Pineapple Bun
Indulge in the rich, golden delight of a classic Pineapple Bun—a beloved Hong Kong bakery treat that’s as visually striking as it is delicious. Despite its name, this irresistible pastry contains no pineapple; instead, it gets its characteristic criss-cross topping from a flaky, buttery crust that bakes to a caramelized golden hue, resembling a pineapple’s exterior. The fluffy, tender bread base is made with a combination of all-purpose and cake flours, while the crisp topping is infused with the sweet notes of vanilla and powdered sugar. Perfect for breakfast, a midday snack, or dessert, these buns strike a balance between light sweetness and indulgent texture. With step-by-step kneading, rising, and baking instructions, this recipe is beginner-friendly and yields eight buns that are utterly bakery-worthy. Elevate your baking game and wow your family with these iconic Pineapple Buns!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 tablespoon Instant yeast
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 125 milliliters Whole milk
- 30 grams Unsalted butter
- 2 large Eggs
- 100 grams Cake flour
- 1 teaspoon Baking powder
- 70 grams Unsalted butter (for topping)
- 60 grams Powdered sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (for brushing)
Instructions
In a large bowl, mix together 300 grams of all-purpose flour, 1 tablespoon of instant yeast, 50 grams of granulated sugar, and 1 teaspoon of salt.
Warm 125 milliliters of whole milk until lukewarm, and add it to the dry ingredients.
Add 30 grams of unsalted butter and 1 large egg to the mixture.
Knead the dough for about 10 minutes until it is smooth and elastic, or use a stand mixer with a dough hook attached.
Cover the dough with a damp cloth and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
While the dough is rising, prepare the topping by creaming 70 grams of unsalted butter with 60 grams of powdered sugar until light and fluffy.
Beat in 1 large egg yolk and 1 teaspoon of vanilla extract.
Sift in 100 grams of cake flour and 1 teaspoon of baking powder, then mix until just combined to form a soft dough.
Place the topping dough in the refrigerator for about 30 minutes to firm up.
Once the main dough has risen, punch it down and divide it into 8 equal portions.
Shape each portion into a round bun and place on a baking sheet lined with parchment paper.
Remove the topping dough from the refrigerator and divide it into 8 equal portions.
Roll each portion of topping dough into a flat disc that can cover the top of each bun.
Place the discs over the buns and press lightly.
Use a sharp knife to gently score a criss-cross pattern on each topping to create the 'pineapple' look.
Cover the buns with a damp cloth and allow them to rise for another 30 minutes.
Preheat the oven to 180°C (356°F).
Brush the top of each bun with 2 tablespoons of milk.
Bake in the preheated oven for 12-15 minutes, or until the top is golden brown.
Remove from the oven and cool on a wire rack before serving.
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 3057 mg | 133% | |
| Total Carbohydrate | 431.3 g | 157% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 119.3 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 419 mg | 32% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1015 mg | 22% | |
*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.
