Lilikoi Butter Recipe
Homemade lilikoi butter served with house made bread
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Ingredients
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Lilikoi Butter
House Made Bread
Method
Lilikoi Butter
- 1
Prepare the Lilikoi Pulp
If using fresh lilikoi, cut them in half and scoop out the pulp into a bowl. Ensure to remove any seeds.
- 2
Melt the Butter
In a medium saucepan, melt the unsalted butter over low heat. Do not let it boil.
- 3
Combine Ingredients
In a mixing bowl, whisk together the lilikoi pulp, granulated sugar, egg yolks, fresh lemon juice, and vanilla extract until well combined.
- 4
- 5
House Made Bread
- 6
Activate Yeast
In a small bowl, combine the warm water, active dry yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy.
- 7
Mix Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- 8
Knead the Dough
Mix until a dough forms, then turn it out onto a floured surface. Knead the dough for about 8-10 minutes until smooth and elastic.
- 9
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 10
Shape and Second Rise
Once risen, punch down the dough and shape it into a loaf. Place in a greased loaf pan, cover, and let it rise again for about 30 minutes.
- 11
Bake the Bread
Preheat the oven to 375°F (190°C). Bake the bread for 25-30 minutes or until golden brown and hollow-sounding when tapped.
- 12
Cool and Serve
Remove the bread from the oven and let it cool for a few minutes before slicing. Serve with the lilikoi butter.