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Pineapple Sweet Bun - 菠蘿包

This is a delicacy in Hong Kong and is consumed mainly for breakfast or tea. Despite its name, there isn't any pineapple inside. Instead, it is the sugary crust on the surface which reminded people of a pineapple's skin. This bread is consumed sometimes eaten with a slice of butter/custard/red bean paste etc.

If you love something sweet and 'different', give this a try!

P.S. I believe you can use any bread recipe for the bread.
P.S.S. I know its a bit of a hassle. But its worth it!

Pineapple Sweet Bun - 菠蘿包


Pineapple Bun
Flour - 3 1/2 cups
Sugar - 1/4 cup
Active Dry Yeast - 1 tbsp
Sat - 1/2 tsp
Vegetable Oil - 1/4 cup
Unsalted Butter - 2 tbsp
Milk - 1 cup
Eggs - 2, slightly beaten

Pineapple Topping
Sugar - 1/3 cup
Butter - 1/4 cup
Egg Yolk - 1
Baking Sode - 1/2 tsp
Milk - 2 tbsp
Flour - 1 cup
Baking Powder - 2 tsp


Pineapple Bun

1. In a large mixing bow, combine 1/2 cup flour, sugar, yeast, and salt.
2. In a separate bowl, melt the butter in the microwave. Add oil and milk to the butter and warm to body temperature.
3. Pour butter mixture into the flour mixture, add eggs (reserve 1 tbsp for egg wash), and stir well to combine. Beat the mixture for 3 minutes.
4. Add remaining flour, a little at a time, until a soft dough is formed. Turn dough out to a floured surface and knead for 8 minutes, adding small amounts of flour if the dough gets too sticky.
5. Place dough in a large bowl and cover with a clean towel. Let rise until doubled in size, about 1.5 hours. During this time, make the "pineapple topping" (recipe below). After the first rising, punch down dough and let rise again until doubled (about 1.5 hours).
6. Divide dough into 12 equal pieces, and shape into flat buns. Place on lightly greased baking sheets, cover with a slightly damp towel, and let rise until doubled (about 45 minutes).
7. At this point, roll out your refrigerated pineapple topping to a 1/2 cm thickness, manipulating the "dough" as little as possible. If too dry, add a small amount of oil. Use a cookie cutter or a glass to cut out circles (12 total) that are slightly less wide than your buns.
8. Brush the buns with a small amount of water, and place your pineapple rounds on top. Lightly score the toppings with a criss-cross pattern, and brush buns with reserved egg.
9. Bake buns at 375 degrees for 10 to 13 minutes on middle rack.

Pineapple Topping

1. Beat butter and sugar until creamy and fluffy.
2. Add egg yolk, soda, and milk. Mix well.
3. Sift flour and baking powder into the butter mixture. Mix by hand until smooth and not sticky, being careful not to form gluten.
4. Chill topping, wrapped in plastic, in refrigerator for 1 hour or more.

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