Pineapple Buns

These homemade pineapple buns are soft, fluffy, and topped with a sweet golden crust. The cracked topping gives the buns their famous pineapple appearance without using any actual pineapple. They are perfect served warm with tea, coffee, or a melting slice of butter tucked inside.

Pineapple Bun Recipe - TheRecipe.Website

Prep Time 35

Cook Time 18

Proving 1 30

Total Time 2 23

Servings Buns

Ingredients

Dough Ingredients:

Pineapple Topping:

Finishing Touch Ingredients:

1 large eggs free range beaten with
1 tbsp milk for egg wash

Instructions

Make the Dough:

Place the bread flour, sugar, yeast and salt into a large bowl. Stir gently to combine.
500 g strong white bread flour, 75 g caster sugar, 7 g fast action dried yeast, 1/2 tsp salt
Add the eggs and warm milk. Mix until a rough dough forms. Add the softened butter and continue mixing until fully incorporated.
2 large eggs, 240 ml warm milk, 60 g unsalted butter
Turn the dough onto a lightly floured surface. Knead for around 10 minutes until smooth and elastic. The dough should feel soft but not sticky.
Place the dough into a lightly greased bowl. Cover with a clean tea towel and leave in a warm place for about 1 to 1 1/2 hours until doubled in size.

Prepare the Topping:

While the dough rises, make the sweet topping.
Beat the softened butter and caster sugar together until light and creamy. Add the egg yolk and milk, then mix well.
120 g unsalted butter, 100 g caster sugar, 1 large egg yolk, 1 tbsp milk
Stir in the plain flour and baking powder until a soft dough forms. Divide into 10 equal pieces and chill in the fridge for 20 minutes.
180 g plain flour, 1/2 tsp baking powder

Shape the Buns:

Line a baking tray with baking paper.
Once the dough has risen, punch it down gently and divide into 10 equal portions. Shape each piece into a smooth ball and place onto the tray with space between each bun.
Take the topping pieces from the fridge. Flatten each piece into a thin circle large enough to cover the top of each bun. Carefully place over the buns.
Use a knife or pastry scraper to gently score a criss-cross pattern onto the topping. This creates the classic pineapple look once baked.
Cover the buns loosely and leave to rise again for 40 minutes.

Bake the Pineapple Buns:

Preheat the oven to 180°C fan or 200°C conventional.
Brush the buns lightly with the egg wash. Bake for 16 to 18 minutes until golden brown and beautifully cracked on top.
1 large eggs, 1 tbsp milk
Remove from the oven and leave to cool slightly on a wire rack.

Serve:

Serve the buns warm for the best texture and flavour. For a traditional bakery style treat, slice a warm bun and add a thick piece of salted butter inside.

Equipment

Nutrition