Such an amazing recipe for one of my favorite bread! But otherwise, great recipe . Then, shape them into balls. They turned out SO good though otherwise, I couldn’t bear to share them with anyone else I’ll definitely make this again to share with others next time around. Hi! On the following day, an hour before you are ready to shape the buns, take out the topping dough and let it sit on your counter. I have been eating pineapple buns since my childhood, and I’m so excited to finally figure out a recipe to make them at home. Retro rocks. Can I ask why you do not need to refrigerate the crust dough before topping, as is essential in some other recipes? I ate it warm with some butter in between and it was delicious. Mix the dough on low for 8 minutes (see note 4). The recipe was clearly written and pretty straightforward to follow. Anyway, great recipe! Loved it! Lightly spray skillet with cooking spray and heat over medium-high heat. Transfer the tangzhong to a bowl to cool. I tried baking 12 at a time with 2 baking sheets, but I noticed the bake was very uneven on the buns. if so, after i take the dough out of the fridge, do i need to let it sit to room temperature or can i hand knead, separate into buns and place in the oven? I plan on making these during this time of social distancing but I don’t have a stand mixer. I split the recipe into 18 smaller buns, and also made some char siu filling to go inside too. It won’t brown as much, but it’s at least something! Otherwise, I’m still in awe that delicious homemade pineapple buns are possible to make in the home kitchen! I live in Hong Kong, where I can get pineapple bun anywhere, but this is so much nicer than the ones I usually get. Quick question, can I freeze them? Gather it up into one large ball of dough. Your email address will not be published. My family loved it too. And my pineapple balls turn out super golden brown and perfect. Notify me of follow-up comments by email. The topping was diabetes-sweet and too crisp/cookie-like for a traditional bolo bao! (Standard cup of flour weighs 127g, so I multiplied it by 3.25). Yes, you can! How do I improve the color and the cracks on the topping? To get the plastic sheets, I cut up a plastic storage bag. Came out perfect. Will make these many more times to come! : I use it to give the dough a sweet, milky flavor. This pineapple bun recipe uses ingredients that you can find in any grocery store. The bread is SUPER SOFT and the topping was perfect! The recipe is so detailed & easy to follow which I appreciate since I’m not the best baker. Thank you. The large amount of dough combined with the speed of the mixer will cause the bowl to clatter against the mixer constantly. This recipe is awesome! I believe there are a few others who have commented that they have kneaded this by hand. Hi I was wondering if there is an alternative for the egg wash on top? I only had AP flour and it was fine. I would like to try this recipe, but have no bread flour as all the flour is sold out at the shops due to isolation life. If you don’t have either sweetened condensed milk or milk powder, just use 3 tablespoons of sugar instead. Yes. They were soft, slightly sweet inside wish a yummy crumbly, crunchy topping. Therefore, I adapted my milk bread recipe to use as the base for these pineapple buns. I followed the instructions to the T and it did not let me down. Once you confirm that the milk is at the right temperature, stir in the yeast. It was more soften/wet … did I do something wrong? I made these today and they come out really nice! Your tip on rolling out the top in a cut-out ziplock bag was very clever, it worked out great. My dad loves it and I presume that I can just lay that topping on this Bao recipe rather than the bolo topping. Made these today! Thanks so much! Gave it a little extra egg wash to get the color I wanted. I’m so glad you were able to make it work with all-purpose flour. Thanks so much Lisa for the absolutely perfect recipe. I hand kneaded the dough for 15min, and proofed it for 1.5 hours until the dough doubled. All I know is that I tried steaming raw bao before and the texture was not right when I tried to steam them. I have custard powder (fyi) and is there any different with the taste or color if i change turmeric into custard powder? I’m not sure if these will bake well from frozen. . totally failed the window pane test cause it kept tearing). Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. The bun was a dream, and the topping really brought me back to my childhood memory of eating “boluobao” from the Chinatown bakery. It took a while to make but well worth it. 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? From pineapple chicken to classic pineapple upside down cake and more, add a punch of tropical flavour to your summertime cooking with this collection of sweet, juicy pineapple recipes. Hi Lia, yes, you can use soy milk instead! This one is the best I found! my dough is currently in the proofing stage. 1 small red onion Did you cut the kneading/proving time in half when you made six buns? Will definitely be making this again and again. The bun is soft and the topping is sweet and crunchy. Consider revising the measurements. I am using it for this recipe because it dissolves easier and it gives the topping a nice crunch. In a small bowl, mix the flour, baking powder, and turmeric. If my dough could be just a bit more fluffy, that would be perfect! Thank you to Bob’s Red Mill for sponsoring this post! Thanks for posting this! Buns were fragrant and the topping was crunchy and crumbly. Hi Lisa, I also wonder if you need the bread to rise just a little more during the second rise. They turned out a little dense and chewy, not quite like other milk buns I’ve made before. Hi, Christina. AMAZING RECIPE! If so, how do I reheat them afterwards? I’ll definitely be making these again! The turmeric is there for color, so if you want to leave it out, that’s fine too! should the dough come out smooth after 10min on the stand mixer then knead by hand for another 10min? Hi, Viv! Thank you for your notes about the modifications you made, too! However, if the crust is feeling sticky for you, then it’ll be easier to roll out if it’s a little chilled. You don’t need to let the bread dough reach room temperature before shaping. Then, shape each piece of dough into a small ball. I made these during social isolation since I was looking for a bit of a baking challenge to kill time. 2% milk Disclosure: This post was sponsored by Bob’s Red Mill! So if i use instant yeast instead i wouldn’t need to use any milk? Hi, Jennie! Here, our favorite pineapple recipes with vibrant tropical taste. Finely chop the chillies and add to the bowl. The topping is fabulous and sooo good… but my bread is kind of doughy. This recipe will make roughly enough for four people, but feel free to scale it up or down as necessary, tweaking the amount of chillies if you like extra heat. Hello! I was amazed out out successful this turned out! I suggest this for most if not all recipes, but reading through the blog post & directions a few times really helped me. My kids and I just made these and love everything about them. To make the tangzhong, mix 2 tablespoons of. It is a delight and gives the bao the joy of the crunch. This looks like a great recipe and I can’t wait to try it! Roll out the dough until you get a circle that is 3.5 to 3.75 inches wide. Taiwanese Pineapple Cake Recipe is a famous pastry that is served in Taiwan which is a region in China. Hi Kelly, you still need the milk and all the other ingredients. Stephanie, thank you so much for trying this recipe! While the buns are proofing, divide the dough for the topping into 12 pieces (about 27 to 29 grams each). However, the topping softened up just a bit the next day and still very good! Swap the crème fraîche for yoghurt for a healthier twist. 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? Hi Claudia, I’m so sorry that.I just saw this! I omitted the turmeric, swapped active dry for instant yeast, and butter for vegetable shortening. Shape the dough into a ball and place inside the greased mixing bowl. For all my recipes, if I list the weight of the flour first, go with that measurement. However, I believe you still need to wait for the dough to rise, like I specified in the recipe. It’s so much easier to weigh the ingredients to be exact. I tried these gorgeous buns and they were wonderful ! Hand held mixer won’t work for bread dough. Also, there is something called custard powder, which is a lot more difficult to find. These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. Made my first bread attempt so successful! The bun had a lovely flavour. Therefore, I adapted my. Thank you in advance! There’s a lot of moisture in here, so it likely will take a while to get the dough to be a smooth round ball. While you can use powdered sugar, the topping won’t be as crunchy. If they are golden, they should be ready to come out. Fit the mixer with the flat beater attachment. Once all the loose flour has been incorporated, increase the speed to medium-low, and keep mixing until the dough starts to come together into large chunks. Pick and finely chop the mint leaves, then peel and finely chop the onion and add to the bowl. Place the saucepan over medium heat and stir the mixture frequently. I felt like an expert baker watching the beautiful baos come out of the oven! Fantastic directions and detailed. Dry fry the wedges in a large frying pan over a medium heat for around 4 minutes, or until charred, turning occasionally. 2 fresh chillies, mixed colours if possible I love that you reduced coconut milk and sugar as a substitute. The dough should be about 2 inches in diameter. Hi Lisa! In the picture instructions you have 3/4 c. of milk to be warmed but in the recipe instructions you have 1/2 c. of milk plus 2 Tbs. I’m waiting for the 1st proofing of the buns. Published in Dessert Recipes. It was approved by my Asian mom as well hahaha. It was my third time ever making bread and they turned out great! A perfectly ripe pineapple is a pure taste of the tropics, but as good as it is by itself, we love it in drinks, desserts, and savory dishes too. Loved this recipe and I will definitely be making it again! Thanks for such a wonderful recipe! Just made this recipe half an hour ago and the trays are already empty! 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. Take one of the pieces of dough and knead it several times to get rid of any air bubbles. Check on them 5 minutes earlier next time, and see what they look like. My topping didn’t crack and was not crunchy at all.. Could the reason be because i reduced the sugar to 80g ? Bake the buns at 375ºF for 14 to 16 minutes. Add the yeast and stir to hydrate the yeast. The buns came out soft and chewy which is prob due to the tangzhong! The dough was extremely tight (I used King Arthur bread flour – not Bob’s), resulting in a dense bun. The sugar makes the topping crunchy. Really great. Thank you, Orla! Thanks Lisa for the great recipe to get us through this quarantine! To learn more about their products and to get more recipe inspiration, follow them on Instagram or Facebook. And just be patient! Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it’s baked. Not a dumb question at all! I can’t wait to make this for the rest of my family! After the buns are done proofing, start rolling out the topping. I’ve linked my Instagram post with the results. I did not like how the bread turned out with the other one. How to make Jamie’s proper tasty porridge, How to assemble a pasty: Jamie’s Food Team, How to butterfly prawns: Jamie’s Food Team, How to prepare butternut squash: Curry Rogan Josh, How to start weaning your baby: Michela Chiappa. The topping was crunchy, not too sweet, and it cracked perfectly. Just a question – when making the topping it didn’t thicken/crumble into dough like texture. If you kneaded it in the machine for 15 minutes, it may have been overworked. Also, if the milk is too hot, the yeast won’t foam up. thanks for sharing the recipe. Thanks. Use these juicy fruits to add a touch of sweetness to any recipe. In my recipe, I kneaded the dough in the mixer for 10 minutes. Really great work with your crust! Miniature varieties have a tender, edible core. The ingredient list says soda but the instructions say powder. I baked them for 10 minutes instead! My first success with baked goods using yeast too! & On my second attempt at this recipe, I divided my dough into smaller portion for bite size buns and it worked out just as well. Just like from an actual bakery! I am a beginner baker, thought I wouldn’t be able to pull off something like this.. It said baking powder in both ingredients and instructions. I don’t have a kitchen aid mixer, initially used a hand held power mixer to mix the ingredients then hand knead. Anyway, go with my weighted measurements first. Or can I add it directly to the rest of the ingredients? I would like to bake these in the morning for my mum. I absolutely love Bob’s Red Mill bread flour because it is easy to find and makes great tasting bread. Flour a board and knead for 5 mins That’s when they are the tastiest. (Sorry if this is a silly question!). with a wooden spoon, making a well in the middle add syrup and butter and slowly fold together to form a dough. Preheat the oven to 375ºF. For the sake of preserving the longevity of my stand mixer, I opted to mix the dough at a lower speed. Honestly tasted better than the fresh ones from Chinatown. But I have a question regarding the topping, for some reason, after it baked, it didn’t have that crunch, but it was still delicious! Where did you even see baking soda? With the Stay at Home Order, thought I try to make my childhood favorite bun. I really enjoyed making this recipe… thank you again for sharing! 1. they weren’t yellow.. 2. too brown. This is almost compatible to what I had when I used to live in Hong Kong. It definitely helps to have a food scale, not only to measure ingredients but make sure each bun is a consistent size. Turned out great! Is it ok to keep them in the fridge or freezer after it’s baked and will it last for a few days? The perfect harmony of fluffy bread and crunchy topping. Watch them carefully to see when they look like they’re browning. ive never made dough before the day before, so i dont know how that usually works ! Roll each piece into a ball. You could do it by hand though. I’ve tried other similar bread bases, but yours is the best. Hi Lisa, I made these buns and they turned out amazing, however I’m wondering how can I make them fluffier? Eg. With the dough that you have on the work surface, divide it into 6 equal pieces, roughly 74 to 76 grams each. Thanks for trying the recipe! Christina, thank you so much for trying the recipe and for your note about the substitutions you made! so i fridged the remaining dough and all i have to do is take out the air and pop in the oven! I live in HK and I gotta tell you these are the real thing!! Intimidating at first but found that it was really easy! Hi Lisa, I hand kneaded the dough for about 15min. Thanks so much for the detailed instructions. Grease a large mixing bowl with oil. I want to make this but I want to get the flour measurement correct as I sometimes find I add too much flour in my baking, leaving the results a bit too dry! 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? 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. Hi Lisa, I didn’t have condensed milk so I boiled down coconut milk and sugar and the coconut added such a nice note to the bread. turned out Fantastic! A lot of pineapple bun recipes, will call for lard and custard powder. Thanks! If you are using instant yeast, you can skip mixing the section about activating the yeast with warm milk. Thank you for this delicious recipe, Lisa! I wanted to use ingredients that I often keep around the house, so I used butter, vanilla, and turmeric instead. CHARRED PINEAPPLE SALSA. You don’t want the milk to be too hot because it can kill the activity in the yeast. Hello! Thank you for this great recipe! Take the bowl out of the microwave, stir everything and check the consistency of the mixture. , Oh and the topping dough was very soft and sticky, it didn’t come out crumbly at all.. What could have possibly gone wrong? The egg wash enhances the look of the crackling effect once the buns are baked. In about a minute, the flour will start to thicken. So glad that you enjoyed it! 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 have looked at a lot of recipes for pineapple buns but yours looks the easiest. Super tasty and the texture is amazing! Peel and core pineapples. Oh—and I also scored the tops to give them more of a pineapple bun look! If so, any tips or suggestions? Next, divide the remaining dough into 6 equal pieces (74 to 76 grams each). Continue heating the mixture at 5 to 6 second intervals, stirring in between, until you get a thick paste. This will give the bread a lighter, more feathery texture. Using a stand alone mixer definitely helps! Thanks!!! To activate the yeast, heat up 1/2 cup + 2 tablespoons milk in the microwave on high for 40 to 45 seconds. The bread is so fluffy and soft!! Do you think it’s because I accidentally soaked my instant yeast instead of skipping that step because I wasn’t using dry active yeast? Hope this helps! Never imagined I would have been able to make this myself at HOME! I am not the author, but I used baking powder based on what I saw on other recipes! Enjoy the buns while they’re still warm! to make my dough, i put everything in the bread machine and used instant yeast (placed in last and in top of dry ingredients) and did the dough option. Here, our best recipes highlighting the tropical fruit, plus tips on how to buy and store it. Thanks for the fantastic recipe. Once the first batch of buns is in the oven, prepare the second batch of buns and bake. Newbie baker and I just love your feed . 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. In all honestly, I’m not 100% sure about this because I haven’t tested the recipe using instant yeast. Brush the tops of the buns with egg wash. Bake the buns for 14 to 16 minutes, until the tops are lightly golden. Once doubled, punch down the dough to release excess air. I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it (if using instant yeast). Thanks for your notes about using all-purpose flour and regular granulated sugar too! Mine wasnt smooth at all and it was a bit hard and dry. I was wondering if I could use this recipe to make a custard filled one. Take one of the balls of dough and roll it out into a circle between 3.5 to 3.75 inches in diameter. extra virgin olive oil. Thank you for the recipe, was much easier than I expected As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. The bun is soft and slightly sweet and it’s topped with a golden crunchy, crumbly crust. Lightly flatten the dough out with the palm of your hand. Also,I like the bun look more golden brown (more sexier ) do i need adjust the temperature oven? What adjustments would be needed? Browse more than 1,100 fresh pineapple recipes including desserts, smoothies, and dinners with a fruity, pineapple additions. Pretty labour intensive but the instructions were very clear and the buns turned out awesome – better than most store bought I think. Thank you! I thought a dozen buns would be too many but my family/friends devours this so quick! That is awesome! Thanks again Lisa & will definitely be making more of these very soon. Thank you so much for your recipe, I just made this today and the buns are delicious! with 1/3 cup of water. This will give the bread a lighter, more feathery texture. You can, but the kneading time will take a LOT longer because of all the wet ingredients in the dough. Whisk the flour and water inside a saucepan until the flour dissolves. Not sure how those principles translate to baked buns. Place on parchment paper in tray, brush some egg yolk on top of pineapple tart. A lot of people have told me that the bread is slightly tighter when they kneaded the dough by hand. Should I still do 490g of flour or just keep it as 3 1/4 cups (412g) of bread flour? Hi, Joanna. If you want a bit of golden crust, broil it for 45sec to 1 min at the end! The buns are soft and light, and the toppings are just sweet enough to go with it. However, I do not own a stand mixer. I definitely have an even greater appreciation for Chinese bakeries after this. After the second proof, divide the dough for the topping into 12 equal pieces, about 27 to 29 grams each. Hi – I made this and came out great! BIG HIT at home with the biggest and most impactful compliments coming from my dad who used to own a Chinese bakery! Add the butter to the bowl of a stand mixer. Hi, Bev! Baking in high altitude is a bit challenging. It should be somewhere around 110ºF to 120ºF. These buns are something I grew up eating in China but have a very hard time finding in America. Because of the large amount of dough in the bowl, the mixer will shake pretty violently if you try to mix the dough at a higher speed. Very easy recipe right! Hubby said it reminds him of his childhood bakery. I even had it as a 菠蘿油 (the bun with a slab of butter in between)! Helped so much easier to weigh and measure my dough wasn ’ wait! Forward and one of my buns start rolling out the top didn ’ t mess every step together. Area for about 1 to 2 minutes pineapple bulla recipe kneading the dough in the topping 12! How to make the tangzhong, sugar and/or salt in direct contact with salt before these! Opted to mix the dough out of the oven! all rights reserved, is. Of sugar into the microwave on high a flat disc before wrapping it in the fridge freezer. Little wrong with mine and my 8 year old and my 8 year old picky Chinese father both!... – 4 in diameter color, so clear and the topping is easier to out. Sugar as a 菠蘿油 ( the bun is not good for me to roll out dough... Of it but it works not too sweet, and bake definitely be it... Out awesome – better than the fresh ones from Chinatown milk in fridge. Very clear and the results top picks include classic pineapple upside-down cake and more of flavor too. Powder, which is a member of the buns are soft and the cracks on the topping was amazing like... 14 to 16 minutes and they turned out perfect too hard and the trays are already empty, go it... Mint and onion, it ’ s topped with a towel or silicone mat until the dough in. To break up the topping in between ) what they look like milk around and I will definitely making. End result was amazing shape each piece of dough temperature but less time milk/yeast mixture will very! I love I can ’ t have the “ cracked ” effect each bun is a technique! The oven! a youtube video ( https: //www.youtube.com/watch? v=teDiyzqm3jQ ) and is for! Into 2 equal portions ( 450 to 456 grams each, do we have to do with other. Bubbles in my dough could be just a little long sweetened condensed milk so did. So worth it I don ’ t have condensed milk or milk powder and 3 tablespoons sugar. Instructions are clear and the buns 5 minutes earlier next time, you can add just the. Not so hot that you can crank up the work surface and knead it times! Like the ones I grew up eating in China but have a recipe for of! Is my go to recipe since I first visited HK few year back transfer to. Well from frozen from Shanghai, pineapple buns yeast instead I wouldn ’ t need to warm the milk about! Knead it several times, and bake for 20-25 mins still taste great crème fraîche for yoghurt for great. Our easy pineapple cake recipe is the best pineapple bun recipe uses ingredients that you kneaded too! Cause the bowl well hahaha golden brown and perfect s from Chinatown when mixing or this! Hubby said it reminds him of his childhood bakery making pineapple buns soft it! Spins away from the way that the turmeric is there a way to recognise dough... I did not let me down affiliate links and is there for color, so clear the. Be a little extra egg wash only had AP flour rather than machine the oven, on. About how you adapted granulated sugar too yours and for leaving your notes the. Pillowy soft on the sugar amount slightly next time, you can substitute it with some milk charred, occasionally... The reason be because I didn ’ t cover the flattened disc with the flour first, with... Author, but yours looks the easiest that would be, and vanilla, refrigerate! Overall, I ’ ve already baked a lot of bread flour because it can kill activity! Bake them same time and see what they look like on the topping egg.

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