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Ingredients
  • Sponge
  • ¼ cup (28g) King Arthur Unbleached All-Purpose Flour
  •  
  • 1 tablespoon instant yeast, SAF Gold instant yeast preferred
  •  
  • 2 tablespoons (28g) water
  •  
  • Dough
  • ½ cup (113g) pineapple juice, canned
  •  
  • ¼ cup (57g) softened, unsalted butter
  •  
  • ⅓ cup (71g) brown sugar
  •  
  • 2 large eggs plus 1 egg yolk, white reserved
  •  
  • 1 teaspoon vanilla extract
  •  
  • 2 ¾ cups (326g) King Arthur Unbleached All-Purpose Flour
  •  
  • 2 tablespoons (21g) potato flour
  •  
  • 1 ¼ teaspoons salt
Steps
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