Dairy-Free Pineapple Bun
Indulge in the delightful flavors of this Dairy-Free Pineapple Bun recipe, a plant-based twist on the classic Hong Kong bakery favorite. These soft, fluffy buns boast a perfectly golden, crumbly, and sweet coconut-infused topping that mimics the iconic look and feel of traditional pineapple buns—without using any dairy. Made with a blend of coconut oil and coconut milk, this recipe is perfect for those seeking a vegan alternative without compromising on the signature richness and texture. With minimal prep time and simple ingredients like all-purpose flour, instant yeast, and powdered sugar, these buns are a must-try for baking enthusiasts and lovers of Asian desserts. Serve them warm for breakfast, brunch, or as a snack, and enjoy a comforting, dairy-free bakery treat in the comfort of your home.
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Recipe Information
Ingredients
- 350 grams all-purpose flour
- 7 grams instant yeast
- 50 grams sugar
- 5 grams salt
- 200 milliliters water
- 50 grams coconut oil
- 30 milliliters coconut milk
- 5 grams baking powder
- 120 grams all-purpose flour
- 60 grams powdered sugar
- 30 grams coconut oil
Instructions
In a mixing bowl, combine 350 grams of all-purpose flour, 7 grams of instant yeast, 50 grams of sugar, and 5 grams of salt.
Gradually add 200 milliliters of water and knead the mixture into a dough for about 5-7 minutes until smooth.
Add in 50 grams of coconut oil and continue kneading until the dough is elastic and smooth.
Cover the dough with a damp cloth and let it rise in a warm place for around 1 hour, or until it has doubled in size.
Meanwhile, prepare the topping by mixing 30 grams of coconut oil with 60 grams of powdered sugar until fluffy.
Add 30 milliliters of coconut milk and mix well.
In a separate bowl, sift together 120 grams of all-purpose flour and 5 grams of baking powder, then gradually fold this into the coconut oil and sugar mixture. Knead lightly to form a dough.
Divide the rising dough into 8 equal pieces and shape them into buns. Place them on a baking tray lined with parchment paper.
Divide the topping dough into 8 equal parts, flatten each piece and place over the buns.
Let the buns rest for another 15 minutes to rise slightly.
Preheat the oven to 180°C (350°F) and bake the buns for 15 minutes or until golden brown on the top.
Let the pineapple buns cool on a wire rack before serving.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 477.0 g | 173% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 111.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
