Directions
- 1Activate yeast by mixing it with warm water and sugar and let it sit.
- 2In a stand mixer, combine milk, heavy cream, egg, sugar, salt, butter, bread flour, and activated yeast.
- 3Knead on low for 20 minutes, gradually adding vegetable oil.
- 4Transfer the dough to a greased bowl to proof for an hour and a half.
- 5Once double in size, divide it into small buns and rest for 20 minutes.
- 6For the cookie-like topping, whip butter.
- 7Mix in vegetable oil, cake flour, egg, baking soda, and baking powder.
- 8Add sugar and knead slightly before wrapping it in plastic wrap to chill for 30 minutes.
- 9To assemble, flatten the topping into thin circles and lay it over each bun.
- 10Brush with egg wash.
- 11Score the signature pineapple pattern with a knife.
- 12Bake at 350°F for 15 minutes.
Ingredients
- 345 g bread flour
- 80 g whole milk
- 100 g heavy cream
- 1 egg
- 30 g sugar
- 20 g butter
- 5 g vegetable oil
- 3 g instant yeast
- 6 g salt
- 50 g butter
- 200 g cake flour
- 3 g baking soda
- 3 g baking powder
- 50 g vegetable oil
- 120 g sugar
- 1 egg
Equipment
stand mixergreased bowlovenplastic wrapknife
Tips
- My mom speeds up proofing by placing the dough in the oven with a bowl of hot water.
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