Ingredients

Method

In a large bowl, mix the all-purpose flour, cake flour, instant yeast, and sugar. Gradually add the warm milk and stir until a dough forms.

Add the softened butter and knead the dough until smooth and elastic. Cover the dough with a damp cloth and let it rise for 1-2 hours, or until doubled in size.

While the dough is rising, prepare the topping by creaming the softened butter and sugar together in a separate bowl. Add the egg yolk and mix until well combined.

Stir in the cake flour, baking powder, and vanilla extract until a soft dough forms. Wrap the topping dough in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Once the bread dough has risen, divide it into 8 equal portions. Shape each portion into a round bun and place them on the prepared baking sheet.

Divide the topping dough into 8 equal portions and roll each portion out into a flat, round disc. Place a disc of topping dough on top of each bread dough bun, gently pressing it down to cover the surface.

8. Bake the pineapple buns in the preheated oven for 15-20 minutes, or until the topping is golden brown and the buns are cooked through.

Remove the pineapple buns from the oven and allow them to cool on a wire rack for a few minutes before serving. Enjoy them warm or at room temperature.