Description
Delightful sweet strawberry & cream cheese pineapple buns merge classic Hong Kong bakery charm with fruity modern twists. Crisp cookie-like tops and luscious fillings promise a scrumptious journey through delicate textures and rich flavors you’ll savor with pure culinary joy.
Ingredients
Scale
Bread Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 large egg
- 1/2 cup (120 milliliters) warm milk
- 1/4 cup (60 milliliters) granulated sugar
- 1/4 cup (57 grams) unsalted butter, softened
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
Pineapple Crust Topping:
- 1 cup (240 milliliters) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (60 grams) powdered sugar
- 1/4 cup (30 grams) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon (15 milliliters) milk (if needed)
Filling:
- 4 ounces (113 grams) cream cheese, softened
- 1/4 cup (60 milliliters) strawberry jam (or fresh strawberries, chopped)
- 1 tablespoon (8 grams) powdered sugar (optional)
Instructions
- Activate yeast by mixing warm milk, sugar, and instant yeast in a large mixing bowl. Allow the mixture to become frothy for approximately 5 minutes.
- Incorporate softened butter, egg, flour, and salt into the yeast mixture. Knead the ingredients thoroughly on a floured surface until the dough becomes smooth and elastic, about 8-10 minutes.
- Transfer the dough to a greased bowl, drape with a damp cloth, and let it rise in a warm environment for 1 hour or until the volume doubles.
- Prepare the pineapple crust by blending softened butter and powdered sugar. Add flour, cornstarch, baking powder, and vanilla extract to create a uniform dough. If the mixture seems dry, introduce a tablespoon of milk to achieve the right consistency.
- Refrigerate the topping dough while the primary dough rises.
- Create the filling by combining softened cream cheese, strawberry jam, and optional powdered sugar until smooth and well-integrated.
- Deflate the risen dough and divide into 8 equal portions. Flatten each piece into a circular shape.
- Position a spoonful of cream cheese and strawberry mixture in the center of each dough circle. Carefully fold the edges over the filling, sealing completely to form a compact ball.
- Arrange the filled dough balls seam-side down on a parchment-lined baking sheet. Cover and permit a second rise for 30-40 minutes.
- Preheat the oven to 350F (175C).
- Divide the chilled pineapple crust dough into 8 pieces. Gently flatten and layer each piece atop the risen dough balls, pressing lightly.
- Bake the buns for 15-20 minutes until they achieve a golden brown color.
Notes
- Ensure the yeast is fresh and active by checking the expiration date to guarantee proper dough rising.
- Use room temperature ingredients to help the dough develop better texture and rise more consistently.
- Knead the dough thoroughly to develop gluten, which creates a softer, more elastic bread texture.
- Prevent dough from drying out by covering it with a damp cloth during rising periods.
- For a gluten-free version, substitute regular flour with a high-quality gluten-free flour blend and add xanthan gum for better structure.
- Make the filling more interesting by experimenting with different jam flavors like raspberry or blueberry.
- Cool buns completely before storing to prevent condensation and maintain crispy topping.
- Freeze unbaked filled buns for quick future breakfast or snack preparation.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 8
- Calories: 295 kcal
- Sugar: 18 g
- Sodium: 135 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg