Sweets and drinksBaked GoodsChinaProof until the dough rises 2.5 times, 15 minutes baking at 180 degrees C
Hong Kong pineapple buns have a crisp golden crust on top and a soft, moist bun underneath. The difficulty is judging the proof, since dough that has not risen enough gives a dense, heavy crumb.
Proof the dough until it has risen about 2.5 times, then knead it again to knock out the air. Set the topping ball on the dough ball, cover it with plastic wrap and roll it on the counter so the topping wraps around smoothly.
This batch weighs about 1kg, at roughly 257 calories per 100g.
Method
Put 300g all purpose flour, 40.5g kOBE Monk Fruit Blend, 4g salt, 4g yeast, 1 egg and 200ml oat milk into a large bowl or a stand mixer and mix until smooth.
Add 25g butter and keep kneading until the dough is soft, elastic and smooth.
Leave the dough in a cool, airy spot to proof until it has risen about 2.5 times its original size.
Beat 75g unsalted butter for the topping with a mixer until completely smooth.
Add 3 eggs, 63g kOBE Monk Fruit Blend, 100g sifted cake flour and 10g milk powder a little at a time, beating until the mixture is smooth, then chill it for 30 minutes.
Knead the dough again to knock out the air, divide it into equal balls, cover them with plastic wrap and rest them for another 10 to 15 minutes. Divide the topping into matching small balls.
Set a topping ball on each dough ball, cover it with plastic wrap and roll it on the counter so the topping wraps around smoothly.
Arrange the buns on a parchment lined tray, score a light crosshatch on top, brush them with beaten egg yolk and bake for 15 minutes at 180 degrees C.
Tips
Let the dough rise to about 2.5 times its size, then knead it again to knock the air out.
The dough uses both yeast and baking powder, and leaving either out gives a dense, heavy crumb.
Oat milk is thinner so the dough runs wet, and a few more minutes of kneading brings it smooth.
Chill the topping a full 30 minutes so it divides easily.
A good bun has a crisp golden top and a soft crumb underneath, so take the tray out and let them cool a little before eating.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.