Pineapple Buns
I discovered these treats first in Hong Kong and during the pandemic thought it'd be fun to make
them.
The main tweaks I make to this recipe after gathering feedback from family is that the bread should be
sweeter since after the topping is gone, there isn't much sweetness left.
Tips
-
Pay attention to the technique in the video of first combining the sugar and butter for making the Topping.
Recipe (mainly taken from Kellys video)
-
Dough
- 2.5 cups + 2 tbsp of Bread Flour (All Purpose works too)
- 3 tbsp of Sugar (Usually tweak this to 3.5-4 tbsp)
- 2 tbsp of Milk Powder
- 1 tsp of Yeast (the type that does require activation)
- 0.5 cups + 5 tbsp of Milk warmed to roughly 110 degrees Fahrenheit before putting yeast in
- 1 Egg Yolk
- 2.5 tbsp Butter (Melted)
- 1 tsp of Salt
-
Topping
- 2.5 tbsp of Butter (Room Temperature, Soft)
- 0.25 cups of Sugar (Stays the same since it's sweet already)
- 0.75 cups less 1 tbsp of Cake Flour
- 1 Egg Yolk
- 0.5 tsp of Baking Powder
- 0.25 tsp of Baking Soda
- 0.5 tsp of Vanilla Extract
References
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This above recipe is mainly for my own personal use.