Recipe: Pineapple Buns


Pineapple buns are a Chinese treat that are popular in Hong Kong. Soft, pillowy dough with a crispy, crunchy topping. This really is a sweet bread recipe that you need up your sleeve. Oh and an interesting fact: There's no actual pineapple in pineapple buns!


The Dough

  • 160 ml double cream
  • 140 ml whole milk
  • 1 egg
  • 70 g caster sugar
  • 250 g plain flour
  • 250 g strong flour
  • 7 g dried active yeast
  • 1 tsp salt

The Topping

  • 150 g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 140 g caster sugar
  • 1 egg yolk ( plus 1 extra for brushing)
  • 2 tsp milk
  • 60 g salted butter
  • 1 drop vanilla extract
Make the Dough

Step 1

Make The Dough

Tip the flours, sugar and salt into a large mixing bowl (or mixer with dough hook) and combine. Stir together the cream, milk, egg and yeast. Mix both together and knead for 10 minutes by hand, or about 5 if using a machine.

Prove the Dough

Step 2

Prove The Dough

Shape the dough (which will be fairly sticky) into one ball, place into a lightly floured bowl and cover with a clean tea towel. Leave at room temperature to prove for about an hour, or until it doubles in size.

Roll and Prove Again

Step 3

Roll And Prove Again

Knock the air out of the risen dough, then divide into a dozen lumps. Shape each into a smooth bun shape and place on a baking paper lined baking tray, with room between them to expand. Cover loosely again with the tea towel and leave for 30 minutes at room temperature.

Make the Topping

Step 4

Make The Topping

Preheat an oven to 175°C. Mix all the dry ingredients for the topping in a bowl. Add the wet ingredients (including the melted butter) and bring it together with a knife at first and then your hand, into one dough. Roll this out between sheets of baking paper to as thin as it’ll go then chill.

Add Topping to the Dough

Step 5

Add Topping To The Dough

Cut 12 circles out of the thin sheet of dough and carefully transfer them on top of each risen bun. They shouldn’t stretch right to the edge and if you like you can score the tops in cross-hatch manner so that as they bake they look even more like pineapples. Score an optional criss-cross on the top of the disc and brush over the top with the spare beaten egg yolk.

Bake and Serve

Step 6

Bake And Serve

Bake for 13-14 minutes until a gorgeous golden colour, then allow to cool before enjoying whilst just still warm.

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