Directions

1. To Prepare Sugar Dough Roll:

   1. In a large bowl, melt 1/4 cup butter then blend with and powdered sugar until fully incorporated.

   2. Add in 1-1/4 cups cake flour, 1 egg, and 1 egg yolk until a dough is formed; allow dough to rest in fridge.

   3. Roll out the dough thin and cut into 12 rounds, large enough to drape over top of each bun. Set aside.

2. To Prepare Pineapple Bun:

   1. Preheat oven to 350°F.

   2. Place bread flour in stand mixer with hook attachment.

   3. Heat heavy cream and 1 cup milk to 100°F. Allow mixture to become foamy.

   4. Add sugar and yeast to milk and heavy cream; mix until fully incorporated.

   5. Add yeast mixture to stand mixer and knead dough; slowly add 1/2 cup cake flour and 1-1/2 teaspoon salt on medium speed until dough is smooth, elastic and soft.

   6. Place dough in a bowl wrapped in plastic wrap and allow to rise in a warm place until dough has doubled in size; about 2 hours.

   7. Portion bread dough into 8 equal portions (3.3 oz each); allow to rest for 30 minutes.

   8. Place bread dough portions onto sheet pan lined with parchment paper. Drape scored and egg washed sugar dough rounds across top of buns.

   9. Place buns into oven for 10 minutes or until buns are golden brown done.

   10. Set aside and allow to cool.

3. To Prepare Pineapple Custard Cream:

   1. In a medium pot over medium-high heat, pour 2½ cups whole milk, 1/2 cup sugar, 1/4 tsp salt and vanilla. Let heat until simmers then remove from heat.

   2. In another bowl, whisk together cornstarch, all-purpose flour, 4 egg yolks, 1/2 cup whole milk.

   3. Gently and slowly pour the warm vanilla milk mixture into the egg mixture, whisking rapidly to avoid coagulation.

   4. Transfer mixture back to cooking pot and warm over medium-high heat, stirring until liquid thickens to create pastry cream.

   5. Once thickened, remove from heat and pour into clean dry bowl.

   6. Whisk in 1/4 cup butter and place bowl in ice bath until mixture becomes room temperature.

   7. Place plastic wrap on the top of pastry cream bow in order to keep film from forming.

   8. Store in refrigerator until ready for use.

4. To Serve:

   1. Slice pineapple bun in half horizontally.

   2. Fill bun with1/3 cup of the pineapple custard cream and top with 2 Tablespoons of pineapple cubes. Top with crown and serve immediately.