Just recently, we shared a recipe of how you can make your very own halal Hong Kong-style egg tarts
at home. This time around, we'll be venturing into the bread region with one of the most popular pastries you can find in Hong Kong bakeries, and that is pineapple bun! With a beautiful golden crumbly crust and a deliciously soft and sweet inside, it's best to throw your no-carb rule out the window with this one because it's just simply irresistible.
The bun doesn't actually have pineapple in it and is only named so because of how the topping looks after it's baked. (Check out this recipe
instead if you really want a pastry with actual pineapple in it ?). So if you're ready to get to baking, let's dive right into this halal Hong Kong-style pineapple bun recipe.
Ingredients (yields 12)For the dough
For the dough topping
- ⅔ cup heavy cream
- 1 cup + 1 tbsp milk, room temperature
- 1 large egg, room temperature
- ⅓ cup sugar
- ½ cup cake flour
- 3 ½ cups bread flour
- 1 tbsp active dry yeast
- 1 ½ tsp salt
- ¼ cup nonfat dry milk powder
- 1 ¼ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ⅔ cup superfine sugar
- ¼ cup vegetable shortening
- 2 tbsp milk
- 1 egg yolk
- ⅛ tsp vanilla essence
- 1 egg yolk, to finish the buns
- For the dough: Ina bowl, combine heavy cream, milk, egg, sugar, cake flour, bread flour, yeast and salt. With a hand mixer (or a stand mixer), use the dough hook attachment and whip the ingredients together. Let it run for 15 minutes, occasionally stopping in between to push the dough together.
- Cover the bowl with a damp towel and let it proof for about 1 hour in a warm spot.
- Once it has almost doubled in size, return the dough to the mixer and stir for another 5 minutes to release any air bubbles. On a clean working surface, lightly dust with some flour and divide the dough into 12 equal portions. Shape each of them into a circular bun and place onto a baking sheet. Cover them with a clean and dry kitchen towel. Let rise for about an hour.
- For the dough topping: In a bowl, add milk powder and break up any clumps that you see. Add flour, baking soda, baking powder and superfine sugar to it. Stir to combine, then add vegetable shortening, milk, egg yolk, and vanilla essence. Using your hands, incorporate everything thoroughly. Cover the bowl tightly with plastic wrap and set aside at room temperature for further use.
- Once the buns have risen for a second time, preheat the oven to 170°C. Divide the dough topping into 12 equal portions, shape them into balls and roll out each one into flat circles. Place one on every bun.
- Brush the top with egg yolk and bake the buns for about 12 to 13 minutes or until the tops are slightly golden. Remove from oven, serve and enjoy!
Making halal Hong Kong-style pineapple buns aren't hard at all. And if you're someone who loves baking bread, it should be a must for you to have a go at it! Save it for a weekend project and prepare to have your entire house smelling just like the bakeries in Hong Kong ?