Pineapple Bun Recipe (Hong Kong Style)

The Pineapple Bun, a classic favorite, has always been beloved by bread enthusiasts for its golden, crisp exterior, rich buttery aroma, and delightful crunch.

Every time we visit a bakery, the family always picks up a few of these delicious buns.

Earlier, I introduced the recipes for Coconut Buns and Hot Dog Buns.

Today, I’m going to walk you through the process of making this mouthwatering Pineapple Bun at home.

You’ll be able to enjoy the same bakery-quality buns in the comfort of your own kitchen!Pineapple Bun 3

Ingredients

For the bread dough:

  • 300g all-purpose flour: High-gluten flour is ideal for making the bread dough as it helps form a good gluten network, creating a soft and elastic texture.
  • 38g sugar: Adds sweetness to the dough and enhances its flavor.
  • 4g yeast: Essential for fermentation, it allows the dough to rise and create a light, airy texture.
  • 4g salt: While it’s used in small amounts, salt plays an important role in strengthening the gluten and improving the flavor of the bread.
  • 10g milk powder: Adds a rich milk flavor to the dough, making it more fragrant.
  • 60g egg liquid: Part of it is used in the dough to make the bread softer and more nutritious, and the rest will be used for egg wash later.
  • 160g milk: Provides the necessary moisture to keep the dough soft and moist, helping form a delicate crumb structure.
  • Butter (for kneading): Adds moisture, fragrance, and enhances the bread’s texture.Pineapple Bun 1

For the milk crust:

  • 50g butter: Imparts a rich buttery flavor and crisp texture to the crust.
  • 50g powdered sugar: Sweetens the crust, making it extra flavorful.
  • 25g egg liquid: Helps bind the ingredients together to form a dough for the crust.
  • 5g milk powder: Enhances the creamy flavor of the crust.
  • 100g low-gluten flour: The main ingredient of the crust, which gives it a delicate and crisp texture.

Instructions

Making the bread dough:

  1. In a stand mixer or bread machine, combine the 300g flour, 38g sugar, 4g yeast, 4g salt, 10g milk powder, 60g egg liquid, and 160g milk. Mix on low speed until the ingredients are roughly combined and the dough starts to form a rough consistency.In a stand mixer or bread machine combine the ingredients
  2. Increase the speed to medium-high and continue mixing until the dough becomes smooth. Once it reaches a smooth texture, add 20-30g butter (adjust depending on the flour’s absorption). Continue mixing until the dough becomes elastic and smooth.Once it reaches a smooth texture add 20 30g butter
  3. The dough should gradually transition from sticky to less sticky as it’s kneaded. Continue until the dough can stretch into a thin, elastic “windowpane” (gluten film) when pulled—this is the key stage of dough development.the dough can stretch into a thin elastic windowpane gluten film when pulle
  4. Once the dough is ready, place it in a clean container, cover with plastic wrap or a damp cloth, and let it rest at room temperature for 1-2 hours, or until it doubles in size. To check if it’s properly fermented, dip a finger in flour and poke a hole in the dough; if the hole stays without shrinking, the dough is ready.let it rest at room temperature for 1 2 hours

Making the milk crust:

  1. Ensure the butter is softened, not melted. In a large bowl, combine 50g butter and 50g powdered sugar. Use a whisk to cream them together until the mixture is smooth, pale, and fluffy.
  2. Add the 25g egg liquid and mix well until fully absorbed.
  3. Sift in the 5g milk powder and 100g low-gluten flour. Gently combine with the butter mixture until it forms a dough. The dough may be a little sticky—this is normal.Add low gluten flour
  4. Chill the milk crust dough in the refrigerator for 15-20 minutes to allow the butter to firm up, making it easier to handle during the next steps.

Shaping and second fermentation:

  1. After the bread dough has fermented, gently punch it down to release the air. Divide the dough into 10 equal portions and shape each into a ball. Cover with plastic wrap and let them rest for 20 minutes to relax the gluten.gently punch it down to release the airDivide the dough into 10 equal portions and shape each into a ballCover with plastic wrap and let them rest for 20 minutes to relax the gluten
  2. While the bread dough rests, take the chilled milk crust dough and divide it into 10 portions as well. Shape them into small balls, then flatten each into a thin disc, about 3-5mm thick.flatten each into a thin disc
  3. Once the bread dough has rested, roll each portion into a smooth ball again. Place a milk crust disc on top of each dough ball and press the edges of the crust to fully enclose the dough inside.Place a milk crust disc on top of each dough ballpress the edges of the crust to fully enclose the dough inside
  4. Use a knife to score a crisscross diamond pattern on the top of each bun, being careful not to cut too deep. This will help the buns expand beautifully during baking without losing the pattern.Use a knife to score a crisscross diamond pattern on the top of each bun
  5. Place the shaped buns on a baking tray, leaving enough space between them for expansion. Cover the tray and let the buns undergo a second fermentation at room temperature for 50 minutes, or until they’ve puffed up to 1.5-2 times their original size.

Baking:

  1. While the buns are fermenting, preheat the oven to 190°C (375°F) on the top heat and 180°C (355°F) on the bottom heat.
  2. Once the second fermentation is complete, brush the surface of each bun with egg wash for a golden, glossy finish.brush the surface of each bun with egg wash
  3. Bake the buns in the middle of the preheated oven at 190°C (375°F) for the top heat and 180°C (355°F) for the bottom heat for 15 minutes. Keep an eye on the buns while baking. When the top turns golden and the milk crust begins to crack, releasing a rich aroma, the buns are ready. If the surface starts to darken too quickly, lower the top heat or cover the buns with foil to prevent overbaking.Bake the buns

Characteristics of Pineapple Bun:

Crispy Crust: The milk crust becomes golden and crispy in the oven, and with each bite, crumbs of the crust fall off, giving a satisfying crunch. This is thanks to the perfect balance of butter, powdered sugar, and flour in the crust, as well as the careful chilling and baking process.Pineapple Bun 2

Soft and Sweet Bread Dough: The bread interior is soft, delicate, and elastic, with a slightly chewy texture. The fermentation process ensures the dough has developed a fine gluten structure, while the addition of milk powder, milk, and egg liquid enriches the flavor and adds nutrition. As the dough bakes, it puffs up, creating a light, airy texture.

Rich Buttery Aroma: Both the bread dough and the milk crust are infused with a strong buttery fragrance. The milk powder in the bread dough and the butter in the crust work together to create a mouthwatering scent, giving the entire pineapple bun its distinctive, rich flavor.Pineapple Bun 4

Try making this Pineapple Bun with Milk Crust yourself, and you’ll be captivated by its delicious flavor! Follow the steps carefully, and you’ll enjoy bakery-quality pineapple buns at home, perfect for breakfast or as an afternoon tea treat.

Pineapple Bun 3

Pineapple Bun Recipe

The Pineapple Bun, a classic favorite, has always been beloved by bread enthusiasts for its golden, crisp exterior, rich buttery aroma, and delightful crunch.
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Course: Snack
Cuisine: Chinese
Prep Time: 4 hours
Cook Time: 15 minutes
Servings: 5
Calories: 492kcal

Ingredients

For the bread dough:

  • 300 g all-purpose flour: High-gluten flour is ideal for making the bread dough as it helps form a good gluten network creating a soft and elastic texture.
  • 38 g sugar: Adds sweetness to the dough and enhances its flavor.
  • 4 g yeast: Essential for fermentation it allows the dough to rise and create a light, airy texture.
  • 4 g salt: While it’s used in small amounts salt plays an important role in strengthening the gluten and improving the flavor of the bread.
  • 10 g milk powder: Adds a rich milk flavor to the dough making it more fragrant.
  • 60 g egg liquid: Part of it is used in the dough to make the bread softer and more nutritious and the rest will be used for egg wash later.
  • 160 g milk: Provides the necessary moisture to keep the dough soft and moist helping form a delicate crumb structure.
  • Butter for kneading: Adds moisture, fragrance, and enhances the bread’s texture.

For the milk crust:

  • 50 g butter: Imparts a rich buttery flavor and crisp texture to the crust.
  • 50 g powdered sugar: Sweetens the crust making it extra flavorful.
  • 25 g egg liquid: Helps bind the ingredients together to form a dough for the crust.
  • 5 g milk powder: Enhances the creamy flavor of the crust.
  • 100 g low-gluten flour: The main ingredient of the crust which gives it a delicate and crisp texture.

Instructions

Making the bread dough:

  • 1.In a stand mixer or bread machine, combine the 300g flour, 38g sugar, 4g yeast, 4g salt, 10g milk powder, 60g egg liquid, and 160g milk. Mix on low speed until the ingredients are roughly combined and the dough starts to form a rough consistency.
  • 2.Increase the speed to medium-high and continue mixing until the dough becomes smooth. Once it reaches a smooth texture, add 20-30g butter (adjust depending on the flour’s absorption). Continue mixing until the dough becomes elastic and smooth.
  • 3.The dough should gradually transition from sticky to less sticky as it’s kneaded. Continue until the dough can stretch into a thin, elastic "windowpane" (gluten film) when pulled—this is the key stage of dough development.
  • 4.Once the dough is ready, place it in a clean container, cover with plastic wrap or a damp cloth, and let it rest at room temperature for 1-2 hours, or until it doubles in size. To check if it’s properly fermented, dip a finger in flour and poke a hole in the dough; if the hole stays without shrinking, the dough is ready.

Making the milk crust:

  • 1.Ensure the butter is softened, not melted. In a large bowl, combine 50g butter and 50g powdered sugar. Use a whisk to cream them together until the mixture is smooth, pale, and fluffy.
  • 2.Add the 25g egg liquid and mix well until fully absorbed.
  • 3.Sift in the 5g milk powder and 100g low-gluten flour. Gently combine with the butter mixture until it forms a dough. The dough may be a little sticky—this is normal.
  • 4.Chill the milk crust dough in the refrigerator for 15-20 minutes to allow the butter to firm up, making it easier to handle during the next steps.

Shaping and second fermentation:

  • 1.After the bread dough has fermented, gently punch it down to release the air. Divide the dough into 10 equal portions and shape each into a ball. Cover with plastic wrap and let them rest for 20 minutes to relax the gluten.
  • 2.While the bread dough rests, take the chilled milk crust dough and divide it into 10 portions as well. Shape them into small balls, then flatten each into a thin disc, about 3-5mm thick.
  • 3.Once the bread dough has rested, roll each portion into a smooth ball again. Place a milk crust disc on top of each dough ball and press the edges of the crust to fully enclose the dough inside.
  • 4.Use a knife to score a crisscross diamond pattern on the top of each bun, being careful not to cut too deep. This will help the buns expand beautifully during baking without losing the pattern.
  • 5.Place the shaped buns on a baking tray, leaving enough space between them for expansion. Cover the tray and let the buns undergo a second fermentation at room temperature for 50 minutes, or until they’ve puffed up to 1.5-2 times their original size.

Baking:

  • 1.While the buns are fermenting, preheat the oven to 190°C (375°F) on the top heat and 180°C (355°F) on the bottom heat.
  • 2.Once the second fermentation is complete, brush the surface of each bun with egg wash for a golden, glossy finish.
  • 3.Bake the buns in the middle of the preheated oven at 190°C (375°F) for the top heat and 180°C (355°F) for the bottom heat for 15 minutes. Keep an eye on the buns while baking. When the top turns golden and the milk crust begins to crack, releasing a rich aroma, the buns are ready. If the surface starts to darken too quickly, lower the top heat or cover the buns with foil to prevent overbaking.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.

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Nutrition

Calories: 492kcal | Carbohydrates: 82g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 424mg | Potassium: 207mg | Fiber: 2g | Sugar: 20g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 4mg

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