Pineapple Sticky 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.

INDIVIDUAL PINEAPPLE STICKY BUNS

Steps:

• 1. Preheat oven to 425^. Combine first 4 ingredients, mix well. Spoon into muffin cups; top with a biscuit. Bake 10-12 minutes or til biscuits are done. Let cool 5 minutes, then invert to remove.

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.

PINEAPPLE STICKY BUNS

Steps:

• Preheat oven to 425 degrees F. Grease a standard muffin pan.
• Mix together the pineapple, butter, sugar and cinnamon. Spoon mixture into 10 prepared muffin cups, dividing equally.
• Place a refrigerated biscuit over mixture in each cup.
• Bake 10-12 minutes. Cool 5 minutes; then invert to remove from pan.

PINEAPPLE CREAM CHEESE BUNS

Steps:

• DOUGH.
• Soften yeast in warm water. Let stand 10 minutes.
• In a large heavy duty mixer (or large bowl, if by hand) pour scaled milk over butter. Cool to lukewarm. Stir in 4 cups of flour, sugar, mashed potatoes, salt and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, the dough should pull away from the sides of the bowl and as you mix, will be somewhat reluctant to lie back down in the bowl. The dough will be definitely sticky when you are finished mixing. Leave in mixer bowl, covered with plastic wrap overnight or about 8 hours.
• The next morning, punch dough, turn dough out onto floured board and cut dough in half. Roll each half into a rectangle.
• FILLING.
• Drain the pineapple. The more you can drain it - the better consistency for the filling.
• In a mixer whip the softened cream cheese and sugar until fluffy, blend in nutmeg and vanilla. Stir in well-drained pineapple. Do not over mix.
• Divide in half and spread over each rectangle.
• Roll up and slice into 1 1/2 inch slices and place on parchment paper covered cookie sheets. Let rise until double (about 30 minutes) Preheat oven to 375°F Bake for 15 minutes. Turn down to 350°F and bake for 10-15 more minutes. If edges are getting too dark cover with tinfoil.
• If desired, decorate with frosting of your choice and place red & green cherries in the centre of each bun.
• My family places the uncooked buns onto parchment paper in the shape of a Christmas tree (1 bun at top, next layer 2 buns, repeat until the last layer is 4 buns across and then place 2 buns down for the tree stump).
• Very delicious, very easy and if baked and frosted as a Christmas tree, very festive!

PINEAPPLE STICKY BUNS

Steps:

• Combine the pinapple, butter, brown sugar and cinnamon in a bowl and mix well.
• Spoon into 10 muffin cups.
• Separate the biscuits. Top each prepared muffin cup with a biscuit.
• Bake at 425 degrees for 10 to 12 minutes or until golden brown.
• Cool in the pan for 5 minutes.
• Invert onto a serving plate. Best eaten warm from the oven.