Pineapple Buns
These Pineapple Buns are soft and pillowy with a crispy cookie topping, perfect with a cup of tea at breakfast or at any time of the day. Recipe with step-by-step photos.
Ingredients
Instructions
Place the butter and sugar in an electric stand mixer with the flat paddle attachment. Cream the butter and sugar until it is light and fluffy. Add the egg and vanilla. Slowly add the dry ingredients. Keep beating until all of the ingredients are fully incorporated and you have a soft and smooth dough. Transfer the dough to a large sheet of plastic wrap. Roll up the dough in the plastic and tighten the ends to produce a fat log of dough about 8 cm in diameter. Place the dough to chill in the fridge for 1-2 hours, or until it is completely firm.
Whisk the ingredients together in a small saucepan. Place the saucepan over low heat. Keep whisking until the ingredients form a thick paste. The consistency should be thick enough so that as you whisk the mixture, the whisk leaves lines in the mixture which remains. Remove the paste to a small bowl, and set it aside to cool down.
Measure the flour, yeast, salt and sugar into the bowl of an electric stand mixer. Mix the dry ingredients together using a dough hook. Add the egg and the cooled Tangzhong. Slowly add the milk until the mixture comes together into a sticky dough. Add the butter, one tablespoon at a time. Wait for each tablespoon of butter to be fully incorporated into the dough before adding the next. Continue kneading the dough on medium speed for about 10-15 minutes, or until the dough passes the windowpane test. (See Kitchen Notes below). By this stage, the dough should also be coming away from the sides of the bowl. Lightly oil a large, clean mixing bowl. Roll the dough into a smooth ball and place it into the mixing bowl. Cover the dough with a clean tea towel or bowl cover, and place it somewhere warm for about 1.5 hours, or until it has doubled in size.
Gently remove the dough from the bowl. The dough will deflate as you handle it. Divide the dough into 12 equal portions. Use a digital scale for even-sized buns. Roll each piece of dough into a smooth ball. I do this by pulling the edges of the dough into the centre, and then pinching those edges together while shaping the dough into a smooth ball as you do so. The pinched edges form the bottom of the buns. Line 2 large baking trays with baking paper. Place the shaped buns into the lined baking pan, spaced well apart.
Place the pan somewhere warm, covered with a clean tea towel, for about 30 minutes, or until the buns have almost doubled in size.
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Kitchen Notes
WINDOWPANE TESTPinch off a small piece of dough, roll it into a ball and use your hands to gently stretch the dough. If the dough can stretch to form a thin sheet and be almost translucent so that you can see the light through it, your dough has passed the “windowpane test”. This means that you have kneaded the dough sufficiently and that the dough is ready to be proofed.
MAKE AHEAD TIPSTo start the Milk Bread dough the night before:* Make the dough as per the recipe. * Place the bowl of dough (covered) in the fridge to proof overnight, or for at least 8 to 10 hours. During this time, it should have at least doubled in size. * The next day, proceed with the rest of the recipe. As the dough will be cold, it may require a bit more time for the second proofing period.
DIFFERENT TYPES OF FLOURFor Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
DIFFERENT TYPES OF YEAST* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.* With instant yeast, you can add it directly to the flour mixture without having to activate it first.* With dried yeast, you will need to activate it first (usually in some warm liquid).
PROOFING THE DOUGHDough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:* In the oven with the oven light switched on (works only for some ovens).* In the oven with a tray of boiling water on the bottom shelf.* In the oven at a low temperature of about 25-30°C (77-86°F).
OVEN & STOVE TEMPERATURESAll recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
CONVERSIONSTo convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
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