Pineapple Bun

Instructions

1. Prepare the bread dough
   In a large mixing bowl, combine bread flour, granulated sugar, yeast, and salt. Add softened butter, warm milk, and beaten egg. Mix until a dough forms. Knead on a floured surface for 10-15 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
2. Make the cookie topping
   While the dough is rising, prepare the cookie topping. In a medium bowl, cream together softened butter and powdered sugar until light and fluffy. Add beaten eggs gradually while mixing. Sift in cake flour, baking powder, and milk powder if using. Mix until just combined. Cover with plastic wrap and refrigerate for 30 minutes.
3. Shape the buns
   After the dough has doubled in size, punch it down and divide into 12 equal portions. Shape each portion into a smooth ball and place on baking sheets lined with parchment paper, leaving space between each bun. Cover loosely with plastic wrap and let rest for 15 minutes.
4. Add the topping
   Remove the cookie topping from the refrigerator. Divide into 12 equal portions and flatten each into a thin disc between two pieces of parchment paper. Place each disc on top of a bun, covering about 2/3 of the surface. Use a sharp knife to score a criss-cross pattern on top to create the signature pineapple appearance.
5. Final proofing
   Let the buns proof for another 30 minutes until they increase in size by about 50%. Preheat the oven to 375°F (190°C) during this time.
6. Bake to perfection
   Brush the exposed dough (not the topping) with egg wash. Bake in the preheated oven for 12-15 minutes, or until the topping turns golden brown and the buns are cooked through. Rotate the baking sheets halfway through for even browning.