This recipe is adapted from Sonia’s recipe. Original can be seen here
400 g salted butter, at room temperature
114 g condensed milk
2 egg yolks + 1 tablespoon egg whites
582 g all-purpose flour
1 tbs of vanilla extract
note: if using unsalted butter, add 2/3 tsp salt
Pineapple Filling (make your own or use store bought if lazy) ~ weigh out 8g and roll into balls.
Prepare egg wash in a bowl. Use egg yolk only for more yellow colour. Mix with some oil for more shine.
Cream the butter, salt and condensed milk together until light and creamy. Add in the egg yolks and vanilla extract and beat until well combined.
Next add the sifted flour and mix on low speed until a dough forms. The dough is ready when it no longer sticks to your hands. Use a presser to press out strips of dough, add a piece of pineapple jam and roll up. Cut off extra dough. Repeat until all jam balls and dough are used up.
Apply egg wash and bake at 160C for 20-30 minutes or until golden.