Pineapple Bun Recipe

Pineapple Bun Recipe

Pineapple Bun Recipe

Cookie Crust Ingredients

  • 25g Room Temperature Butter
  • 35g Sugar
  • 25g Beaten Egg
  • 80g Cake Flour
  • ¼ tsp Baking Powder
  • -OR-
  • 78g All Purpose Flour
  • ¼ tsp Baking Powder

Additional Bread Flour for dusting and kneading.



1) Mix together dry ingredients and sift twice. Set aside.
2) Whisk butter until it is soft.
3) Slowly whisk in sugar until incorporated.
4) Once incorporated, slowly pour in egg and continue to whisk. Do not pour egg in all at once. This will break down your butter and sugar mixture.
5) After butter, sugar and egg mixture is well combined, slowly whisk in flour mixture.
6) Dust your work surface lightly with Bread Flour and pour dough on to your work surface.
7) Knead some Bread Flour until less sticky.
8) Roll it into a cylinder or log and wrap it in plastic wrap.
9) Refrigerate cookie crust dough.

You can start working on your bread dough once cookie crust is in the refrigerator.

Bread Dough Ingredients

  • 140g Bread Flour
  • 35g Sugar
  • ¼ tsp Salt
  • 3g Instant Yeast (Rapid Rise)
  • 1 tbsp Beaten Egg
  • 70ml Warm Water
  • ½ tsp Vanilla Extract (optional)
  • 15g Room Temperature Butter

Additional Bread Flour for kneading.

1) Set your oven to warm or 145 degrees F.
2) Whisk together all dry ingredients and sift the flour mixture twice.
3) Whisk together the beaten egg and warm water. Make sure water isn’t too hot, otherwise egg will cook.
4) Pour egg and warm water mixture into your flour mixture.
5) Dust your work surface lightly with Bread Flour and pour your mixture onto your work surface.
6) Knead until dough is well combined. Add flour if dough is sticky.
7) Flatten dough and fold in butter.
8) Continue to knead for 10 minutes or until dough is nice and elastic. Add flour if dough is sticky. Once dough is well kneaded, it shouldn’t be sticky anymore.
9) Roll dough into a ball and put in an oven-safe bowl and cover with plastic wrap.
10) Put it in oven for 40 minutes to proof and rise.

After the bread dough has finished its first proof it should have doubled in size. To test the readiness of the dough, dust your finger and poke a hole into the center of the dough. If it doesn’t spring back or close up, your dough is ready. If it is ready, you can continue the steps below. If not, continue to proof for a little bit longer.

1) Dust your work surface lightly if needed.
2) Weigh the dough then flatten the dough and stretch it out to get rid of any excess air.
3) Fold up one end and roll it into a cylinder or log.
4) Cut into 5 equal pieces.
5) Roll each piece into balls and set on your baking pan and cover with plastic wrap.
6) Let it rest for 20 minutes in room temperature.

At this point, you can work on prepping your cookie crust for the bread dough.

1) Take out from the refrigerator.
2) Weigh it and separate into 5 equal pieces.
3) Line your work surface with plastic wrap.
4) Roll your pieces into balls and set them on the plastic wrap.
5) Cover with another plastic wrap.
6) Use a dough scraper or something flat to flatten each ball into a thin sheet.
7) Once flattened, put back in the refrigerator until your dough is ready.

When your dough is ready to be worked on, take out the flattened cookie crusts from the refrigerator and follow steps below.

1) Wrap each ball of dough with the cookie crust. The cookie crust will not completely cover the dough, but that’s ok. You really only want the top covered.
2) Take a plate/bowl and add sugar.
3) Roll the tops of each ball into the sugar to coat.
4) Take your dough scraper and score the top of your balls into diamond shapes.
5) Set the balls of dough your baking pan and put it back in the oven uncovered to continue proofing for another 40 minutes.

After final proofing, preheat your oven to 340 degrees F. Bake the breads until 12-15 minutes until tops are golden brown. Please note, every oven varies, therefore, adjust baking time appropriately.