These Pineapple Buns are tasty bread rolls with a milky and rich topping made to resemble the skin of a pineapple. They are fun to eat and delightfully filling.
Okay, let me tell you this early, there are no pineapples in this recipe. The buns are called Pineapple Buns because of the topping that is crackly and rough, resembling a typical pineapple skin. With that being said, I am so excited for you guys to try this.
The topping is everything. It is milky, a little sweet, parts chewy, parts crispy and over-all delicious. These Pineapple buns are a deluxe bread if you ask me. The texture and flavor of the topping is the perfect contrast to the soft bread underneath.
Pineapple Buns: The Process
- Proof the yeast by combining it with warm water in a small bowl. Let them sit for about 5 minutes until it is foamy.
- In a large mixing bowl, combine eggs, milk, butter, sugar and salt. Add the yeast mixture and 3 cups of all-purpose flour. Use a wooden spoon to stir everything. This is now a sticky mixture.
- To help with the stickiness, gradually add some of the remaining flour in little amounts as you stir until a soft dough gathers in the center of the bowl. You may not need all the remaining flour.
Using some of the remaining flour, dust your working board. Turn the dough over and knead until the dough is smooth and elastic, about 7-12 minutes. Dust your hands and the flour minimally as needed to help with the stickiness.
Shape the dough into a ball and place it in a bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise for 1 and 1/2 hours until the size is doubled. (At this point you can make the topping dough.)
After rising, punch the dough gently and divide into 10 portions. Shape each portion into a ball and place them on a greased baking sheet. Leave about 2 inches of space in between them.
Cover the buns loosely with plastic wrap or kitchen towel. Let them rise for another hour or so, until doubled in sizes.
You don’t want the entire bun to be covered by the topping because the topping will expand as it bakes. It can be like a deformed explosion on top. Not a pretty sight.
Lay the toppings over the buns. Use a metal spatula to lift the discs from the board and place it gently over the bun. Use a knife to score lines across the surface of the toppings to resemble the skin of a pineapple. Finally, for that nice golden color, brush egg yolk over the toppings. It will give them more of that pineapple look.
Then, bake time! Bake the pineapple buns for 15-20 minutes. The tops should be cracked and rough and the color is lightly golden.
And here they are! They are delightfully fun to eat. The toppings are life, the bread, divine. Enjoy these!
- Milk Bread
- Japanese Condensed Milk Bread
- Japanese Milk Buns
- Sweet Cheese Rolls
- Yema Rolls
- Chelsea Buns
- Easy Foccacia Bread
- Chocolate Hazelnut Rolls
- Chocolate Walnut Bread
- Sugar Buns
- Austrian Buchteln
- Sweet Beehive Buns
- Honey Buns with Honey Cream Filling
Pineapple Buns
Ingredients
- 1/4 cup warm water 110-115 F
- 2 and 1/4 tsp active dry yeast
- 3/4 cup warm milk 110-115 F
- 1 large egg
- 1/4 cup unsalted butter softened
- 1/4 cup sugar
- 1 tsp salt
- 3 and 1/4 to 3 and 3/4 cup all-purpose flour
- 1 egg yolk for brushing on the buns
For the Topping Dough
- 1/4 cup milk powder
- 1 and 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2/3 cup sugar
- 1/4 cup margarine measured with a dry measuring cup
- 2 tbsp milk
- 1 egg yolk
Instructions
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Combine the yeast and warm water in a small bowl. Let mixture sit until foamy, about 5 minutes. In a large mixing bowl, combine eggs, milk, butter, sugar and salt.
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Add the yeast mixture and 3 cups of flour. Stir with a wooden spoon until the powders are moistened and the ingredients are incorporated. You will have a sticky mixture at this point.
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Gradually add remaining flour a few tablespoons at a time to help with the stickiness and just until a soft dough gathers in the center of the bowl. You won't need the entire amount of the remaining flour.
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Turn the dough over on a floured board. Knead the dough until it is smooth and elastic. Dust your hands and flour minimally as needed to help with the stickiness as you knead. Shape the dough into a ball, place it in a bowl and cover with a clean towel or plastic wrap. Let it rise for 1 and 1/2 hour. At this point, you can make the topping dough.
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TOPPING DOUGH: Combine milk powder, flour, salt, sugar, baking powder and baking soda. Break any lumps in the powder with your fingers. Add the margarine, egg yolk and milk. Mix everything with your hands until the mixture gathers into a dough. Shape it into a log and wrap it in plastic. Set aside at room temperature.
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After the rise, gently punch the bread dough down and divide into 10 portions. Shape each portion into a ball and arrange them on a greased baking sheet with about 2 inches of spaces apart. Cover the buns loosely with a plastic wrap and let them rise for 1 hour, or until the sizes are doubled.
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Preheat oven to 350 F. Using a knife, Slice the topping to yield 10 portions. Shape each into a ball and flatten into a disc that is NOT larger than the buns. Place each topping over the buns using a metal spatula, making sure that the buns are not entirely covered. The topping will expand upon baking so it needs to be smaller than the bun. Lightly score some lines across the topping to resemble a pineapple.
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Brush the topping with egg yolk for a nice, golden shine. Bake the buns for 15-20 minutes or until the tops are cracked and rough, and the color is lightly golden.
Recipe Notes
Topping dough adapted from The Woks of Life
If you make this, please hashtag #womanscribbles on Instagram. Or tag me @sanna.womanscribbles. I would like to see your baking!
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