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4 c all purpose flour, sifted Sweet Pineapple
4 bread flour, sifted Cinnamon Buns

¾ tbsp salt
2 tbsp active yeast For the filling:

1 tbsp baking powder 1 ½ c butter, melted Yield: 30-36 pcs
1 tbsp bread improver ¼ tbsp cinnamon powder
1 ¼ c sugar ¾ c condensed milk

¼ c warm milk 1 c California raisins
¾ tbsp cinnamon powder 3 c crushed pineapple

1 cup milk (evaporated) 1 ½ c bread crumbs
8 eggs yolks ¼ c vanilla sugar
1 c sugar
1 ¼ c butter, melted
1 tsp pineapple essence 1 tsp vanilla extract

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it stand
until foamy, about 10 minutes. In another bowl, sift together all the dry
ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs, egg

yolks, butter and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your
wrist to form a round ball. Repeat the procedure of kneading till dough is

elastic and smooth to touch. Put the dough ball in a greased bowl covered
with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface. Cut

dough into 60 gram balls. Flatten each ball with a rolling pin and put the
filling in the middle. Gather the edges together, then twist end to seal.

Place on the tray with the sealed side facing down. Brush with egg whites

and milk. Allow to rise for 30-45 minutes. Bake at 350°F for 20-25
minutes.
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