Pineapple Hot Cross Buns
Elevate your Easter celebrations or everyday baking with these delectable Pineapple Hot Cross Buns, a tropical twist on the classic treat. Infused with sweet crushed pineapple, tangy pineapple juice, and warm spices like cinnamon and nutmeg, these soft and fluffy buns are packed with golden raisins for added texture and sweetness. A signature cross of flour paste adorns each bun, while a glossy apricot glaze provides a beautiful finish and irresistible shine. Perfectly balancing fruity and spiced flavors, these buns are ideal for breakfast, brunch, or an afternoon treat. Whether served warm or at room temperature, each bite offers a taste of sunshine, making them a delightful centerpiece for any table. Keywords: pineapple hot cross buns, tropical hot cross buns, Easter baking recipe, sweet fruity buns.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2.25 teaspoons Instant yeast
- 150 grams Crushed pineapple (drained)
- 100 milliliters Pineapple juice
- 100 milliliters Whole milk
- 50 grams Unsalted butter
- 1 large Egg
- 100 grams Golden raisins
- 50 grams All-purpose flour (for cross paste)
- 50 milliliters Water (for cross paste)
- 2 tablespoons Apricot jam (for glaze)
- 1 teaspoon Water (for glaze)
Instructions
In a large bowl, combine the flour, granulated sugar, salt, ground cinnamon, ground nutmeg, and instant yeast. Mix well.
In a small saucepan, gently heat the pineapple juice, milk, and butter until the butter is melted. Allow the mixture to cool to lukewarm.
Whisk the egg into the lukewarm liquid mixture, then pour it into the dry ingredients. Add the drained crushed pineapple and mix until a soft dough forms.
Transfer the dough to a floured work surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Incorporate the golden raisins into the dough by kneading them in until evenly distributed.
Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rise in a warm place for about 1.5 hours, or until doubled in size.
Punch down the dough and divide it into 12 equal portions. Roll each portion into a smooth ball and place on a parchment-lined baking sheet, spaced slightly apart.
Cover the buns with a damp kitchen towel and let them rise again for 45 minutes, or until puffy and touching each other.
Preheat the oven to 190°C (375°F).
To prepare the cross paste, mix the 50 grams of flour with 50 milliliters of water until a smooth, thick paste forms. Transfer the paste to a piping bag and pipe a cross onto the top of each bun.
Bake the buns in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
While the buns are baking, heat the apricot jam and 1 teaspoon of water in a small saucepan until smooth. Brush the warm glaze over the hot buns immediately after they come out of the oven.
Allow the buns to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 620.4 g | 226% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 175.1 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 369 mg | 28% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2002 mg | 43% | |
*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.
