Easy Pineapple Buns Recipes

BOLO BAO (CHINESE PINEAPPLE BUNS)

Steps:

• Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place.
• Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more.
• While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour.
• Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet.
• Bake in the preheated oven until golden, 15 to 20 minutes.

PINEAPPLE BUNS (BO LO BAO)

Steps:

• Start the bread dough: Whisk the 2 tablespoons (18 g) bread flour with 1/2 cup cold water in a medium saucepan until no lumps remain. Cook, whisking constantly, over medium heat until thickened and opaque, about 2 minutes. Transfer to a stand mixer bowl and let cool slightly. Add the milk and 1 tablespoon of the sugar and whisk by hand until smooth and the mixture reaches 100 to 110 degrees F on an instant-read thermometer, about 30 seconds. Whisk in the yeast just until combined. Let sit until foamy on the surface, about 5 minutes.
• Meanwhile, grease a large bowl with 1/2 tablespoon of the butter and set aside.
• Top the yeast mixture with the following ingredients in this order: the egg, milk powder, remaining 2 cups (240 g) bread flour, the cake flour, remaining 3 tablespoons sugar and the salt. Fit the stand mixer with the dough hook attachment and mix on low speed until all the flour is moistened, about 1 minute. Increase the speed to medium and mix until the dough is smooth and passes the window pane test, about 10 minutes (see Cook's Note); scrape down the bowl halfway through. Mix in 1 tablespoon of the remaining butter on medium-low speed until absorbed. Repeat, adding 1 tablespoon of the remaining butter at a time, and mix after each addition until the dough is smooth, about 6 minutes.
• Transfer the dough to a lightly floured surface and form into a tight ball by pulling the edges of the dough toward the center. Toss in the prepared bowl to coat with butter, cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, about 90 minutes.
• Start the topping: Cream the butter with the sugar in the stand mixer (no need to wash the bowl first) fitted with a paddle attachment on medium speed until smooth and thoroughly combined but not fluffy, about 30 seconds. Scrape down the bowl and mix in the egg yolk, milk powder and vanilla until combined. Sift in the flour, baking soda and baking powder and mix on low speed until no dry spots remain. Transfer to a large sheet of plastic wrap or a reusable plastic bag and flatten into a 4-inch disk. Wrap the dough and chill in the freezer until ready to use.
• Line 2 baking sheets with parchment paper and set aside.
• Finish the bread dough: Knead the bread dough in the bowl until it becomes a tight ball. Divide into 8 equal pieces, each about 80 grams. Flatten 1 piece into a 3-inch disk and gather all the edges to meet at the center. Flip over and roll into a ball on a work surface, cupping the top of the dough with one hand, until the ball is completely smooth. Repeat with the remaining pieces and place 4 balls on each prepared baking sheet. Cover each baking sheet with a sheet of plastic wrap greased with nonstick cooking spray. Let proof near a warm area until each ball puffs to about 4 inches, about 1 hour.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Finish the topping: Meanwhile, divide the cookie dough disk into 8 portions, each about 32 g, and roll each portion into a ball. Place 4 of the balls on a large sheet of plastic wrap and cover with another sheet of plastic wrap. Gently flatten each ball into a 2-inch disk, then roll with a rolling pin between the sheets of plastic wrap until each is a 4-inch round - it doesn't have to be a perfect round. Stack the rounds on a plate, using the plastic wrap to separate each one. Refrigerate until ready to use. Repeat the rolling and stacking process with the remaining cookie dough and 2 more sheets of plastic. Refrigerate on top of the first batch of rounds until the buns are proofed.
• For the egg wash: Whisk the egg yolk in a small bowl until smooth and set aside.
• Remove the plastic wrap from the proofed buns. Drape 1 cookie dough round over each bun and brush with a thin coating of egg wash. Score a shallow crosshatch pattern (1 inch between each line) onto each using the dull side of a small knife.
• Bake, switching and rotating the baking sheets halfway through, until the tops of the buns are golden brown and the edges are light golden, about 15 minutes.
• Let cool for 10 minutes then gently transfer each bun to a wire rack. Enjoy warm or completely cooled.

EASY PINEAPPLE BUNS

Steps:

• Combine all ingredients except biscuits in a bowl and mix well.
• Spoon mixture evenly into 10 greased cups of a 12 cup muffin pan.
• Place 1 biscuit in each cup.
• Bake in pre-heated 425 degree oven for about 10 minutes.
• Cool 5 minutes.
• Remove from pan by inverting pan onto a plate.
• Serve warm.

PINEAPPLE BUNS

Steps:

• Make the tangzhong: In a small saucepan over low heat, combine the flour and milk and cook, whisking constantly, until thickened to a paste, 2 to 3 minutes. Immediately transfer the paste into a small bowl, scraping the sides of the saucepan with a flexible spatula; let cool until warm, 5 to 10 minutes. Texture should resemble mashed potatoes.
• Make the milk bread: In a clean or new small saucepan, scald the milk over medium heat, bringing the milk to a gentle simmer (watch carefully as milk tends to boil over). Pour milk into a small bowl and cool until warm to the touch (about 110°F). Stir in yeast and a pinch of sugar, and set aside until the surface of the mixture is foamy, 5 to 10 minutes.
• In the bowl of an electric mixer fitted with a dough hook, combine the sugar, flour, salt, and egg. Add the tangzhong and milk and mix on low until shaggy. Add the softened butter one piece at a time, mixing until fully incorporated before adding the next. Increase the speed to medium-high and continue to knead the dough until it is tacky and slightly sticky, 8 to 9 minutes. Transfer the dough to a lightly floured work surface. Wet your hands to prevent the dough from sticking, pinch and pull the ends of the dough to form a smooth ball.
• Coat a large mixing bowl with 1 teaspoon of oil. Add the dough to the bowl, gently turning it to cover with oil. Cover the bowl with plastic wrap and set in a warm spot to proof until doubled in size, about 2 hours (or place in the refrigerator to proof for at least 8 hours or overnight).
• While the dough is proofing, line two large rimmed baking sheets with parchment paper.
• Make the buns: After the first proof, punch down to deflate the dough and transfer it to a lightly floured surface. Pinch and pull the ends of the dough to form a smooth ball. Divide the dough into 12 equal portions with a bench scraper (for accuracy, weigh with a digital scale if you have one). Form each portion of dough into a smooth ball by pulling the ends of the dough underneath and then rolling between the palms of your hand, and arrange on the prepared sheets, spacing at least 3 inches apart. Cover with a damp, clean kitchen towel and set aside in a warm spot until the buns are doubled in size, 45 minutes to 1 hour.
• Meanwhile, make the topping: In a small bowl, whisk together flour, baking soda, and salt. In a medium bowl, combine the softened butter and sugar with a flexible spatula until smooth. Add the egg, vanilla, and food coloring, mixing until smooth. Fold the flour mixture into the butter mixture to form a sandy dough, then knead by hand until smooth. Pat into a disc and divide the dough into 12 equal portions with a bench scraper (for accuracy, weigh with a digital scale if you have one). Roll one piece into a smooth ball, then flatten into a 4-inch round with a dowel rolling pin. Score a crosshatch pattern into the dough with the edge of a bench scraper or knife, being careful not to cut all the way through. Use the edge of the bench scraper to lift the topping off the work surface. Repeat with remaining topping dough, setting each round aside until ready to top the buns. (Alternatively, you can skip making the crosshatch pattern. The topping will still crack beautifully as it bakes, just not as neatly.)
• Preheat the oven to 350°F. Brush the tops of the buns lightly with the egg white to help the topping adhere. Place one topping dough round on each bun, gently pressing to cover the entire outer edge (you want the dough to fully encase the top of the bun, if possible). Whisk the egg yolk in a small bowl and lightly brush over the topping of each bun.
• Bake the buns until golden brown, 18 to 20 minutes. Transfer the sheets to a wire rack. Let the buns cool for 5 minutes on sheets, then transfer to the rack to cool. Serve warm or at room temperature.