Pineapple Bun

Method

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1. Mix the strong flour, caster sugar, yeast and salt, then work in the warm milk and egg to a soft dough.

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2. Knead 10 minutes, then work in the softened butter and knead 5 minutes more, until smooth and elastic.

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3. Prove covered in a warm place for 75 minutes, until doubled.

   Mark done Start 75 min timer

4. Beat the topping butter with the icing sugar until pale, then beat in the egg yolk.

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5. Fold in the plain flour, custard powder and baking powder to a stiff dough. Wrap and chill 45 minutes.

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6. Knock the risen dough back, divide into 8 and shape into tight balls.

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7. Prove on a lined tray for 45 minutes.

   Mark done Start 45 min timer

8. Divide the chilled topping into 8 and roll each between baking paper into a thin disc.

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9. Lay a disc over each bun, pressing lightly, and brush with beaten egg.

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10. Bake at 180C for 18 minutes, until the topping has cracked into a pattern and turned deep gold.

    Mark done Start 18 min timer

Chef’s Tips

• Topping cold and rolled thin.
• Press it on lightly — pressing hard stops it cracking.
• Eat warm, split, with a slab of cold butter inside.

Pairing Suggestions

• Hong Kong milk tea
• A slab of cold butter
• Egg tarts

Storage & Reheating

Best the day they are baked. Freeze 1 month and refresh at 160C for 6 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.