Pineapple Bun Recipe
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Soft and fluffy milk bread topped with a crunchy cookie layer served with a slab of cold butter, the perfect pineapple bunÂ
- Author: Catherine Zhang
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 buns 1x
- Category: Bread
- Method: Intermediate
- Cuisine: Chinese
Bread Dough
- 300g Bread flour (2 cups)
- 50g Granulated sugar (1/4 cup)
- Pinch of salt
- 16g Dry milk powder (2 tbsp)
- 5g Instant yeast (1 tsp)
- 200ml Whole milk, lukewarm (3/4 cup 1 tbsp)
- 30g Unsalted butter (2 tbsp), room temperature
Topping
- 20g Dry milk powder
- 115g All purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 100g Granulated sugar
- 33g Unsalted butter
- 20ml Whole milk
- 1 Large egg yolk
- 1/2 tsp Vanilla extract
Egg Wash
Bread Dough
- Combine the flour, sugar, salt, milk powder, and instant yeast in the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl
- Add the lukewarm milk and stir until a rough dough ball forms
- Add the unsalted butter and knead for 10-15 minutes with the stand mixer, or approx 20 minutes by hand until smooth and elastic
- Roll into a ball, place in a large greased bowl, and cover with plastic wrap
- Place the bowl in a warm spot to proof for 60-90 minutes, or until doubled in size
- Once doubled in size remove the dough from the bowl and punch out any air
- Divide the dough into 8 equal portions and roll them into balls
- Place the dough balls on a large baking sheet lined with parchment paper and cover them with plastic wrap
- Place the tray in a warm spot to proof for 30-60 minutes, or until almost doubled in size
Topping
- Preheat the oven to 180C/355F
- Combine the milk powder, flour, baking powder, baking soda, and sugar together in a bowl and whisk to combine
- Add the butter, milk, egg yolk, and vanilla and mix everything together until it forms a dough, add more milk if it's too dry
- Divide the topping dough into 8 equal pieces and roll them into balls
- Roll each ball out into a flat circle with a rolling pin and place it on each proofed bun
- Brush the tops with the beaten egg yolk and bake for 15 minutes
- Transfer the baked buns to a cooling rack and cool for at least 10 minutes before consuming
- To serve: Slice the baked bun horizontally with a serrated knife, but not all the way, then place a thick slice of chilled butter in between to serve