Cranberry custard pineapple bun
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- 62½ g flour (for breading)
- 3¾ g milk powder (for breading)
- 7½ g active dry yeast (for breading)
- 2¼ g active dry yeast (for breading)
- 7½ g eggs (for breading)
- 35 g milk (for breading)
- ½ g salt (for breading)
- 5 g butter (for breading)
Add the flour, milk powder, sugar, dry yeast, egg and milk in a bowl, mix until the dough is smooth, then add the salt and soft butter, making the dough until soft and smooth. Cover the bowl with towel and place in a warm place until it grow to 2x it’s original size.
- 12½ g butter
- 5 g caster sugar (optional)
- 6¼ g eggs (optional)
- 17½ g milk powder (optional)
- 7½ g dried cranberries
After the dough we can make the custard filling. Put the soft butter and caster sugar together then use electric whisk to mix it until it’s smooth. Then add egg and mix it. In the end can put milk powder and cranberries together until it’s smooth then put in the fridge.
- 15 g butter (for coating)
- 12½ g sugar (for coating)
- 5 g eggs (for coating)
- 3¾ g milk powder (for coating)
- ¼ g baking powder (for coating)
- 25 g flour (for coating)
Now we make the bread coat. Use electric whisk mic butter and sugar, then add the egg and mix. When its smooth add the flour, milk power and baking powder then make the dough until its smooth. Separate the dough to 8 equal pieces and put in the fridge.
When the dough is done, we separate them to 8 pieces then let it rest about 15 minutes.
On a clean surface, roll out each dough ball to a flat circle and put about 25g custard filling in the middle then wrap it.
Roll out each coating ball into flat circle and place one on each bun.
Use knife and make pattern on each bun coat.
Cover all the buns and wait until its grow 1.5x original size. Then put egg on it.
Warm up the oven to 180 degrees and bake the buns about 16-18 minutes.
Enjoy your meal!