This recipe is best with
Recipe Ingredient
- Dough
- 500g high protein flour
- 100g castor sugar
- 2 eggs
- 40ml milk
- 165ml warm water
- 3 tsp instant yeast
- 1½ tsp melted butter
- Topping
- 200g plain flour
- 15g milk powder
- 120g extra fine castor sugar
- 55g chilled butter
- 1/4 tsp bicarbonate of soda
- 3/4 tbsp UHT milk
- 1/2 an egg yolk
- 1/4 tsp vanilla essence
- 1 tbsp mashed or puréed pineapple
- Glaze
- 1 egg, lightly beaten
Instructions
- Sift flour into the bowl of an electric mixer. Stir in the rest of the ingredients. Attach a dough hook and beat for 4-5 minutes or until dough is smooth. Cover with a damp tea towel and leave to rise for 30-35 minutes or until double in bulk.
- Punch down the dough and knead by hand for 2-3 minutes or until smooth. Divide dough into 20-22 equal portions of 50-60g each. Roll each portion into a ball. Arrange the balls on a lightly-greased baking tray. Cover with cling film and leave to proof for 40-45 minutes.
- To prepare the topping: Sift the flour and milk powder into a large mixing bowl. Make a well in the centre and add the rest of the ingredients. Mix well to combine into a dough. Divide into 20-22 equal portions.
- Roll out each portion into a thin round. Cut criss-cross patterns lightly on each piece of round and place the topping on each ball of dough. Brush with beaten egg to glaze the topping and bake in preheated oven at 180°C for 15 minutes.
