Pineapple buns

Pineapple buns


The freshly baked pineapple bread is really delicious,Crispy and fragrant outer layer of puff pastry plus original and delicious bread.This is a very simple bread that can make people feel full and happy!!!


  • Cold water 160ml
  • High gluten flour 400 g
  • Instant yeast 4g
  • Salt 3g
  • Sugar 40g
  • Milk 35ml
  • Fresh cream 25ml
  • Softened cream 30g
  • 80g unsalted butter
  • 90g powdered sugar
  • 2 egg yolks
  • Milk powder 20g
  • 1 egg yolk liquid for brushing pastry


  1. Mix the flour and yeast, add cold water, and mix well until no powder forms.
  2. Cover with plastic wrap and refrigerate overnight to ferment.
  3. Seed overnight and tear into pieces, mix with high-gluten flour, sugar, salt, milk and fresh cream at low speed for 1 minute to form a dough.
  4. Add yeast powder and softened cream and continue on low speed for 5-6 minutes.Stir until a thin film forms.
  5. Pour out and roll into balls. If it’s too sticky, you can add a little hand powder to make it easier to knead.After kneading, cover with plastic wrap and ferment for about an hour until the dough doubles in size.
  6. After inserting your fingers into the fermented dough, if there is no rebound, the fermentation is complete.
  7. Divide the dough into 10 equal parts and roll into balls, cover with plastic wrap and rest for 15 minutes.
  8. While waiting for fermentation, make the pastry part~Mix the softened cream and powdered sugar with a whisk, then add the egg yolks and continue mixing.
  9. Then add sifted milk powder and flour and mix well with a spatula .Remember not to over mix. Just have a loose gravel texture
  10. After gently shaping and blending with your hands, refrigerate in plastic wrap for an hour until ready to use.
  11. Weigh the pastry and divide into 10 equal parts and roll into balls.
  12. Cover both the bottom and surface of the puff pastry with a layer of plastic wrap.
  13. Flatten the ball with a rolling pin.
  14. Use a single-sided plastic wrap to wrap the puff pastry around the dough and shape it.
  15. Brush the pastry with egg yolk. Then use a fork to draw lines. The painting should be darker and more three-dimensional!
  16. Continue fermenting for an hour until it doubles in size.
  17. Preheat the oven to 180 degrees.
  18. Bake for about 20-25 minutes until golden brown to your liking