I had been meaning to try making pineapple buns at home for years, but never found the perfect recipe with pantry staple ingredients until now. Anyway they turned out great, so pillowy soft on the inside and deliciously crunchy and sweet on the topping. Such an amazing recipe for one of my favorite bread! Hi, if I forgot to add the tangzhong to the buns, will this affect the result of my bread? ½ a bunch of fresh mint to give the bun more structure to hold up the topping. This is almost compatible to what I had when I used to live in Hong Kong. Thanks for posting this recipe, so clear and easy to follow. OhMyGoodnessssss !! You do not need to bloom instant yeast! Hi, Jennie! From pineapple chicken to classic pineapple upside down cake and more, add a punch of tropical flavour to your summertime cooking with this collection of sweet, juicy pineapple recipes. Season to taste. : I use it to give the dough a sweet, milky flavor. If we are using instant yeast, do we have to put the ingredients on different sides of the bowl? If you kneaded it in the machine for 15 minutes, it may have been overworked. Oh my gosh, what a compliment, Cynthia! Also amazing with some butter filling ! Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Once all the loose flour has been incorporated, increase the speed to medium-low, and keep mixing until the dough starts to come together into large chunks. Scrape the dough out of the bowl onto a surface. I also wonder if you need the bread to rise just a little more during the second rise. This recipe looks amazing!! I tried baking 12 at a time with 2 baking sheets, but I noticed the bake was very uneven on the buns. How to make Jamie’s proper tasty porridge, How to assemble a pasty: Jamie’s Food Team, How to butterfly prawns: Jamie’s Food Team, How to prepare butternut squash: Curry Rogan Josh, How to start weaning your baby: Michela Chiappa. Hi I was wondering if there is an alternative for the egg wash on top? Lightly flatten the dough out with the palm of your hand. Use a thermometer to check the temperature of the milk. This recipe is so simple to make! I showed a picture to my mom and even she said they looked good and you know how Asian moms can be with compliments! In the picture instructions you have 3/4 c. of milk to be warmed but in the recipe instructions you have 1/2 c. of milk plus 2 Tbs. Do you have any tips on how to make them fluffier? Once you confirm that the milk is at the right temperature, stir in the yeast. The recipe was easy to follow, and the ingredient substitutions were very helpful. I would like to bake these in the morning for my mum. Teamed with zingy lime juice, fresh mint and onion, it’s a winner! I will definitely make these again. Not sure if this was something to do with the kneading or proofing. Super soft bread and perfect crust topping. Position an oven rack to the center position. Check on them 5 minutes earlier next time, and see what they look like. And just be patient! extra virgin olive oil. That’s when they are the tastiest. Let the buns cool on the baking sheet for several minutes before transferring them to a cooling rack. That is awesome! Great job with this recipe! Let the dough rise for 1 hour to 1 hour 30 minutes, until the dough doubles in size. And if so, should I put the dough in the fridge after proofing or before? Transfer the tangzhong to a bowl to cool. I was amazed out out successful this turned out! Lovely crunchy topping on soft bread. Published in Dessert Recipes. The dough shouldn’t be sticky, so you do not need to flour the surface. to use as the base for these pineapple buns. Miniature varieties have a tender, edible core. Thank you so much for your recipe, I just made this today and the buns are delicious! Although you can crank up the mixing speed, the mixer will shake quite vigorously. Jenny, thank you so much for trying out this recipe!! im so excited to try this as i LOVE pineapple buns and my 8 year old ! Gather it up into one large ball of dough. in Cantonese) are one of my favorite pastries from Chinese bakeries. It worked well! Wow, just made this and it’s a huge hit. Pineapple Recipes Find tropical and refreshing recipes for pineapple desserts, sauces and cocktails (including favorites like pineapple upside down cake and piña coladas). Just like from an actual bakery! The turmeric is there for color, so if you want to leave it out, that’s fine too! Shape the dough into a ball and place it into a large, lightly greased bowl and cover it with a damp towel, silicone lid, or plastic wrap. Take one of the balls of dough and roll it out into a circle between 3.5 to 3.75 inches in diameter. Do you think I overworked it? Hi! Healthy Nibbles is a member of the Amazon Associates Program. Thanks a lot,and so sorry to asked you lot of question. I can’t believe I just made pineapple bread!! Whisk the flour and water inside a saucepan until the flour dissolves. Turned out great! Hello Lisa, and thanks for the awesome recipe. I made these buns in a youtube video (https://www.youtube.com/watch?v=teDiyzqm3jQ) and they turned out so delicious! I also went and checked Bob’s Red Mill’s nutrition label to see if I was off in my measurements, and it looks like based on their scales, 1 cup of flour is 144g. The only thing I would change for next time is decreasing the amount of sugar, as I found the topping to be a tad too sweet for my liking (just my personal preference). Some brands label this as “ultrafine sugar.” If you can’t find any, you can blend regular granulated sugar in a food processor until the sugar is more finely ground. would I need to put more bread flour when mixing or is this how it should be? A perfectly ripe pineapple is a pure taste of the tropics, but as good as it is by itself, we love it in drinks, desserts, and savory dishes too. BIG HIT at home with the biggest and most impactful compliments coming from my dad who used to own a Chinese bakery! Continue heating the mixture at 5 to 6 second intervals, stirring in between, until you get a thick paste. Finely chop the chillies and add to the bowl. Note that the buns are more delicate after this speeded up proofing process, so be careful not to deflate the buns when you add the topping. It takes quite a while to make but is so worth it. To make the tangzhong, mix 2 tablespoons of Bob’s Red Mill Organic All-Purpose Flour with 1/3 cup of water. Recipe was long but it will be easy to make again. As a result, I started weighing the dough, divided it in half so that I can bake the bread in 2 batches. Emily, thank you so much for trying this recipe!! These buns are something I grew up eating in China but have a very hard time finding in America. The flavor will be a little different, but it works! Hi, MC! Made this with all purpose flour (I don’t have any bread flour) and a coconut filling (adapted from woksoflife cocktail bun) and it came out delicious on the first try! Hi, Jenny! #Drool! I don’t have a stand mixer… Can I use a hand held mixer to mix the dough instead? You can, but the kneading time will take a LOT longer because of all the wet ingredients in the dough. I think your gram measurements are off. If I make these again I would consider adding just a little less sugar for the topping and proofing for longer (I was on a rush to finish making these so this ones on me). Divide the dough into 2 equal portions (450 to 456 grams each). It will thicken as it cools. The sugar makes the topping crunchy. with 1/3 cup of water. Thank you so much for sharing. Next, add the egg yolk, milk, and vanilla, and mix on low until just combined. Thanks!!! It was a bit labour intensive, but worth it. If you want the top to look darker, bake them at 385ºF for 14 to 16 minutes, until they are golden at the top. Hi Bea, you can brush it with some milk. It’s okay if you are just several degrees off. I didn’t want to look for or buy superfine sugar so I used regular granulated sugar and ground it up using my mortar and pestle – worked great! So if i use instant yeast instead i wouldn’t need to use any milk? Did you cut the kneading/proving time in half when you made six buns? I was looking for a decent recipe since I first visited HK few year back. Hi, Christina. Can I use 2% instead of whole milk? Just made this recipe half an hour ago and the trays are already empty! Then, shape them into balls. In a small bowl, prepare the egg wash by whisking an egg yolk with 1 tablespoon of milk. Perhaps because I used my hand to knead rather than machine? I followed it accurately and they turned out perfect! Roll out the dough until you get a circle that is 3.5 to 3.75 inches wide. Place the saucepan over medium heat and stir the mixture frequently. I live in Hong Kong, where I can get pineapple bun anywhere, but this is so much nicer than the ones I usually get. What adjustments would be needed? The amount that I receive is at no additional cost to you. While the bread dough is rising, make the pineapple bun topping. After 5 to 8 minutes, the milk/yeast mixture will foam up. Baking in high altitude is a bit challenging. – perfect for rounding off a barbecue spread. The combination with this bread recipe was a huge hit! Thank you to Lisa! The topping is easier to roll out when it is at room temperature. Anyway after I baked them they are still pretty yummy but I’m not sure about the dough, seems like moisture is lacking. This will give the bread a lighter, more feathery texture. with a wooden spoon, making a well in the middle add syrup and butter and slowly fold together to form a dough. I was just worried that you kneaded it in the machine for 15 minutes! Although I can make the dough better and practice with using instant yeast instead of active dry yeast. Stephanie, thank you so much for trying this recipe! It definitely helps to have a food scale, not only to measure ingredients but make sure each bun is a consistent size. I use active dry yeast to give the bread its lift and a bit of flavor. One feedback that I got, however, is that the texture of the bun is not as soft when kneaded by hand. Just wonder if you don ’ t yellow.. pineapple bulla recipe too brown % instead of active dry yeast heat! 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