Sugar-Free Pineapple Bun
Indulge guilt-free with this delightful Sugar-Free Pineapple Bun recipe, a healthier twist on the quintessential bakery favorite! Featuring zero refined sugar, these soft and fluffy buns are sweetened with monk fruit sweetener and topped with a buttery, golden crust made from powdered erythritol and coconut oil. Perfect for those seeking a low-sugar alternative, this recipe incorporates wholesome ingredients like whole milk, unsalted butter, and vanilla extract to create a comforting treat without compromising flavor. With cozy aromas filling your kitchen, you'll enjoy crafting this dessert in just a little over an hour. Ideal for tea time or dessert spreads, these buns are sure to impress with their authentic texture and sugar-free charm.
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Recipe Information
Ingredients
- 120 ml Whole milk
- 7 g Instant yeast
- 300 g All-purpose flour
- 5 g Salt
- 40 g Unsalted butter
- 1 large Egg
- 30 g Monk fruit sweetener
- 50 g Powdered erythritol
- 5 g Baking powder
- 40 g Coconut oil
- 5 ml Vanilla extract
- 20 ml Heavy cream
Instructions
Warm the whole milk in a small saucepan over low heat until it reaches around 40°C (104°F). Remove from heat and sprinkle the instant yeast over the milk. Stir and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour and salt. In a separate small bowl, whisk together the melted unsalted butter, egg, and monk fruit sweetener.
Create a well in the center of the flour mixture. Add the yeast mixture and the egg mixture into the well. Mix until a dough begins to form. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
For the topping, mix powdered erythritol, baking powder, and softened coconut oil in a bowl. Add vanilla extract and heavy cream, stirring until a smooth dough forms.
After the dough has risen, preheat the oven to 180°C (350°F). Punch down the dough and divide it into 8 equal portions. Shape each portion into a small ball and place them on a baking sheet lined with parchment paper.
Divide the topping dough into 8 portions. Flatten each portion slightly and place them on top of the buns, pressing gently to adhere but not flattening the buns.
Allow buns to proof for an additional 15 minutes. Then, using a small knife, score a crosshatch pattern on the topping for the classic pineapple texture.
Bake in the preheated oven for 15-20 minutes, until the buns are golden brown. Remove from oven and transfer to a wire rack to cool slightly before serving.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 70 mg | 1% | |
*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.
