Best Pineapple Buns Recipes

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BOLO BAO (CHINESE PINEAPPLE BUNS)



Bolo Bao (Chinese Pineapple Buns) image

I love making these Chinese pineapple buns (bolo bao). They're my favorite treat. Being Chinese, my parents would always go to the Chinese bakery during the weekend and buy these to eat for breakfast or for a snack. Now that I learned how to make these myself, it has saved a lot of money.

Provided by Helen

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h40m

Yield 36

Number Of Ingredients 15

1 ½ cups white sugar
1 cup lukewarm water
1 cup lukewarm milk
2 packages active dry yeast
⅔ cup salted butter, melted
2 eggs
7 cups bread flour, or more as needed
1 cup sugar
½ cup butter
2 egg yolks
4 tablespoons milk
1 teaspoon baking soda
2 cups all-purpose flour
3 teaspoons baking powder
1 cup canned red bean paste, or as needed

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.

Nutrition Facts : Calories 241.8 calories, Carbohydrate 39.8 g, Cholesterol 38.2 mg, Fat 7.1 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 4.1 g, Sodium 126.9 mg, Sugar 14.4 g

HAM AND PINEAPPLE PIZZA BUNS



Ham and Pineapple Pizza Buns image

Make and share this Ham and Pineapple Pizza Buns recipe from Food.com.

Provided by Chef Shantal

Categories     Lunch/Snacks

Time 9m

Yield 2 serving(s)

Number Of Ingredients 5

2 large kaiser rolls, split
1/2 cup tomato sauce
50 g ham, thinly sliced
1/4 cup pineapple chunk
1 cup mozzarella cheese

Steps:

  • Preheat oven to 350 F,.
  • Spread 2 tbsp tomato sauce on each half roll. Evenly divide ham and pineapple among rolls.Top with 1/4 cup of cheese on each.
  • Bake 5-7 minutes or until cheese is melted.

Nutrition Facts : Calories 438.6, Fat 17, SaturatedFat 8.3, Cholesterol 57.3, Sodium 1424.2, Carbohydrate 45.5, Fiber 2.7, Sugar 8.9, Protein 25.7

PINEAPPLE STICKY BUNS



Pineapple Sticky Buns image

Make and share this Pineapple Sticky Buns recipe from Food.com.

Provided by AlwaysHungry

Categories     Breakfast

Time 17m

Yield 10 buns

Number Of Ingredients 5

3/4 cup crushed pineapple, drained
1/2 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon cinnamon
1 (10 count) can biscuits

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.

Nutrition Facts : Calories 346.4, Fat 19, SaturatedFat 8.4, Cholesterol 26.2, Sodium 417.9, Carbohydrate 40.6, Fiber 1.2, Sugar 14.6, Protein 4.4

INDIVIDUAL PINEAPPLE STICKY BUNS



INDIVIDUAL PINEAPPLE STICKY BUNS image

A good, quick recipe for pineapple lovers.

Provided by Judy W

Categories     Sweet Breads

Time 15m

Number Of Ingredients 5

3/4 c crushed pineapple, drained
1/2 c very soft butter
1/2 c packed brown sugar
1 tsp cinnamon
1 can(s) refrigerator biscuits

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



Pineapple Buns image

Despite the name, the pineapple bun has no pineapple-it's a soft milk-bread bun with a crackly cookie-like top that, after it's baked, resembles pineapple skin.

Provided by Kristina Cho

Yield Makes 12

Number Of Ingredients 19

¼ cup plus 3 tablespoons (100g) milk
2 tablespoons (20g) bread flour
½ cup plus 1 Tbsp. (125g) warm milk, at 110ºF
1 tsp. active dry yeast
¼ cup (50g) granulated sugar, plus a pinch
2⅔ cups (335g) bread flour, plus more for work surface
½ teaspoon coarse salt
1 large egg
4 Tbsp. (55g) unsalted butter, cut into pieces and softened
1 tsp. canola or other neutral flavored oil, for bowl
2 cups (250g) all-purpose flour
¼ teaspoon baking soda
¼ teaspoon coarse salt
1 stick (113g) unsalted butter, softened
½ cup (100g) sugar
1 large egg
½ teaspoon pure vanilla extract
2 drops yellow food coloring
1 large egg, white and yolk separated into two small bowls

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.

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