Passion Fruit Pineapple Bun

Mix milk and eggs.

Add yeast and mix.

Mix high-gluten flour.

Cover with plastic wrap and ferment for 1 hour.

You can see many bubbles inside the well-fermented dough.

Add the dough ingredients other than butter to the stand mixer bowl.

Stir at low speed until there is no dry powder, then stir at high speed for 8 minutes.

Once a rough film appears, you can add the butter.

Stir at low speed until the butter is absorbed.

Then whisk at high speed for 10 minutes until a glove-like film forms.

Shape it, place it on a baking tray, cover with plastic wrap, and let it ferment for an hour and a half.

After fermentation, release the air, divide into portions of about 50 each, roll into balls, and let rest for 20 minutes.

Roll the rested dough into a long strip, spread jam on it, and it is enough to spread the jam on half of the dough.

Roll it up and place it in the baking tray.

Score with a knife and let it ferment for another one and a half hours.

Brush on the beaten egg.

Bake in the middle layer of the oven at 200 degrees for 20 minutes.

Freshly baked.