pineapple bun (bolo bao)

ingredients:

(dough)

1 1/2 cup shredded mozzarella

4 tbsp cream cheese

2 cups almond flour

3 tsp psyllium husk powder**

2 large eggs

1 1/2 tsp baking powder

2 tbsp sweetener*

1 pinch salt

(topping)

3 tbsp unsalted butter (softened)

3 tbsp sweetener*

1 egg yolk

2/3 cup almond flour

1/4 tsp baking powder

1 tsp psyllium husk powder**

1/2 tsp vanilla extract

1 egg (beaten for egg wash)

instructions

*preheat oven to 350°F

(dough)

1. microwave mozzarella and cream cheese in 30 second intervals, stirring in between, until melted and smooth

2. add almond flour, psyllium husk powder, egg, baking powder, sweetener, and salt to cheese mixture and (once cool enough) kneed together with hands into uniform dough

3. rest dough at room temperature for at least 5 mins

(topping)

1. in another bowl, cream butter and sweetener

2. beat in egg yolk and vanilla extract

3. stir in almond flour, psyllium husk powder, and baking powder until combined

4. refrigerate topping mixture until firm enough to handle

(assembly)

1. divide dough into 12 equal parts, shape into smooth balls and space apart on tray lined with parchment paper

2. divide topping into 12 parts, flatten each into a thin disk, and place over each bun

3. use a paring knife to score a crosshatch pattern in the toping

4. brush each bun with egg wash

5. bake for 18-20 mins, until golden brown and set

6. allow buns to cool on tray for at least 10 mins before enjoying

notes:

*i prefer using erythritol and monkfruit blend

**blend whole psyllium husks into powder as alternative