Pineapple Buns is a modern Hong Kong recipe for a classic yeasted bun with a crackled biscuit-like topping. The full recipe is presented here and I hope you enjoy this classic Hong Kong version of: Pineapple Buns.
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The traditional Pineapple Bun, or 菠蘿包, invented in the 1960s is a soft fluffy bun underneath and a crunchy crumbly crackled sweet cookie like crust on top, invented in Hong Kong in the sixties and still a standard at all Hong Kong traditional bakeries.
For thee Crust:
4 tbsp salted butter, at room temperature
1 egg yolk
100g sugar
100g plain (all purpose) flour
2 1/2 tbsp custard powder
1/4 tsp baking powder
1 tbsp butter, room temperature (plus extra)
1 egg white, for glazing
1 tsp water
Method:
Prepare the Tangzhong Milk Bread dough according to the recipe and when the dough is having its first rise prepare the crust as below:
Cream the butter in mixer until pale in colour and fluffy. Add the egg yolk and mix to incorporate. In a separate bowl stir together the sugar, flour, custard powder and baking powder. With the mixer on low, add in dry ingredients to the butter. Mix just long enough until the mixture looks crumb-like and sticks together when pressed. At this point if the mixture is too dry to stick together when pressed, add extra butter 1/2 tbsp at a time until the mixture just comes together.
Gather the crust mixture together and press into a log-shape then wrap in clingfilm (plastic wrap) and refrigerate for an hour (or prepare one day before and chill overnight).
When the bread dough haas doubled in volume knock it back and divide into 8 equal pieces. Shape each piece of dough into a bun by tucking the dough in towards the bottom until the surface of the ball is taut and smooth. Arrange, seam side down, on a parchment lined baking tray and let rise again for 40 mins or until dough is doubled in volume.
Preheat your oven to 175°C. Slice the chilled crust dough into 8 equal-sized round. Press each slice with a flat bottomed pan or dish between 2 pieces of clingfilm or parchment paper until the slice is maximum 3mm thick and can drape over the top half of your dough bun. Place over the risen dough balls and use cupped hands to very gently shape to fit the dough.
Whisk the egg white with water and brush over the crust and dough. Pop into the centre of your pre-heated oven and bake for 15-20 mins or until the bun is a nice golden brown on top and bottom. Remove and serve hot and crunchy.
Store in an air tight container at room temperature (they will keep for 4-5 days). To eat, just pop pineapple bun into toaster oven to warm up and re-crisp the top and they'll taste like they just came out of the oven!
