Hong Kong Style Pineapple Bun With Butter Recipe

Mix and autolyse

In the bowl of a stand mixer, whisk together 3 cups all-purpose flour, 1.5 tsp instant yeast, 0.4 cups granulated sugar, and 1/2 tsp salt. In a separate bowl combine 0.6 cups whole milk (lukewarm, about 95°F/35°C), 0.2 cups warm water, 1 tbsp vegetable oil and 1 large egg beaten. Add the wet ingredients to the dry and mix with the dough hook on low until ingredients are incorporated, about 2 minutes. Let rest (autolyse) 10 minutes.

Knead

After resting, add 3 tbsp softened unsalted butter in pieces to the mixer and continue kneading on medium-low for 6–8 minutes until the dough is smooth, slightly tacky but not sticky, and pulls away from the bowl. If dough is too sticky, dust with up to 1–2 tbsp extra flour; if too dry add 1 tsp warm water at a time.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until about doubled in size, 60–75 minutes depending on room temperature.

Divide and shape

Gently deflate the dough and turn out onto a lightly floured surface. Divide into 8 equal portions (about 70–80 g each). Pre-shape into rounds, rest 10 minutes under a towel, then shape into tight smooth balls by tucking edges under and rolling on the counter to create surface tension. Place each ball on a parchment-lined baking sheet, 2 inches apart.

Second rise

Cover the shaped buns loosely with plastic wrap or a damp towel and proof until puffy, about 40–50 minutes; buns should look noticeably risen but not doubled.

Make the topping dough

While the buns are undergoing first or second rise, make the topping. In a medium bowl, sift together 0.9 cups all-purpose flour, 0.3 cups powdered sugar, and 1 tsp baking powder. Cut in 3 tbsp cold cubed unsalted butter using a pastry blender or fingertips until mixture resembles coarse crumbs with pea-size bits. Add 1 large egg yolk and 1 tsp milk and mix until a soft dough forms; avoid overworking. If the dough is too dry, add up to 1/2 tsp milk.

Roll and pattern

Place the topping dough between two pieces of parchment and roll to roughly 1/8-inch (3 mm) thickness. Using a 3.5–4-inch round cutter (slightly larger than bun tops), cut 8 rounds. Using a small knife or a lattice tool, lightly score a crisscross pineapple-like pattern on each round—do not cut through completely. Chill the topping rounds in the refrigerator for at least 15 minutes to firm up; chilling helps them hold shape when baked.

Apply topping and egg wash

When buns have completed second rise and topping rounds are chilled, brush each bun top lightly with egg wash (the extra beaten egg with 1 tsp water). Lay a topping round on each bun, aligning the scored side up. Sprinkle a little granulated sugar (about 1/8 tsp) over each topping for extra crunch if desired.

Bake

Preheat oven to 350°F (175°C). Place the baking sheet with topped buns in the center of the oven and bake for 15–18 minutes, or until the topping is pale golden and the bottoms of buns are baked through. Rotate the pan halfway through for even coloring.

Cool briefly

Remove buns from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack. Do not cool completely; Hong Kong pineapple buns are traditionally served warm.

Serve with butter

Using a sharp knife, slice each bun horizontally about halfway through. Insert one chilled thick butter slice into each bun (one slice per bun). Serve immediately while butter begins to soften and melt from the warm bun.