Pineapple Bun

Method

Make the dough by combining strong flour, sugar, salt and yeast. Add beaten egg, milk and water, then knead for 10 minutes. Gradually incorporate 25g softened butter and knead until smooth and elastic, about 5 minutes. Place in an oiled bowl, cover and prove for 90 minutes until doubled. Meanwhile, prepare the topping by creaming 40g butter with icing sugar, then mix in egg yolk and condensed milk until pale. Fold through 100g plain flour until just combined. Divide dough into 12 equal pieces, shape into smooth balls and place on lined trays. Cover and prove for 45 minutes until puffy. Spoon generous portions of topping mixture onto each bun and spread to cover, creating a slightly cracked appearance. Bake at 190°C for 15-18 minutes until golden brown. The topping should crack during baking, creating the characteristic pineapple-like pattern.