Pineapple Carrot Coffee Ring

Combine active dry yeast with warm water (110°F–115°F) and let stand for 5 minutes until foamy, indicating the yeast is active.

Whisk together the egg and honey in a large mixing bowl, then add the foamy yeast mixture and stir to combine.

Drain the crushed pineapple, reserving the juice, and add the pineapple to the wet ingredients along with grated carrots, raisins, salt, cinnamon, and ground nutmeg; stir well.

Add unbleached white flour, whole wheat flour, bran, and vegetable oil to the mixture, stirring until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic, adding reserved pineapple juice if the dough is too dry.

Transfer the dough to an oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 45 minutes until doubled in size.

Punch down the dough and shape it into a ring or oval on a parchment-lined baking sheet, pinching the edges together to seal.

Cover the shaped dough with a damp kitchen towel and let rise for 20 minutes until puffy.

Preheat the oven to 375°F while the dough rises for its second proof.

Sprinkle sunflower seeds evenly over the top of the risen dough ring.

Bake for 28–32 minutes until golden brown and the internal temperature reaches 190°F when measured with an instant-read thermometer.

Cool the coffee ring on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.