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Recipe for pineapple buns
so start by making the milk bread dough. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.
While that’s happening, make the topping. Add the dry milk powder to a mixing bowl. If your dry milk powder has some larger clumps, crush them up with your fingers so it’s uniformly powdery.
Add the flour, baking soda, baking powder, and superfine sugar. Stir to combine. Add the shortening, milk, egg yolk, and vanilla. Use your hands to mix everything together into a dough. If it’s too dry, add a little more milk a teaspoon at a time until it comes together. Cover tightly with plastic wrap and set aside at room temperature.
When the pineapple buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls.leave them until until golden brown and finally set it to cool off
