Using a dough hook on a standard mixer, add the butter, plain flour, sugar, salt and eggs. Mix this on a medium speed until the dough is combined and smooth to touch.
Once done, cover it with glad wrap and place it the fridge until you are ready to use it.
Method (bun):
Preheat the oven to 180 degrees. Into the mixing bowl, add the flour, sugar, yeast, eggs, and cream. Mix this on a medium speed for about a minute, add the salt, then gradually add the milk until the dough becomes smooth and combined (approx 5mins). Then add the butter and mix it on a low speed for about 10mins.
Once the dough is done, leave it cover in a warm area until the dough has doubled in size.
When both dough are ready (leave the dough from the fridge out for a while), flour the bench place the dough for the bun on the bench and press it down, keep adding flour until it isn't sticky to touch. Then divide the dough into six equal parts.
Using a rolling pin, roll out the pieces of dough into small circles, then add a spoonful of your pineapple mix, then seal both end so the mixture doesn't pop out. Roll each bun around until it becomes round and even, and place it on a baking tray lined with baking paper. Place it in a warm area until it doubles in size.
Using the dough from the fridge, using the exact method as before, cut it in to 6 pieces and roll it into circles the size of your buns. Then brush the tops of the buns with eggs and place the circles on top and make a pattern of your choice. Then place it in the oven for 20-30mins.
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