Theme park eats

Can’t travel for spring break? Make magical theme park food at home

Official Dollywood Cinnamon Bread Recipe Ingredients For the Dough:

• 1/2 cup warm water (100 to 110 degrees F, or 40 to 45 degrees C)

• 3/4 teaspoon active dry yeast

• 1 tablespoon plus a pinch white sugar, divided

• 1 1/2 cups bread flour

• 1/2 teaspoon salt

• 2 tablespoons unsalted butter, melted and cooled

• Cooking spray

For the Topping:

• 1/4 cup white sugar

• 1/4 cup packed light brown sugar

• 1 tablespoon ground cinnamon

• 6 tablespoons unsalted butter, melted

• 2 tablespoons light corn syrup

For the Glaze:

• 1 1/4 cups confectioners’ sugar

• Pinch salt

• 2 tablespoons unsalted butter, melted

• 3 to 5 tablespoons milk

Directions

1. Combine warm water, yeast, and a pinch white sugar in a small bowl and whisk. Then let it sit until foamy, about 5 to 8 minutes.

2. Meanwhile, in a stand mixer, whisk bread flour, remaining 1 tablespoon white sugar, salt, and melted butter.

3. Once yeast mixture is foamy, add it to the stand mixer.

4. Using the dough hook, knead on medium speed until the dough is smooth and elastic, about 8 minutes.

5. Transfer dough ball to a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place (about 75 to 80 degrees F, or 25 degrees C) until doubled in size, about 1 1/2 hours.

6. Punch it down, then transfer dough to a work surface and knead a few times. Cut it in half and gently shape into two 3x6-inch loaves (be careful not to overwork the dough).

7. Place the loaves on a parchment-lined baking sheet and cover with plastic wrap. Let rise in a warm place until puffy, about 30 minutes to 1 hour.

8. Make the topping by whisking white sugar, brown sugar, and cinnamon in a small baking dish. Whisk melted butter and corn syrup in a separate small baking dish.

9. Preheat the oven to 350 degrees F (175 degrees C) and line two 9x5-inch loaf pans with parchment paper, leaving an overhang on both sides.

10. Cut four deep slashes across the top of each loaf (the loaves will deflate).

11. Dip each loaf in the butter-corn syrup mixture, coating it completely, then coat with the cinnamon-sugar mixture, making sure the mixtures get in all the crevices.

12. Place loaves in prepared loaf pans and drizzle with any remaining butter and cinnamon sugar.

13. Bake until golden brown, 25 to 30 minutes.

14. Lift the bread out of the loaf pans and let cool, about 15 minutes.

15. Meanwhile, make the glaze by whisking confectioners’ sugar, salt, melted butter, and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk, if needed to thin out the glaze.

16. Drizzle the glaze on the warm loaves or serve on the side for dipping.

Tonga Toast from Disney’s Polynesian Village Resort Ingredients: Sugar-Cinnamon

• 3/4 cup granulated sugar

• 2 teaspoons cinnamon

Batter

• 4 large eggs

• 1 1/3 cup whole milk

• 1/4 teaspoon cinnamon

• 1 tablespoon granulated sugar

Tonga Toast

• 1 quart canola oil, for frying

• 1 loaf sourdough bread (uncut, 12 inches long)

• 2 large bananas, peeled

Directions: For Sugar-Cinnamon:

Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For Batter:

Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga Toast:

1. Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)

2. Slice the bread into four three-inch-thick slices.

3. Cut each banana in half crosswise, then each piece lengthwise.

4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.

5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.

6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.

7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.

Ingredients

• 2 (20 ounce) cans crushed pineapple, drained

• 1/3 cup white sugar

• 2 tablespoons lemon juice

• 2 tablespoons lime juice

• 1 ½ cups heavy whipping cream

Directions Dole Whip

1. Blend pineapple, sugar, lemon juice, and lime juice together in a blender until mostly smooth; freeze until slushy consistency, 1 to 2 hours. Stir cream into pineapple mixture until evenly incorporated.

Courtesy allrecipes.com, disneyparks.com