Hong Kong Style Crackle Buns with Pineapple Banana Filling

Ingredients

• Nonstick cooking spray
• 1 envelope (.75 ounce) active dry yeast
• 4 cups gluten free flour plus additional for dusting
• ¼ teaspoon salt
• ¾ cup coconut sugar
• 1 cup rice milk
• 2 large eggs plus 1 egg yolk
• ½ cup natural buttery spread with olive oil
• 3 tablespoons gluten free custard powder
• ½ teaspoon baking powder
• 1 large ripe DOLE^® Banana, peeled
• 1 cup chopped DOLE^® Pineapple

Directions

1. Line a rimmed baking pan with parchment paper; spray a large bowl with nonstick cooking spray. Whisk yeast, 3 cups flour, salt and ¼ cup sugar in the bowl of a stand mixer. Whisk ½ cup each milk and flour in a small saucepan; cook over medium heat 3 minutes, whisking frequently. Attach dough hook to stand mixer; with mixer on medium-low speed, gradually add 1 egg, milk mixture and remaining ½ cup milk to yeast mixture until incorporated. Gradually add ¼ cup buttery spread, making sure each addition is fully incorporated before adding the next; with mixer on medium speed, knead 3 minutes or until dough is soft.
2. Knead dough on a lightly floured work surface 2 minutes or until smooth and elastic, dusting with additional flour as needed; form into a ball and place in prepared bowl. Cover bowl with plastic wrap; let stand at room temperature 1 hour.
3. Whisk remaining ¼ cup buttery spread in a medium bowl 1 minute or until pale and fluffy; whisk in egg yolk. Whisk custard powder, baking powder and remaining ½ cup each flour and sugar in a separate medium bowl. Whisk custard powder mixture into buttery spread mixture; cover and refrigerate at least 1 hour or up to overnight. Makes about 1 cup.
4. Mash banana with back of a fork in a small bowl; whisk in pineapple. Makes about 1½ cups.
5. Divide dough into 12 equal pieces on a lightly floured work surface; roll each into a 4-inch circle with rolling pin and top each with about 1½ tablespoons banana mixture. Carefully bring edges of dough circles together over banana mixture and press to seal; place seam side down on prepared pan and let stand at room temperature 30 minutes.
6. Preheat oven to 350℉; whisk remaining 1 egg in a small bowl and brush some over buns. Gently press custard mixture into tops of buns; brush with some egg. Bake buns 20 minutes or until golden brown and "cracked"; cool 10 minutes on pan, then transfer to wire rack to cool completely. Makes 12 buns.

Tips & tricks

If you can’t find custard powder, an equal amount of vanilla instant pudding & pie filling powder can be used in place of the custard powder.

If not eating the buns right away, freeze buns in freezer-safe zip-top plastic bags up to 1 month; thaw buns at room temperature 1 hour.