Equipment
Ingredients
Dough Base
- 240 ml pineapple juice
- 7 g active dry yeast
- 50 g granulated sugar
- 420 g all-purpose flour
- 6 g fine sea salt
Enrichment
- 1 egg, lightly beaten
- 2 egg yolk, lightly beaten
- 55 g unsalted butter, room temperature
Nutrition (per serving)
Method
Simmer the pineapple juice in a small saucepan over medium-high heat until it reduces to 180ml (3/4 cup), which takes about 10 minutes.
Transfer the reduced juice to a liquid measuring cup and allow it to cool until it reaches 41-43°C (105-110°F).
Stir the yeast into the warm juice and let it sit until it becomes foamy, about 5 minutes.
Combine the sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.
Set the mixer to low speed and add the yeast mixture, whole egg, and egg yolks. Knead until the flour is hydrated and the dough becomes smooth, about 5 to 10 minutes.
Add the room temperature butter pieces one at a time. Increase to medium speed and knead until the dough is elastic and slightly sticky, about 5 to 10 minutes.
Form the dough into a ball and place it in a bowl. Cover with plastic wrap and let it rise in a warm, draft-free area until doubled in volume, approximately 1.5 hours.
Grease a 9x13 inch baking pan with butter. Turn the dough onto a clean surface and divide into 16 equal portions.
Roll each portion into a tight ball and arrange them in the prepared pan. Cover loosely and let rise until puffy and doubled, about 45 to 60 minutes.
Preheat your oven to 175°C (350°F).
Bake the buns for 20 minutes or until the tops are golden brown and the internal temperature reaches 88°C (190°F).
Chef's Notes
- Reducing the pineapple juice concentrates its sugars and flavor, which is key to the subtle sweetness of these buns. Ensure you reduce it to the specified amount for the correct dough consistency.
- The addition of egg and egg yolks enriches the dough, contributing to a tender crumb and a beautiful golden hue. Make sure they are at room temperature for better incorporation.
- Proper kneading is crucial. The dough should be elastic and slightly tacky but pull away from the sides of the bowl. Over-kneading can result in a tough bun, while under-kneading will yield a dense texture.
- The second proofing (step 9) is essential for achieving light and airy buns. Ensure the buns are puffy and have nearly doubled in size before baking for optimal volume.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent drying.
Freezer: 3 months — Wrap individually in plastic wrap before placing in a freezer bag.
Reheating: Warm in an oven at 150°C (300°F) for 5-8 minutes.
