Start by mixing the warm milk with the yeast. Add a dash of sugar and let it sit for about 5-10 minutes until it becomes frothy. This lets you know that your yeast is alive and kicking!

In a large bowl, mix the strong bread flour, cake flour, sugar, and salt. Make a well in the center and pour in the activated yeast mixture, heavy cream, and the egg. Stir everything until it gathers into a soft dough.

Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth and elastic. Don’t let it get too dry; if it sticks to your hands, a bit of flour will do the job.

Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm place for about 1-2 hours or until it doubles in size.

While waiting, prepare the topping dough. Combine all topping ingredients — except the milk and egg yolk — in a bowl. Mix until crumbly. Add the milk and egg yolk, forming a soft dough.

Once the dough has risen, punch it down. Divide the dough into equal portions, the size of a golf ball. Shape each into a smooth ball, placing them onto a lined baking tray.

Divide the topping dough into small pieces. Flatten each piece and place it over each bun, smoothing it out. The topping should fit snugly.

Cover the pans with a cloth and let the buns rise for a further 30-45 minutes.

Preheat your oven to 350°F (175°C). Brush the buns with melted butter and bake for about 15-20 minutes or until golden brown.

Once out of the oven, brush a bit of melted butter over the tops and let them cool on a wire rack. And just like that, you have homemade pineapple buns! Serve them warm for the best experience.