Hawaiian buns

Votes: 2

Time: 4 hours 15 minutes
Complexity: easily
Quantity: 16 buns (50 g each)

Nutritional value per serving:

Calories 149, total fat 4 G., saturated fats 2 G., proteins 4 G., carbohydrates 24 G., fiber 1 G., cholesterol 42 mg, sodium 195 mg, sugar 5 G.

These fluffy Hawaiian buns are so delicious, you won't be able to stop eating them. They're soft and slightly sweet, thanks to the brown sugar and pineapple juice mixed into the dough. You won't notice a strong pineapple flavor, but you'll still be reaching for another bun. The yeast dough is made with potato and wheat flour; due to the sugar, it may take longer to rise, so be patient. To prevent the buns from sticking to your hands while kneading, you can lightly grease them with vegetable oil. Serve the finished buns instead of bread with any dish or use them to make burgers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1/4 cup (28 g) premium flour
1 tbsp. instant yeast
2 tablespoons of water

Dough

0.5 cups (113 g) canned pineapple juice
1/4 cup (57 g) softened butter
1/3 tbsp. (71 g) brown sugar
2 large eggs + 1 yolk, put the white aside
1 tsp vanilla extract
2 and 3/4 cups (326 g) premium wheat flour
2 tbsp (21 g) potato flour
1 and 1/4 teaspoons salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, premium flour, Pineapple juice, brown sugar, eggs, Hawaiian buns

Cooking the dish according to the recipe:

DoughCombine all the dough ingredients in the bowl of a stand mixer or bread machine. Let sit for 15 minutes.
Add pineapple juice, butter, brown sugar, eggs, yolk and vanilla and mix.

Mix the remaining wheat flour, potato flour and salt separately and add to the liquid mixture.
Mix and knead the dough until it's firm and smooth; it will be very sticky at first. If you're using a mixer, knead with the paddle attachment for about 3 minutes on medium-high speed; then scrape all the dough into the center of the bowl and switch to the dough hook.
Continue kneading at medium speed for another 5 minutes. The dough may form a very soft ball, but it will likely still stick to the bottom of the bowl. If you're using a bread machine, simply let it run through the entire cycle. If the dough doesn't form a ball, add 1-2 tablespoons of flour.
Lightly grease a large bowl (8 cups) with vegetable oil. Form the dough into a ball and place it in the bowl. Cover and let rise for about 1.5-2 hours. If you're using a bread machine and the dough hasn't doubled in size by the end of the cycle, simply let it rest in the machine for an additional 30-60 minutes.

Note

If the dough isn't rising well, the sugar may have absorbed all the yeast's liquid, leaving it dry. You'll need to extend the yeast's fermentation time.

To avoid damaging the gluten, microwave the pineapple juice to 90°C to inactivate the enzymes. Then cool to a comfortable temperature.
Grease a 22x32cm pan with butter.
Gently punch down the dough. Divide it into 16 equal pieces, first cutting in half, then in half again, and so on. Form each piece into an even ball. Place the buns in the pan.
Carefully cover the dough with lightly greased plastic wrap. Let rise in the pan for 1 hour, until the buns are puffy. Towards the end of the proofing time, preheat the oven to 175°C.
Beat the reserved egg white with 1 tablespoon of cold water and brush the tops of the buns to give them a shiny crust.
Bake the buns for 20-25 minutes, or until their internal temperature reaches 185°F (88°C) on a digital thermometer. Remove the buns from the oven and after a few minutes, place them on a wire rack to cool.
Serve warm with hamburgers or for breakfast with butter and jam. Wrap leftover buns tightly and store at room temperature for several days; freeze for longer storage.