pineapple buns

How to Make Pineapple Buns: A Complete Guide

Pineapple buns, a beloved Hong Kong classic, aren’t actually pineapple-flamed—their name comes from the sugary, craggy crust that resembles a pineapple’s skin. Here’s a simple guide to baking these soft, buttery buns at home.

For the Bun Dough:

Mix 300g bread flour, 30g sugar, 2.5g yeast, and 1/2 tsp salt. Add 120ml warm milk, 1 egg, and 30g softened butter. Knead until smooth, then let the dough rise in a warm place for 1–2 hours until doubled.

For the Crust:

Cream 60g softened butter, 60g sugar, and 1 egg. Gradually mix in 60g cake flour, 1/2 tsp baking powder, and a pinch of salt until a thick paste forms. Chill for 15 minutes.

Assembly & Baking:

Punch down the risen dough and divide into 8 portions. Roll each into a ball, place on a baking sheet, and let proof for 30 minutes. Preheat oven to 180°C (350°F). Spread the chilled crust mixture over each bun, creating a jagged top. Bake for 15–20 minutes until golden.

Cool slightly and enjoy plain, with butter, or as a pineapple bun sandwich with a slice of butter!