{"id":18876,"date":"2022-02-28T11:19:12","date_gmt":"2022-02-28T05:49:12","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=18876"},"modified":"2026-02-06T17:37:30","modified_gmt":"2026-02-06T12:07:30","slug":"pineapple-buns","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/pineapple-buns\/","title":{"rendered":"Pineapple Bun Recipe"},"content":{"rendered":"\n

The pineapple bun recipe<\/strong> has no pineapple. But it does have a crunchy, crackly top and the softest, most pillowy bun you can imagine. It\u2019s the kind of treat that makes you reach for a second one before you\u2019ve finished the first!<\/p>\n\n\n\n

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Freshly baked pineapple buns have that heady aroma of yeast, butter, and toasted sugar. With a little patience, this recipe helps you recreate the magic of Asian bakery-style pineapple buns right in your own kitchen.<\/p>\n\n\n\n

It\u2019s a labor of love, but let me tell you, the silence that falls over the room when people start eating homemade pineapple buns is totally worth it!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 These Chinese pineapple buns have a crunchy, crackled, cookie-like crust and a soft, fluffy bun. That contrast in textures? It\u2019s everything.<\/p>\n\n\n\n

\u2728 The recipe uses the tangzhong method - also known as the water roux method, it completely changes how soft homemade bread can be. Once you try it, you\u2019ll want to use it in all your bread baking.<\/p>\n\n\n\n

\u2728 The buns are perfect for breakfast, dessert, or a snack (like my soft homemade pretzel bites<\/a>). Serve them for brunch, add them to your Chinese New Year fest, or enjoy them with tea in the evening.<\/p>\n\n\n\n

\u2728 You can make the dough in advance and bake it the next day. The texture remains great. And even though they look fancy, pineapple bun ingredients are actually pantry staples you\u2019ll likely already have.<\/p>\n<\/div><\/div>\n\n\n\n

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Pineapple Bun Ingredients<\/h2>\n\n\n\n

Flour<\/strong>: All-purpose flour keeps the buns light and tender.<\/p>\n\n\n\n

Sugar:<\/strong> Adds gentle sweetness to both the bun and the topping.<\/p>\n\n\n\n

Milk <\/strong>to activate the yeast. Make sure it\u2019s lukewarm, around 105\u00b0F (40.5\u00b0C).<\/p>\n\n\n\n

Yeast<\/strong>: I used dried active yeast to help the dough rise and get fluffy.<\/p>\n\n\n\n

Condensed milk i<\/strong>s the secret to that signature milky richness and extra soft texture, much like in chocolate fudge with condensed milk<\/a>. You can use homemade coconut condensed milk<\/a>.<\/p>\n\n\n\n

Butter <\/strong>is <\/strong>for <\/strong>flavor and tenderness. I used salted butter.<\/p>\n\n\n\n

Eggs <\/strong>give structure and richness to the dough. You\u2019ll need an additional yolk for the crust topping.<\/p>\n\n\n\n

Vanilla extract<\/strong> gives a warm, aromatic sweetness to the bun topping. I love to use homemade vanilla extract.<\/a><\/p>\n\n\n\n

Turmeric powder<\/strong> is a natural way to get that iconic yellow color. But feel free to use yellow food color instead. <\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Pineapple Buns<\/h2>\n\n\n\n

Tangzhong paste<\/h3>\n\n\n\n