Pineapple Buns
Jul 28, 2025 02:04 AM
These Hong Kong-style Pineapple Buns are soft and pillowy with a crispy cookie topping, perfect with a cup of tea at breakfast or at any time of the day.
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.
Ingredients:
For the Cookie Topping
- 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
For the Tangzhong
- 2 tablespoons strong white bread flour
- 100 ml (1/3 cup plus 1 tablespoon) milk
For the Japanese Milk Bread Dough
- 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
For the Eggwash
- 1 egg yolk
- dash of water
Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
190 minutes
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