We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer.
Pineapple Buns are a go-to pastry in Chinatown markets and restaurants throughout the U.S. Thanks to a sugary backed topping, they are both fluffy and crunchy. And there's no limit to the fillings - sweet or savory - that you can add to them.
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We want to make the process foolproof.