Ease of Preparation: Hard
Yield: 10 buns
Ingredients:
Dough:
- 2 tablespoons (30 ml) + 4 cups (960 ml) flour
- ¼ teaspoon (2 ml) + 1 teaspoon (5 ml) salt
- ½ cup (120 ml) water
- ½ cup (120 ml) sugar
- 2 teaspoons (10 ml) active dry yeast
- 1 cup (240 ml) heavy cream
- 2/3 cup (160 ml) milk
- 1 egg
Topping:
- ⅓ cup (80 ml) milk powder
- 1 cup (240 ml) cake flour
- ¼ teaspoon (1 ml) baking soda
- ¼ teaspoon (1 ml) baking powder
- ½ cup (120 ml) icing sugar
- ¼ teaspoon (1 ml) salt
- ¼ cup (60 ml) unsalted butter
- 1 tablespoon (15 ml) milk
- 1 egg yolk
- 1 egg yolk, for egg wash
Method:
To make the dough, add 2 tablespoons (30 ml) flour and ¼ teaspoon (1 ml) salt to water. Mix well to combine. Cook over heat, stirring, until it becomes a smooth paste. Remove from heat.
Add to the bowl of a stand mixer. Add remaining flour, remaining salt, sugar, and yeast.
Put mixer on to low.
Pour in heavy cream and milk, and continue mixing.
Crack in egg.
Mix for 10 minutes, occasionally scraping down the sides of the bowl.
Remove bowl from stand, cover with a damp tea towel, and set aside for 1 hour to rise.
After it has risen, turn dough onto a floured counter, and roll it out into a long rope.
Cut rope into 10 equal pieces. Roll each piece into a ball. Place under a damp tea towel to continue rising while you make the topping.
To make the topping, to another bowl, add milk powder, cake flour, baking soda, baking powder, icing sugar, and salt. Stir to combine.
Cut in unsalted butter using a fork or pastry cutter.
Pour in milk and stir.
Add egg yolk to bowl and mix in.
Divide topping into 10 equal pieces, and flatten into semi-circles.
Take one ball of risen dough, and place semi-circle topping on top.
Score with a crosshatch to create the ‘pineapple’ look.
Repeat until all dough and topping have been used up.
Brush tops of dough with egg yolk.
Bake in oven at 375 F (190 C) for 10-15 minutes.
Serve.