Servings: 6 buns
Calories: 250kcal
Cost: $10
Equipment
- Kitchen scale
- Mixing bowls
- Measuring cups and spoons
- Kneading machine or stand mixer (optional)
- Scraper or sharp knife
Ingredients
- 250 g high gluten flour
- 20 g sugar
- 15 g powdered milk
- 3 g yeast
- 135 g liquid milk
- 1 unit egg
- 15 g unsalted butter
- 50 g unsalted butter
- 20 g sugar
- 15 g egg liquid
- 70 g low gluten flour
- 15 g powdered milk
Instructions
- Mix all the ingredients for the dough, except the butter, in a large mixing bowl and knead until homogeneous.
- Add the butter and knead until the dough is smooth and elastic; let it rest covered until doubled in size (about 1 hour).
- Deflate the risen dough, divide into 6 portions, and shape each into a ball; let them rest for 10 minutes.
- In a separate bowl, mix ingredients for puff pastry until smooth, then divide into 6 balls and flatten into circles.
- Cover each dough ball with a puff pastry layer and score with lines to create a decorative pattern; proof for 30-40 minutes.
- Preheat the oven to 180°C (356°F), brush the buns with egg yolk, and bake for 25 minutes until golden brown.
Notes
Freshly baked Pineapple Buns are best eaten the day they are made. For leftovers, store in an airtight container or refrigerate for up to 5 days.
These buns can be frozen individually for up to 3 months. Reheat in the oven for a few minutes before serving for best texture.
You can add vanilla extract to the puff pastry for additional flavor, or try healthier variations such as whole wheat or reduced sugar buns.
Ensure all ingredients are at room temperature for better mixing and dough consistency.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Calcium: 60mg | Iron: 1.5mg
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