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“Delicious! The pineapple juice comes through and gives them a sweet finish.”
2hrs 25mins

Ingredients Nutrition


  1. I hand kneaded it all, almost literally slamming it onto the counter, stretching it out, and folding it on itself until it felt right.
  2. I let it rise for ninety minutes, checked on it, and it was ready. I gently laid it on the counter top, and simply weighed out 4 oz. dough strips. Shaped them with one hand into balls for surface tension, and then I pressed them with a hamburger press actually, just to make it more uniform. Placed them on parchment lined baking sheets, let those rise for 40-45 minutes, and then popped em in a 350 degree preheated oven for 20 minutes.
  3. Did the first batch at 25 minutes, and the bottoms were almost on the edge of being burnt. I was worried about that because of all the sugar, at 20 minutes they were PERFECT.

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