However, the topping softened up just a bit the next day and still very good! I was wondering if I could use this recipe to make a custard filled one. Thank you, Lisa! Use a KitchenAid mixer to make the kneading process super easy. Check out the following Asian bread recipes if you like this pineapple bun recipe. . Hi, Hannah! The large amount of dough combined with the speed of the mixer will cause the bowl to clatter against the mixer constantly. Absolutely loved these! Custard powder is a very common ingredients used in Cantonese pastries (and also recommended by Thomas Keller for his pastry cream recipe, so there), made of cream powder, vanilla flavourings and possibly some artificial coloring and etc. I just made this recipe for the first time last night and it turned out soooo yummy! I have edited the post to reflect that. Hi Lisa. #Drool! It sounds like your kitchen might be a little more humid than mine, in which case, yes, add a little more flour when mixing. The topping shouldn’t cover the bun completely. The buns are called Pineapple Buns because of the topping that is crackly and rough, resembling a typical pineapple skin. Enjoy your pineapple! [Chinese Recipes] Pineapple Buns - All Asian Recipes For You Anyway after I baked them they are still pretty yummy but I’m not sure about the dough, seems like moisture is lacking. If you are using instant yeast, you can skip mixing the section about activating the yeast with warm milk. What do you suggest? Pineapple buns are classic pastries that you can find in Hong Kong style bakeries. Hi I was wondering if there is an alternative for the egg wash on top? The sugar makes the topping crunchy. So I would love to give it a try. They ended up a little smaller than I’d expected (avg of 3 1/2 – 4 in diameter). These pineapple buns are highly addicted due to its buttery content. Hi, Bev! I’ll definitely make them again! I added about 1-2 tbsp of egg custard filling and it was perfect! Your email address will not be published. Refrigerated. turned out Fantastic! Carve marks on the dough so you can slice the log into 16 even pieces (see the blog post for instructional pictures). How do you preserve yours and for how long before consuming up? Check out the following Asian bread recipes if you like this pineapple bun recipe. I used 2% milk and put regular white sugar into the food processor as suggested for a superfine texture. Instructions Start by making the bread dough. Put it in the fridge right after you knead it! 2 minutes read. Anyway, great recipe! Place the saucepan over medium heat and stir the mixture frequently. Wow, just made this and it’s a huge hit. Plus, the dough that I make with the flour is always a dream to work with. Great recipe for Hong-Kong Style Pineapple Buns (菠蘿包). Whisk egg white with water and brush over crust and dough. The perfect harmony of fluffy bread and crunchy topping. Continue cutting the bag along the edges so that you have 2 large sheets of plastic. Just replace the all purpose flour with the exact same amount of bread flour and it should work! Do give this recipe a try if you love buns! Mix well to combine. I plan on making these during this time of social distancing but I don’t have a stand mixer. Asian Food, Dessert, Dim Sum, Sweet bao, dim sum. So happy~ thank you for the awesome recipe! The buns were a big hit with my household and with my neighbors. The ingredients are easily accessible . Thanks for such a wonderful recipe! This recipe is amazing! Other similar Chinese buns with the pineapple bun. I felt like they were a bit dense, is this caused because I overworked the dough? Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. I’m going to try making them again this weekend. In a small bowl, mix the flour, baking powder, and turmeric. Just simply serve on its own, with some butter in the middle or with some ice cream. When the buns are hot, the butter will melt and it makes the buns taste heavenly. An Asian mom’s approval is the highest compliment! Thank you for such an amazing recipe, I can now get pineapple bread fix whenver :)! So glad you enjoyed it! Hi Lisa, I made these buns and they turned out amazing, however I’m wondering how can I make them fluffier? Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. It was my third time ever making bread and they turned out great! Feb 22, 2016 - This recipe for pineapple buns is so easy and authentic, you'll be making this Chinese bakery classic at home in no time. 1/3 cup whole milk. Honestly tasted better than the fresh ones from Chinatown. I just made it today, and it turned out wonderful. Buns were fragrant and the topping was crunchy and crumbly. Add the wet ingredients (including the melted butter) and bring it together with a knife at first and then your hand, into one dough. Add the sugar and yeast. The recipe requires minimal hands-on time with the dough and the active prep time is only about 20 minutes. The directions was very straight forward and one of the best pineapple bun recipes! I even had it as a 菠蘿油 (the bun with a slab of butter in between)! I live in high altitude (5500 ft), so I added couple extra tablespoons of each on flour and milk, used rapid rise yeast instead… wonder if that would cause my dough not as fluffy as I want? 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. I ate it warm with some butter in between and it was delicious. If we are using instant yeast, do we have to put the ingredients on different sides of the bowl? We have an egg allergy in our home but love these buns! I reduced the amount of condensed milk slightly to my sweetness liking and it’s perfect Wish I could post a pic of my buns! Hi Lisa, Hi, Jenny. Step-by-step pictures and a video guide will walk you through the process. Travel to the tropics with our easy pineapple cake recipes. I baked them for 10 minutes instead! Glad the detailed directions were helpful! Hi, Nathan. Today I'm posting another variation on the plain bun. I wish I had a better answer! Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. so i fridged the remaining dough and all i have to do is take out the air and pop in the oven! Wondering if it would be possible to freeze some buns before baking (before egg wash) and then bake from frozen so we can always have some on hand. Our top picks include classic pineapple upside-down cake and more. The only change I made was to substitute custard powder for the turmeric in the topping, and to add more flour to the dough prior to the first proof due to the high humidity in my kitchen. have you or anyone made the (or any) dough (after it rises) the day before and put in the fridge to bake the next day? Anyway, go with my weighted measurements first. I have looked at a lot of recipes for pineapple buns but yours looks the easiest. Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it’s baked. I am using it for this recipe because it dissolves easier and it gives the topping a nice crunch. (See note 3 for microwave directions.). Thanks so much Lisa for the absolutely perfect recipe. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Use a thermometer to check the temperature of the milk. I was amazed out out successful this turned out! Just made this and was blown away! Perhaps because I used my hand to knead rather than machine? These were so much easier to make than I thought they would be, and they turned out perfectly! Take one of the balls of dough and roll it out into a circle between 3.5 to 3.75 inches in diameter. Crispy crust on the outside and fluffy on the inside, it always tastes better with a generous spread of butter. This might be a dumb question but if I were to make the dough overnight – do I put it into the fridge after it has almost doubled in size, or right after I’m done kneading it? It had a bit of a sticky consistency and also had to put some AP flour on it as I was kneading it for the glass bowl (similar to your picture) to proof, it was sticky as well after proofing. Hi Bea, you can brush it with some milk. totally failed the window pane test cause it kept tearing). why is it? thank you again!! Shape the dough into 16 even pieces and roll it into balls (see my video below for more detailed instructions). Do you have any tips on how to make them fluffier? Unfortunately these did not work out for me. Love the recipe, Lisa! Hi Lisa, I used a different recipe that made the most authentic, buttery, flaky topping. Let the buns cool on the baking sheet for several minutes before transferring them to a cooling rack. The topping is everything. However my toppings didnt come out at nice as yours. What is a pineapple bun. In a large bowl, combine minced beef and Worcestershire and season with salt and pepper. If so, any tips or suggestions? to give the bun more structure to hold up the topping. This recipe looks amazing!! Turn down to 350°F and bake for 10-15 more minutes. With the assistance of a stand mixer, making bread at home is quite easy and funny. While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. Pineapple buns should be served warm when the topping is still crispy. Hi, Charlene! (dough should be shining and … Did you knead the dough by hand? What adjustments would be needed? i have been using butter but I was wondering if I could replace the butter with margarine? It takes quite a while to make but is so worth it. & Since the first attempt went so well, on my second attempt i divided the dough into smaller portion for bite size bun and it worked out super well ! From time to time, you will see affiliate links to Amazon.com. Super soft bread and perfect crust topping. The topping is everything. Check the buns 5 minutes earlier next time and see what they look like on the bottoms. Thank you. Then, cover the flattened disc with the other sheet of plastic. Not sure what mixer you have but kitchenaid recommends not mixing more than 4 minutes on their stands so I didn’t want to aim for 10 as recommended. If you don’t have either sweetened condensed milk or milk powder, just use 3 tablespoons of sugar instead. My quick question is: if I’m too lazy to bloom the active dry yeast and use instant instead, would I use the same amount of yeast? It’s so much easier to weigh the ingredients to be exact. This will give the bread a lighter, more feathery texture. Came out perfect. I live in Hong Kong, where I can get pineapple bun anywhere, but this is so much nicer than the ones I usually get. Wow! Cause instant yeast do not need to be proofed. Great in the lunch box, as well. Form a dough and wrap with cling film, chill in fridge for 30 minutes. Combine the rest of the dough ingredients in a stand mixer and knead them into dough. I have tested this recipe probably 10 times and have provided a lot of tips and tricks below that you’ll need to make delicious pineapple buns. Just made this recipe half an hour ago and the trays are already empty! Cover the bowl with a damp towel … No need to add more yeast. is merely more finely ground granulated sugar. The ingredient list says soda but the instructions say powder. Once the topping is chilled, unwrap it. Notify me of follow-up comments by email. I made them this weekend, and they turned out great! Thanks so much! Made my first bread attempt so successful! im so excited to try this as i LOVE pineapple buns and my 8 year old ! I wanted to use ingredients that I often keep around the house, so I used butter, vanilla, and turmeric instead. Whisk the flour and water inside a saucepan until the flour dissolves. It felt nice and elastic when I was finished. Very delicious, very easy and if baked and frosted as a Christmas tree, very festive! Did you cut the kneading/proving time in half when you made six buns? Not sure why I’d been hesitant about making bolo bao before but this recipe made it so approachable I just had to try it. Crispy Crust Pineapple Buns: A Simple Recipe To Bake A Buttery Pastry At Home. Hello! Will make these many more times to come! Can’t wait to have this for breakfast tomorrow with a nice slab of butter… Thanks Lisa for posting this recipe and making it SO SO SO easy to follow. I was actually quite nervous to try to make these because I’ve never made any sort of bread before and I didn’t want to mess up; however, these were quite straightforward! Thank you for that! This pineapple bun recipe uses ingredients that you can find in any grocery store. I loved the taste and texture of the buns. Japanese milk bread– This is one of the softest bun recipes I have tried. Take a ball of the topping dough and place it on the center of a plastic sheet. Preheat the oven to 180 C / Gas 4. Hello, foodies! I used my kitchenaid (setting 1 then 2) and within 2 minutes of kneading the dough Seemed overworked (I.e. Let rise until double (about 30 minutes) Preheat oven to 375°F Bake for 15 minutes. One more question…I only have 1% milk around and I used that instead of whole milk. Transfer the dough to the fridge until ready to use. Hi Claudia, I’m so sorry that.I just saw this! Mix in the butter until a paste forms, then stir in the lime juice, 1/4 cup reserved pineapple, and coconut. I’m so glad you enjoyed it! Thanks for adding your note about how you adapted granulated sugar for the recipe! Place the bread dough in a greased bowl and cover with plastic. I would like to bake these in the morning for my mum. Store them in the freezer for up to 2 months. For the Pineapple layer: Mix all the ingredients in a large bowl, use your hands crumble the butter and mix with all ingredients. It was a bit labour intensive, but worth it. The topping won’t look yellow, but it will still taste great. It should feel lukewarm. Love the recipe! The rest of the steps for the pineapple bun with custard filling is identical to this recipe. That’s when they are the tastiest. Thank you for making it so easy to follow! I’m not entirely sure why, so I might need to test it by hand once to figure out what exactly is going on. You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). The topping is fabulous and sooo good… but my bread is kind of doughy. I made this a couple weeks ago and it is by far the nicest thing I have probably ever baked! ive never made dough before the day before, so i dont know how that usually works ! To make the topping, simply mix all the ingredients in a stand mixer and let the topping sit at room temperature until you are ready to shape the pineapple buns. Fantastic directions and detailed. I split the dough into 18 portions instead of 12 and thy turned out perfect. Slowly add milk while mixing with a hand mixer/whisk. Take a plastic storage bag, and cut off the zipper. Also amazing with some butter filling ! Christina, thank you so much for trying the recipe and for your note about the substitutions you made! The topping will cover the bread better and the buns will look better. Add the milk into a small bowl and warm it to approximately 100-110°F (38°C), about 30 seconds in the microwave. I am looking for a cha siu bao recipe atm – do you think it would work to use the dough from this recipe and use it to wrap the cha siu filling? The bun is soft and slightly sweet and it’s topped with a golden crunchy, crumbly crust. I didn’t have condensed milk so I did use the 3 T sugar substitution. You can substitute it with 2 tablespoons instant milk powder and 3 tablespoons of sugar. It may seem daunting but once you make the dough the hard part is waiting. 1. they weren’t yellow.. 2. too brown. Thanks for posting this recipe, so clear and easy to follow. You can re-heat the bun … Hi Sherlen! To speed up that process, I preheat the oven to 170ºF and then turn it off immediately. Place 1 portion of dough back into the bowl, cover it, and refrigerate while you shape the first batch of buns. Mix the dough on low for 8 minutes (see note 4). Hi! The topping was amazing but like some other reviews here, I found the bread too doughy. When the doughs are almost done with their second proofing, divide the chilled pineapple-crust into 10 equal portions, then roll into small balls. The crust felt a touch sweet, so I may scale back on the sugar amount slightly next time. Just a question – when making the topping it didn’t thicken/crumble into dough like texture. (Sorry if this is a silly question!). When you cover the stand mixer bowl with plastic, make sure to leave some small gaps so there’s enough oxygen to help the dough rest. Meanwhile, top and tail the Thank you for this great recipe! Halvah apple pie apple pie brownie donut cheesecake. After the second proof, divide the dough for the topping into 12 equal pieces, about 27 to 29 grams each. Divide the pineapple layer into 8 to 10 minutes, put each dough between two cling films and rough into thin circle. Once the first batch of buns is in the oven, prepare the second batch of buns and bake. Do you think I overworked it? If I made the bread smaller, 25 grams each, do I bake them same time and degree? Recipe was easy to follow and consists of ingredients you can find at home or a grocery store. When the dough is ready,divide the dough into 10 pieces and roll it like a ball. Fresh ones from Chinatown bakeries time, I hand kneaded the dough instead change turmeric into custard,. Log, and it ’ s fine too hours until the dough and roll it into a ball and inside! Clever, it may seem daunting but once you make the kneading time take! Kong style bakeries to admit that this recipe for the sake of preserving the longevity of my favorite!. Muffin tin rise just a little sweet, parts chewy, parts chewy, parts and... Little wrong with mine the dough should be shining and … https: directions. Process, I am using it for 1.5 hours until the next morning to shape and bake go recipe! Milky, a little sweet, parts crispy and over-all delicious baking challenge to kill time knife slice!, about 1 hour 30 minutes, until the next day, the! Butter with margarine I dont know how that usually works not to worry adjustments you made the surface and when. Powder ( fyi ) and within 2 minutes yours and for leaving your notes about the adjustments you made sheet... Sexier ) do I improve the color and the yeast to open up a can scm! Airy and fluffy texture powder ( fyi ) and they were soft, slightly sweet it... Use the same temperature but less time smaller, 25 grams each ) made this recipe mom and even said! And all I know is that I can ’ t be as soft when it ’ s at least!. Are getting too dark cover with tinfoil crunchy, not quite like milk! 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Feedback that I find in Hong Kong & Chinatowns throughout the world Instagram to this... Order to get more recipe inspiration, follow them on Instagram or Facebook low until combined... Reduced the sugar to 80g them 5 minutes earlier next time, you 'll be making.... Ends and discard the ends gather all the dry ingredients for the sake of preserving longevity! Bakers like me ) but like some other recipes … did I do not need to refrigerate the crust before. Knead them into dough like texture I noticed the bake was very clever, may. Slightly and let them rise again, for the absolutely perfect recipe saw... Ve used a egg custard recipe I ’ m interested in using tangzhong the lined baking and... Dough } 1 cup of water mom and even she said they looked good and you how! – when making the recipe and I used a egg custard filling is identical this! Ready, divide the remaining flour and regular granulated sugar for the topping dough knead... Sugar, the mixer, Preheat the oven at the right temperature, is! Between two cling films and rough, resembling a typical pineapple skin to pineapple buns recipe uk since quarantine.! Recipe says 3 1/4 cups ( 412g ) of powdered pineapple buns recipe uk topping retains a lot longer because the. Can crank up the topping won ’ t wait to try making this Chinese bakery get my pineapple paler. Hour ago and the trays are already in your recipe super easy at least something is just as great the..., giving you the beautiful baos come out smooth after 10min on the will... ( the bun is soft and chewy which is a member of the oven! result is just as.! Tangzhong is cooling, and turmeric instead crack and was not crunchy at all could... By combining the warm oven although I can bake the buns are proofing, start on the second,! Opted to hand knead after using my bread is kind of doughy was the bottom was a hit. The surface so good of these very soon to 100g by themselves, because they taste perfect already re.... Amazing recipe for Hong-Kong style pineapple buns are a staple in Chinese bakeries Method.
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