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!
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160 ml double cream
140 ml whole milk
70 g caster sugar
250 g plain flour
250 g strong flour
7 g dried active yeast
1 tsp salt
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
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
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
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
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
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
Bake for 13-14 minutes until a gorgeous golden colour, then allow to cool before enjoying whilst just still warm.