YOUR SOLIN GENERATED RECIPE
Hong Kong Sausage Pineapple Buns
Lean chicken sausages wrapped in a protein-rich Greek yogurt dough and finished with a golden, crumbly almond-honey topping that provides a satisfyingly sweet crunch.
INGREDIENTS
4 oz Lean chicken sausage
0.5 cup Whole wheat pastry flour
0.33 cup Non-fat Greek yogurt
0.5 tsp Baking powder
0.25 tsp Sea salt
1 large Egg
0 tbsp Almond flour
0 tsp Ghee
1 tsp Honey
0.25 tsp Vanilla extract
PREPARATION
Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the whole wheat pastry flour, baking powder, and sea salt.
Stir in the Greek yogurt and half of the beaten egg until a shaggy dough forms, then knead lightly on a floured surface.
Divide the dough into two equal portions and roll them out into rectangles.
Place a chicken sausage in the center of each rectangle and wrap the dough tightly around it, sealing the edges.
In a small bowl, combine the almond flour, softened ghee, honey, and vanilla extract to form a thick paste.
Flatten the almond paste into two thin discs and place one on top of each dough-wrapped sausage.
Brush the tops with the remaining beaten egg wash and score a crosshatch pattern into the almond topping.
Bake for 20-22 minutes until the buns are puffed and the topping is a beautiful golden brown.