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Pineapple buns

Last updated Sunday, November 17, 2024
Pineapple buns title picture

King bakery in Houston has probably the best pineapple buns I've ever eaten – crunchy sweet on top, soft on the inside. This recipe tries to capture at least some of that sweet goodness!



What you'll need

Ingredients

For the bun

  • 400 grams + 3 tablespoon (33 grams) bread flour, divided
  • 8 grams yeast
  • ¼ teaspoon salt
  • 40 grams granulated sugar
  • 4 ounces water at room temperature
  • 4 ounces whole milk at room temperature
  • 1 egg
  • 4 tablespoons unsalted butter, softened

For the topping

  • 100 grams cake flour
  • 1⁄8 teaspoon salt
  • 85 grams granulated sugar
  • 20 grams milk powder
  • 50 grams unsalted butter
  • 1 egg yolk + 1 egg (for egg wash)
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda

Materials

  • Stand mixer
  • Pastry brush
  • Rubber spatula
  • 2 quarter baking sheets
  • Parchment paper or silpat
  • Rolling pin
  • Plastic wrap


Instructions

Mixing the dough

  1. Whisk the 3 tablespoons (33 grams) of bread flour with the 4 ounces of water together in a microwaveable bowl. Microwave in 20 second increments until it comes together as a solid mass that can still drop off your spoon.
    2. 
    This is what it looks like after 40 seconds in my microwave
  2. Whisk the tangzhong, egg, and milk together in the bowl of a stand mixer. Add in the bread flour and yeast. Using a dough hook, mix everything together on low speed until no dry flour remains. Cover with a clean towel and let rest for 15 to 20 minutes.
    3. 
    Dough right before resting.
  3. Add the sugar and salt to the dough and mix on low until incorporated.
  4. Increase the speed to medium and add the softened butter to the dough, about 1 tablespoon at a time. Once the butter is fully incorporated, continuing mixing on medium-high speed until the dough is fully elastic and clears the sides of the bowls, about 5 minutes.
    5. 
    pineapple-buns/mixing.png
  5. Shape into a ball and place in an oiled container. Cover and let rise until roughly doubled.
    6. 
    pineapple-buns/double.png

Making the topping

I usually make the topping while the dough is rising.

  1. Cream the softened butter and white sugar together using a spatula.
    2. 
    pineapple-buns/IMG_4897.png
  2. Add the vanilla extract and egg to the creamed butter and mix until fully incorporated.
    3. 
    pineapple-buns/IMG_4898.png
  3. Sift the cake flour, salt, baking soda, and baking powder into the bowl and fold in until no dry ingredients remain. The mixture will be fairly crumbly, which is expected.
    4. 
    pineapple-buns/IMG_4899.png
  4. Turn the mixture out onto a clean surface and press together into a smooth ball. I usually like to roll it around to collect any stray bits of dough that have scattered about.
    5. 
    pineapple-buns/IMG_4900.png
  5. Place the dough ball onto a sheet of plastic wrap. Roll the dough into a log while inside the plastic wrap, and then place the log into the refrigerate while your dough is rising.
    6. 
    pineapple-buns/IMG_4901.png

Shaping and baking

  1. Once the dough has risen, turn out the dough onto a clean surface and punch it down. Divide the dough evenly into 9 chunks (about 87 grams each) and shape into balls.
    2. 
    I usually tuck the dough into itself to make a smooth surface, and then roll the ball in a circular motion under a cupped hand to smooth out the seams on the bottom.
  2. Line the bottom of your baking sheets with parchment paper or silpats. Place each dough ball onto a baking sheet, keeping at least 3 inches of space between each ball. Cover each baking sheet with a clean kitchen towel and let rise until almost doubled, about 20 to 30 minutes.
    3. 
    Left: Just after shaping. Right: After roughly doubling in size
  3. Position 2 oven racks on the bottom two thirds of the oven, with at least 3 inches of space between them. Preheat the oven to 375 degrees while the dough is rising.
  4. Take out the topping from the refrigerator and divide into 9 even chunks, about 31 grams each. Keep the plastic wrap for transferring onto the buns in the next step.
  5. Roll each chunk into a ball and place in the middle of one half of your plastic wrap. Fold the other half of the plastic wrap on top of the dough ball, and then press down once with the palm of your hand. Using a rolling pin, roll the topping out until it's about 3 to 4 inches in diameter.
    6. 
    pineapple-buns/topping.png
  6. Peel off the top layer of the plastic wrap from the topping, and then place the topping in the palm of your hand. Place the topping onto a bun, and then peel the plastic off once its in position. Gently press down any edges that aren't fully touching the bun.
    7. 
    pineapple-buns/topping placement.png
  7. Beat an egg with 1 tablespoon of water in a small bowl. Brush the top of each bun with the egg wash. This will give the pineapple bun its classic yellow color.
    8. 
    After egg wash
  8. Place the baking sheets in the oven, on on each rack. Bake for 10 minutes, and then swap the bottom and top trays. Bake for another 10 to 15 minutes, or until the top is golden and the inside registers 205ºF. Enjoy warm!
    9. 
    I have a small oven that runs hot so it got a little toasty. If you have the same situation, you can cover the top tray with a sheet of foil after ~5 minutes of baking to prevent over-browning.