Easy Pineapple Buns
Soft, fluffy, and irresistibly golden, these Easy Pineapple Buns are a delightful treat inspired by the classic Hong Kong bakery favorite, made simpler for home bakers. Despite their name, there's no actual pineapple involved—these sweet buns are topped with a buttery, crumbly pastry crust scored in a pineapple-like pattern, creating a uniquely textured and visually stunning bread. With a pillowy interior and a caramelized topping that melts in your mouth, these buns strike the perfect balance of flavors and textures. Requiring just a few pantry staples like all-purpose flour, sugar, and butter, this recipe is approachable yet impressive. Whether you're new to bread-making or a seasoned baker, the step-by-step instructions and accessible ingredients make crafting bakery-quality pineapple buns at home incredibly rewarding. Serve them fresh and warm with a cup of tea or coffee for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 120 milliliters Milk
- 40 grams Sugar
- 40 grams Unsalted butter (softened)
- 7 grams Instant yeast
- 1 teaspoon Salt
- 1 large Egg
- 100 grams Cake flour
- 55 grams Powdered sugar
- 1 large Egg yolk
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 teaspoon Milk (for pastry topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast for the dough.
Warm the milk slightly (lukewarm, not hot) and add it to the dry ingredients.
Lightly beat the egg and add it to the mixture.
Knead the dough by hand or using a stand mixer with a dough hook until it comes together.
Add the softened butter and continue kneading for about 8–10 minutes until the dough is smooth and elastic.
Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
While the dough is rising, make the pastry topping by creaming together the softened butter, powdered sugar, and egg yolk in a bowl.
Mix in the cake flour, baking powder, vanilla extract, and milk until a soft, pliable dough forms.
Divide the pastry topping into 8 equal portions and roll each piece into a flat, circular disc. Cover and set aside.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a round ball and place them on a baking sheet lined with parchment paper.
Place a pastry disc on top of each bun, slightly pressing it down to cover the bun's surface.
Use a knife to gently score a crisscross pattern on the pastry topping, mimicking the texture of a pineapple skin.
Cover the buns loosely and let them proof again for about 30 minutes.
Preheat the oven to 180°C (350°F) during the second proofing.
Once proofed, bake the buns in the preheated oven for 12–15 minutes, or until the pastry topping is golden brown.
Allow the buns to cool slightly on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 12.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 82 mg | 2% | |
*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.
