115g (1/2 cup canned crushed pineapple+it juice, room temperature, I let small pieces of pineapple here. 42g (3 tbsp) unsalted butter, melted. 75g (1/3 cup) sugar. 5g (1 tsp) salt. 2 medium eggs, beaten (take 1 tbsp for egg wash later). Stir 375g ( 3 cups) all-purpose flour. 7g (1 tbsp) instant yeast. 4g (1 tsp) vanilla sugar. Stir until combined The dough is sticky, add flour little at time while stirring/kneading, about 1/2 cup less/more On floured surface Knead for about 6 minutes. Dust with flour if sticky Put into lightly oiled bowl Cover until double in size, mine was about 2 hours Divide into 10 pieces Shape into ball I use a round pan enough for 9 pieces of bun The last piece divide into 8 small pieces snuggle between the bigger buns Cover for about an hour Dab with beaten egg (1 tbsp from the recipe) Bake at 180°C (350°F) preheated oven for 20-30 minutes. If the top get brown faster, cover with foil. Oven may vary