In a mixing bowl, mix together active dry yeast, water, milk and butter.
Pour in eggs and sugar, mixing well until incorporated.
Slowly stir in flour 1 cup at a time and knead on a lightly floured surface for about 8 minutes.
Put it in a bowl and cover with a kitchen towel and leave it to rise for about an hour or when double its size.
Bring it back to the floured surface punch it down a few times and roll.
Make a ball from the dough about 2 1/2 inches big.
Make a hole in the middle and add a teaspoon of pineapple Jam or paste.
Pinch the dough to close it and give it a gentle roll using your palm to form a ball.
Put it in a baking sheet and while waiting for the rest of the buns to be filled, cover with a kitchen towel or cling film to avoid too much exposure to the air.
Once done, leave it to rise for another 45 minutes while covered or when double its size.
While waiting for the bun to rise, preheat oven to 170°C.
Finally, brush the buns with butter and bake it for 10 minutes on a non-stick baking sheet.