Pineapple bun (brioche-ananas)

Instructions

1. Mix the flour, sugar, yeast and salt. Add the lukewarm milk, egg and vanilla, then knead for 8 minutes.
2. Gradually work in the softened butter and keep kneading until you have a smooth, elastic dough.
3. Let the dough rise under a cloth for 1 hour at room temperature, until it doubles in size.
4. Meanwhile, make the crumble: work together the butter, sugar, flour and egg until you have a sandy dough, then refrigerate.
5. Divide the dough into 4 balls, shape each into a small bun and place them on a baking sheet lined with parchment. Let them rise for 30 minutes.
6. Roll the crumble out between two sheets of parchment, cut out discs the size of the buns and place them on top.
7. Lightly score the surface with a knife to mimic pineapple skin.
8. Bake at 180 °C for 15 minutes, until the top is golden and the bun sounds hollow when tapped.