Pineapple Buns

Photo: flickr user Marshall Astor - Food Pornographer

Ingredients

1 pkt active dry yeast - (¼ oz)

teaspoon sugar

cup warm water (110 degrees)

cup bread flour

4 cups bread flour

cup sugar plus

2 tablespoons sugar

3 eggs

cup warm water (110 degrees)

cup milk

2 tablespoons non-fat dry milk

cup lard or vegetable shortening melted

cup all-purpose flour

cup non-fat dry milk

cup super fine sugar

cup chilled lard or vegetable shortening

1 tablespoon milk

1 tablespoon mashed pineapple

egg yolk

teaspoon baking soda

teaspoon baking powder

teaspoon vanilla extract

1 egg lightly beaten

Preparation

Stir the dry yeast and 3/4 sugar into 1/2 cup warm water until dissolved. Let stand 10 minutes. Add 3/4 cup bread flour and stir until the mixture forms a paste. Let stand until frothy, about 10 minutes.

For the Dough: Sift 4 cups bread flour into a mound on the work surface and make a well in the center of the mound. Add 3/4 cup plus 2 tablespoons sugar, the eggs, 1/2 cup warm water, 1/4 cup milk and 2 tablespoons dry milk to the well. Using a fork, beat the ingredients in the well until blended, then gradually draw the flour from the sides of the well into the mixture to make a soft dough.

Stir the melted lard or shortening into the yeast paste. Stir the yeast paste mixture to the soft dough until incorporated. Stretch and pound the dough against the table several times until elastic. Place the dough into a greased mixing bowl, turn to coat all sides and cover the bowl with a damp towel. Let rise in a warm place until the dough is doubled in bulk, about 1 1/2 hours.

Remove the dough from the bowl and shape into roll about 18 inches long. Cut crosswise into 24 pieces (about 2 ounces each). Knead each piece of dough into a round ball. Arrange the dough balls on a greased baking sheet and cover them with a damp towel. Let rise in a warm place until doubled, about one hour.

Meanwhile, make the Topping: Sift the flour and milk powder into a mound on the work surface.

Make a well in the center of the mound and add the extra fine sugar, 1/4 cup chilled lard or vegetable shortening, 1 tablespoon milk, the pineapple, egg yolk, baking powder, baking soda, and vanilla extract to the well. Using a fork, gradually draw the flour into the ingredients in the well and mix to form a soft dough.

Divide the topping into 24 equal portions. Roll each into a round 1/4-inch thick. If the dough balls haven't risen enough by the time the topping dough is made, cover the topping dough with a damp cloth to prevent it from drying out.

For the Bun

Preparation: Preheat the oven to 350 degrees.

When the dough balls have doubled in size, top each with a round of the topping dough and brush the tops with the beaten egg. Bake the buns 15 to 18 minutes, or until golden brown. Serve hot, warm or room temperature.

This recipe yields 24 buns.

Variation: This dough can also be used to make a custard-filled bun. After the dough has risen for the first time, divide it into 25 pieces. With the palms of your hands or a rolling pin, flatten the dough into a 3-inch circle. Place 1 heaping tablespoon of custard filling and 1 teaspoon chopped candied pineapple into the center. Gather the sides of the dough together, to enclose filling and pinch to seal. Place the bun, seam-side down, on a baking sheet. Set in a warm place and let rise for the second time. Before baking, sprinkle 1 tablespoon of white sesame seeds or flaked sweetened coconut over the topping.

Yield: 24 buns