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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Delicious! The pineapple juice comes through and gives them a sweet finish. Ingredients:
1 tablespoon yeast |
3 eggs |
3/4 cup pineapple juice |
1/2 cup water |
1/2 cup sugar |
1/2 teaspoon ground ginger |
1 teaspoon vanilla or 1 coconut extract |
1/2 cup butter |
6 -7 cups flour |
Directions:
1. I hand kneaded it all, almost literally slamming it onto the counter, stretching it out, and folding it on itself until it felt right.
2. I let it rise for ninety minutes, checked on it, and it was ready. I gently laid it on the counter top, and simply weighed out 4 oz. dough strips. Shaped them with one hand into balls for surface tension, and then I pressed them with a hamburger press actually, just to make it more uniform. Placed them on parchment lined baking sheets, let those rise for 40-45 minutes, and then popped em in a 350 degree preheated oven for 20 minutes.
3. Did the first batch at 25 minutes, and the bottoms were almost on the edge of being burnt. I was worried about that because of all the sugar, at 20 minutes they were PERFECT.
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