What are Pineapple Buns?
Unlike what the name suggests, there are no pineapples in these buns. They are called pineapple buns because the crunchy golden layer on top of the buns resembles a pineapple. Underneath this crunchy golden top layer is a deliciously soft and fluffy bun.
In other words, pineapple buns are soft and fluffy buns with a sweet and crunchy cookie crust. They are a classic staple item at any Chinese bakery.
How to make tangzhong
The first step to a soft bun, and a bun that stays soft is tangzhong. Tangzhong is also known as a roux. It is made from cooking flour and water together.
In a small pot, add water and flour together and heat on medium heat until it thickens into a paste. Once a paste has formed, transfer it to a bowl and cover it with plastic wrap. Make sure the plastic wrap is touching the tangzhong to prevent a crust from forming. The tangzhong is ready to use once it has cooled.
Pineapple Bun Cookie Crust
The top of the bun is made from essentially a cookie dough. You roll this out thin and place it on top of the bun. As the bun rises and bakes, the cookie crust cracks and forms those signature cracks of a pineapple bun.
The cookie crust is easy to make.
- First mix together the butter and sugar.
- Mix in the egg yolk and vanilla.
- Add in the flour, baking powder, and baking soda. Mix everything until a dough forms.
- Wrap this up and refrigerate 20 minutes for it to firm up.
This cookie dough crust can be made ahead of time and kept in the fridge but make sure to thaw it out before using or else it would be too hard to manage.
Making the Pineapple Buns
- Combine together the dry ingredients (flour, sugar, salt, and yeast)
- Add in the egg, milk, and tangzhong
- Knead until a rough dough forms
- Add in the butter and continue to knead
- Let the dough rest ~40 minutes until doubled in size. (this is a good time to make the cookie crust)
- Lightly knead the dough then separate it into 8 pieces. Knead each piece of dough into a ball and let rest 15 minutes.
- Take the cookie dough and divide it into 8 pieces. Roll out each piece of dough and place it on top of the buns
- Let rest 45-60 minutes until doubled in size.
- Brush the buns with egg yolk
- Bake at 350F/177C for 25 minutes
Pineapple Buns
Ingredients
Pineapple Bun Dough Tangzhong (roux)
- 25 grams flour
- 125 mL water
Pineapple Bun Dough
- 360 grams bread flour
- 60 grams sugar
- 1 tsp salt
- 2 tsp yeast
- 1 egg
- 100 grams milk
- 30 grams butter, softened
- tangzhong from above
Pineapple Bun Cookie Crust
- 90 grams unsalted butter, softened
- 80 grams granulated sugar
- 2 egg yolk
- 1/2 tsp vanilla extract
- 150 grams all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
Pineapple Bun Cookie Crust
- In a bowl, mix together butter and sugar until it is well combined.
- Mix in the egg yolk and vanilla extract
- Add in flour, baking powder, and baking soda. Mix until a dough forms.
- Refrigerate 20 minutes
Pineapple Bun Dough
- First make the tangzhong/roux by combining 25 grams flour and 125mL water together in a pot and heating it until it thickens into a paste. Transfer it to a bowl and cover with plastic wrap and let cool before using. Make sure the plastic wrap is touching the tangzhong to prevent a crust from forming on top.
- In a large bowl, combine together flour, salt, sugar, and yeast.
- Add in the egg, milk, and tangzhong. Knead until a rough ball forms
- Add in the butter and then continue to knead
- Let the dough rest for ~40 minutes until double in size
- Lightly knead the dough then separate the dough into 8 pieces. Knead each piece of dough into a ball and let rest 15 minutes.
- Divide the pineapple bun cookie crust dough from earlier into 8 pieces and roll out and place on top of each bun
- Let rest for 45-60 minutes until doubled in size
- Brush the buns with egg yolk
- Bake at 350F/177C for 25 minutes
Want more Chinese bakery recipes? Check out my Sausage Buns Recipe
Or if you want something different, check out my Chiffon Cupcakes or Oreo Mochi Recipe!