Fluffy Hawaiian cookies balls

Submitted by enr on 09 Nov 2013
1/3 cup milk
1/2 cup sugar
1 tbsp dry yeast
1/4 cup olive oil
1/4 cup melted butter
2/3 cup mashed pineapple (passaged compote)
4 1/2 cups flour
2 large eggs
1 tsp salt
# spreads:
yolk 1
2 tbsp milk
1 tbsp sunflower oil
Fluffy Hawaiian cookies balls
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Standard way for kneading dough (for those who know how to knead) of these wonderful balls is the following: In the heated milk is added together with the yeast 1 tbsp sugar and flour in a large bowl. After the effervescent added to the mixture one after another, while beating with a mixer, the butter, olive oil, remaining sugar, eggs and pureed pineapple. Stir until complete dissolution of the sugar. Add 1/2 cup flour, beating until a homogeneous mixture, add salt and 1/2 cup again flour, again stirring until a homogeneous mixture. . and so add 1/2 cup he finished flour. You get slightly sticky dough, which leave to rise for about an hour and double in volume. Unconventional way for those who can not interfere (like me): In a shaker whisk the eggs, pineapple puree, sugar, olive oil, melted butter, milk and salt to a homogeneous mixture. As well dissolve the sugar is poured into bread machine, place the flour, yeast and 1 tbsp sugar (in this order) and turn the program dough. Once your dough rising, it split 12 balls (maybe more, depending on how you want to have your big the buns) and ranks in the pan. Leave them for 45 minutes to rise again. Before putting them to bake in the oven at 180 for about 25 minutes, coated them with broken egg yolk with milk and sunflower oil. Bake until browned. After removing them, no need to turn a towel because they are soft and fluffy even in the oven. Do not believe? Try and see for yourself! Enjoy your meal and Hawaiian!
1 user
09 Nov 2013


Only the lack of tinned pineapple stops me not to go to beat right now, I love sweet breads will try soon :)

xevi, pineapple exactly is the secret ingredient of these cakes. The dough is a little odd texture, is not elastic, but short, so do not be intimidated see him. However, the cakes are so soft that take them out of the pan is not afraid to mash them, because they lend themselves to the smallest touch, like cotton.

Good cakes are, thanks for the recipe :) My became darker top because anointed with milk (I'm out of eggs), but really mekichki and delicious.