Pineapple Buns

A delicious treat which I discovered many years ago in a Hong Kong bakery were Pineapple Buns. At the time, I had no idea what they were called (the bakery only had signs in Chinese), and whether they were meant to be sweet or savoury. I settled on them being a sweet bun. But a few days later, a friend took me to lunch at Cheung Hing Coffee Shop where I ordered a fried egg and spam roll and which, to my surprise, was served in a Pineapple Bun. I was in heaven!

Like many Chinese bakery treats, Pineapple Buns are delicious alongside a milky coffee at breakfast, or as part of a light meal throughout the day. They taste best when they are fresh from the oven, and even better when they are homemade.

• 50 g (1/2 stick) unsalted butter, softened
• 50 g caster sugar (superfine sugar)
• 1 egg
• 1 teaspoon vanilla extract
• 100 g plain flour (all-purpose flour)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt

• 2 tablespoons strong white bread flour
• 100 ml (1/3 cup plus 1 tablespoon) milk

• 350 g (2 1/3 cups) strong white bread flour
• 3 g (1 teaspoon) instant dried yeast
• 1 teaspoon fine salt
• 55 g (1/4 cup) caster sugar
• 1 egg
• 125 ml (1/2 cup) milk, warmed to 37°C/98°F
• 50 g (1/2 stick) unsalted butter, softened

• 1 egg yolk
• dash of water