Ingredients
Method
- In a medium bowl mix together the pineapple juice, yeast and granulated sugar. Then let it sit for 20 min. for the yeast to activates.
- In another bowl mix the buttermilk, eggs, vanilla, and butter together, and set aside.
- In a different big bowl, sift together the flour, milk powder, brown sugar and salt. Now stir in the yeast and buttermilk mixtures and mix using a wooden spoon until you get a well combined dough.
- Place the dough on a working surface and knead for 15 min. until it becomes soft and elastic (this whole process can also be made using a standing mixer with the dough hook attchment).
- Place the dough in a bowl previously oiled and cover it with a kitchen towel. Let the dough rest for two hours or until it doubles its size.
- Once this happened, place the dough on the working surface again and cut it into 12 same-size portions.
- Form balls with each portion to create buns and place them, without too much space between each other, in a previously greased rectangular baking pan.
- Cover the pan with a kitchen towel and let the buns rest again until they double their size (about an hour).
- 20 minutes before the buns have doubled their size, preheat the oven at 375° F (180ºC)
- For the egg wash, in a small bowl just mix the egg yolk and milk.
- Once the buns have doubled their size, brush them with the egg wash and bake at 375°F (180ºC) for 20 minutes or until they turn golden brown.