Pineapple Bun

Name: Pineapple Bun
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Ingredients: 500 g high-gluten flour (for dough); 90 g fine sugar (for dough); 5 g salt (for dough); 10 g dry yeast (for dough); 20 g butter (for dough); 50 g egg (for dough); 250 ml water (for dough); 150 g butter (for pineapple topping); 220 g high-gluten flour (for pineapple topping); 100 g powdered sugar (for pineapple topping); 50 g egg (for pineapple topping); to taste egg wash

Sweet bread topped with a signature crumbly, cookie-like pineapple crust.

1h 50m

Easy

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Ingredients

high-gluten flour (for dough) 500 g

fine sugar (for dough) 90 g

salt (for dough) 5 g

dry yeast (for dough) 10 g

butter (for dough) 20 g

egg (for dough) 50 g

water (for dough) 250 ml

butter (for pineapple topping) 150 g

high-gluten flour (for pineapple topping) 220 g

powdered sugar (for pineapple topping) 100 g

egg (for pineapple topping) 50 g

egg wash to taste

Instructions

Make pineapple topping

Melt the butter, then mix in powdered sugar and egg until combined. Add 70g of high-gluten flour and stir to combine, then turn the dough out onto a work surface and knead. Mix in the remaining 150g of high-gluten flour, then divide into roughly 20g portions; these form the pineapple topping.

Make the dough

Follow the "Basic Dough Method" on pages 14–15 to prepare the dough. Divide the finished dough into 50g portions, and flatten the pineapple topping pieces.

Wrap with pineapple topping

Lightly flour your work surface, place a flattened pineapple topping piece on it, then set a dough portion on top of the topping. Support the dough with your left hand, and use your right hand to press the dough from the outer edges inward until the pineapple topping covers roughly 2/3 of the dough surface.

Ferment

Allow the dough to ferment. The dough will measure approximately 5.5cm in diameter before fermentation, and roughly 7cm in diameter after fermentation.