We hopped on a SWEET RIDE with Carol of @bakingzen with her fresh Hawaiian Bun Recipe! Buckle up for a luxurious treat that will have you speeding to the kitchen for more! Get on the gas and cruise on over to her website for more high end recipes!
Mercedes Bunz RecipePrint This
- 1/3 cup of warm milk (110-115°F)
- 1 Tablespoon of instant dry yeast
- ¼ cup brown sugar (or less if you want it less sweet)
- ¼ cup canola oil
- ¼ cup of cooled melted butter
- 2 large eggs (at room temperature)
- 2/3 cup of canned crushed or chopped pineapples (not drained)
- 4 cups of bread flour (all-purpose flour would work too), sifted
- 1 teaspoon of salt
- To brush the tops before baking:
- Beat 1 egg with ¼ cup water
- To brush the tops right after baking:
- 3 Tablespoons melted butter
- Maple Macadamia Nut Butter
- 1 cup of unsalted butter, room temperature
- 1/2 tsp of kosher salt (if you are using salted butter, omit)
- 1/3 cup of unsalted macadamia nuts, roughly chopped (if you are using salted nuts, then omit the kosher salt)
- ¼ cup of good maple syrup (more or less to your taste)
- Mix together the milk and yeast and set it aside until it starts to foam and bubble. If your milk is cold, this will take longer. (*Tip: if your yeast/milk mixture does not foam, then it might be dead. Dead yeast is never good. Discard and buy new yeast.)
- In a mixing bowl (or your stand mixer bowl), add oil, melted and cooled butter, sugar, eggs and pineapple. Mix with a spatula to combine.
- Using your dough hook attachment of your stand mixer, add about ½ cup of flour at a time, mixing well after each addition. You may need a little more or less than 4 cups of flour depending on the heat and humidity of your kitchen.
- Add the salt and continue to knead for about 7-10 minutes. It should be sticky but not gooey. You can tell it’s ready when the dough starts to form into the shape of a ball and not sticking to the side of the bowl as much. Add a little more flour if you feel that it is too sticky and not shaping into a ball.
- Take the ball of dough out of the bowl. Grease the bowl with oil (spray oil is fine). Put the dough back into the mixing bowl and roll the dough around so it’s coated in oil too. Then cover it with a warm damp cloth (cling wrap is fine too). Set it aside in a warm spot like the top of your fridge or in your oven (not turned on) with a pan of hot water. Let it rise for 60-90 minutes or until it has doubled in size.
- Prepare 2 square pans (8” or 9”) and either line it with parchment paper or grease it.
- Once the dough has risen, gently punch it down and divide it into 18 equal balls (If you are using a scale, they are about 60-62 grams each).
- To shape the bun, take a piece of dough and roll it into a ball. Flatten it slightly by pulling the edges out to smooth the top out while gathering the dough underside and pinching the dough together at one point. This will be your seam.
- Place the ball of dough with the seam side down onto your countertop. You only need to lightly dust your work surface if the dough is sticking too much. Use one hand to form the shape of a “C” and place it over the top of the dough and gently roll the dough in circles to form a nice ball. You don’t need to push too hard because the ball of dough should be able to move freely under your hands. Imagine that you’re rolling dice.
- Repeat with the remaining balls of dough until you have formed 18 buns and place them in your baking pan.
- Cover your pan with a warm damp tea towel or plastic cling wrap. Let it rise again for about an hour or so until it has doubled in size in a warm spot.
- Preheat the oven to 350° Beat together the egg and water and brush the tops of the risen buns with the egg wash.
- Bake for 25 minutes or until the tops are nicely browned. Immediately after taking the buns out of the oven while they are still hot, brush the tops with some melted butter. Serve warm.
Maple Macadamia Nut Butter
In a stand mixer with the paddle attachment, beat room temperature butter and salt (if using) until it’s fluffy. Add nuts and maple syrup and blend together. Once the ingredients are incorporated, it’s ready to use or you can scoop the butter onto a sheet of parchment paper and roll it into a log and store in the fridge.
Feel free to adjust the measurements of salt/nuts/maple syrup to your taste.