 minutes until golden brown.
- Remove from the oven and immediately brush with melted guava butter.
- Enjoy while fresh and warm!
I used @okonomikitchen’s salt bread recipe as the base for this creation! Her recipe is incredibly detailed and thorough, I highly recommend it if you’re learning how to make salt bread for the first time.
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