This blog post is on how to bake pineapple buns (Hong Kong bakery style). Also known as bolo buns (港式菠萝包). It doesn’t contain any pineapples. Some recipes use Roux which is basically a thickening sauce. I have omitted the roux in making milk buns base and just all the ingredients together. These pineapple buns are highly addictive due to their buttery content. Just simply serve on its own, with some butter in the middle or with some ice cream. For some ice cream recipes here is a link on how to make vanilla ice cream.
To make pineapple buns there are two separate components in making it. To get the cracked glazed pineapple effect on the bun a separate layer of pastry is put on top of the milk bun.
Pineapple buns (Hong Kong bakery style) recipe
INGREDIENTS
Milk bun
- 330 grams bread flour have some extra around
- 2 tsp fast-action yeast
- 30 mls warm water
- 1 medium egg
- 80 mls double cream
- 40 grams sugar
- a pinch of salt
- 1/2 tsp vanilla essence
- 30 grams unsalted butter room temperature
- 80 mls milk
Pineapple crust
- 120 grams plain flour
- 50 grams unsalted butter room temperature
- 40 grams sugar
- 4 tsp milk
- 10 grams milk powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 egg yolk
Bun glaze
- 1 egg white
INSTRUCTIONS
Making the milk bun dough
- to make the milk bun dough, first of all, mix the fast-action yeast with some warm water. add the sugar in as well in the yeast mixture. In a mixing bowl all the milk dough ingredients together. Mix well till it becomes a dough and knead it for at least 20 minutes. If you have a machine do use one otherwise hand knead will work just as well. If the mixture is too sticky add some more flour. Leave it at room temperature for at least 1 hour. In the meantime make the pineapple crust.
Making the pineapple crust
- To make the pineapple crust measure out and add all the ingredients together. Then put then in the fridge to chill.
Putting the buns together
- Once the dough is rested and starts to rise slightly. divide the dough into 10. Do the same for the pineapple crust as well. Shape the milk bun dough into balls and shape the pineapple crust into a round shape. Just add the pineapple crust onto the milk buns. Score the pineapple crust so that it has room to expand during baking. Bake at 190 degrees Celcius for about 20- 25 minutes or till golden brown.
Pineapple bun
Pineapple bun (Hong Kong bakery style)
Milk bun
- 330 grams bread flour (have some extra around)
- 2 tsp fast-action yeast
- 30 mls warm water
- 1 medium egg
- 80 mls double cream
- 40 grams sugar
- a pinch of salt
- 1/2 tsp vanilla essence
- 30 grams unsalted butter (room temperature )
- 80 mls milk
Pineapple crust
- 120 grams plain flour
- 50 grams unsalted butter (room temperature)
- 40 grams sugar
- 4 tsp milk
- 10 grams milk powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 egg yolk
Bun glaze
- 1 egg white
Making the milk bun dough
to make the milk bun dough, first of all, mix the fast-action yeast with some warm water. add the sugar in as well in the yeast mixture. In a mixing bowl all the milk dough ingredients together. Mix well till it becomes a dough and knead it for at least 20 minutes. If you have a machine do use one otherwise hand knead will work just as well. If the mixture is too sticky add some more flour. Leave it at room temperature for at least 1 hour. In the meantime make the pineapple crust.
Making the pineapple crust
To make the pineapple crust measure out and add all the ingredients together. Then put then in the fridge to chill.
Putting the buns together
Once the dough is rested and starts to rise slightly. divide the dough into 10. Do the same for the pineapple crust as well. Shape the milk bun dough into balls and shape the pineapple crust into a round shape. Just add the pineapple crust onto the milk buns. Score the pineapple crust so that it has room to expand during baking. Bake at 190 degrees Celcius for about 20- 25 minutes or till golden brown.
