Pineapple Bun

Water Roux Dough:
35g bread flour
175ml water

1. In a small pot, mix bread flour and water completely;
2. Put the pot on medium heat, stir constantly until it starts to solidify;
3. Remove from heat and let it cool down to room temperature.

Bread Dough:

550g bread flour

1 tsp salt

1 Tbsp dry yeast

1/3 cup granulated sugar

2 eggs (use 1.5 in the dough, and save 0.5 for brushing later)

150ml 5% cream

50g unsalted butter at room temperature

1. Mix the dry ingredients in a stand mixer bowl, then add the rest ingredients and cooled water roux dough;
2. In a stand mixer, mix for 8 minutes until the dough is elastic;
3. Lightly shape the bread dough into a big ball and put in a glass mixing bowl brushed with oil, cover with plastic wrap; let it rest for 45 mins;
4. Divide the dough into 14 pieces, lightly shape each into a ball, place on a baking sheet, cover with plastic wrap, and let it rest for 1 - 1.5 hours.

Pineapple Topping:

100g icing sugar

220g bread flour

1 tsp baking soda

1 egg

1 tsp vanilla extract

145g unsalted butter, melted and cooled

1. In a medium bowl, mix the dry ingredients together;
2. Add the rest ingredients, mixing well using a spatula;
3. Cover with plastic wrap, put into fridge for 15 mins;
4. Divide it into 14 pieces, roll into balls;
5. Flatten each ball between 2 pieces of plastic wrap, carefully transfer to cover the bread dough;
6. Brush with egg wash.

Preheat oven at 375 F, bake for 15 minutes or until top is golden.