When I bake sweet buns, many thought run in my mind. I have a very close relationship with buns as it is one of my favorite ways to eat bread. I have made several trips to Adyar bakery to buy the sweet buns for me and my mother. It is one of her ever favorite thing to eat and would not miss a chance to eat them. I have made the tutti frutti bakery style buns few months back and it was quite close to the buns we get in the Adyar bakery. I just wish, I was able to bake these Hawaiian Sweet Buns for my mother. The other favorite recipe of my mother is the Classic Butter Croissant.

These Hawaiian Sweet Buns are something that I have bought many several times and I just love the mild fruity sweetness and the wonderful feathery texture of the buns. I have many times avoided walking through the aisle where these Hawaiian buns are, fearing that I might end up buying these and eating them. I was thinking of making these buns eggless, but then dropped the idea as I realized that if I had to get the feathery texture of the King’s Hawaiian sweet buns, I have to make it with enriched dough.

The mild fruity flavor of the Hawaiian sweet buns is from the pineapple juice that we add in the dough. I have made the buns very small, so my boys can eat them as snack, but if preferred, you could make them slightly bigger. The smaller size is also so that I can control the number buns I am eating.

One thing I have to mention about the dough is that it is extremely sticky. Do not be tempted to add more flour than needed as it could make the buns tough. Add flour just enough to bring it together as dough. I kneaded the dough in my stand mixer and I added couple of tablespoons of extra flour than mentioned to bring it all together. My dough was still sticking to the bottom of the mixer bowl and I just scraped them off and formed a ball.

My other recipes this Marathon –

Soups

Appetizers / Snacks

Breads and Rolls

Preparation time – 25 minutes plus about 2 ½ to 3 hours of rising time

Baking time – 22 to 25 minutes

Difficulty level – medium

Recipe adapted from – KAF