Pineapple Bun (Polo Bun)
Hong Kong pineapple buns or polo buns recipe with a soft and fluffy interior and a sweet, crumbly topping that looks like a pineapple. They’re easy to make at home and perfect for breakfast or any time you want a treat!
Servings: 15 buns
Ingredients
For the Bun:
- 500 g (1 lb) bread flour
- 10 g (¼ oz) yeast
- 2 tablespoons milk powder
- 60 g (2 oz) fine sugar
- 1/2 teaspoon salt
- 60 g (2 oz) butter
- 280 ml water
- 1 large egg
Pastry Topping:
- 80 g (2⅘ oz) butter
- 30 g (1 oz) shortening
- 80 g (2⅘ oz) powdered sugar
- 1 teaspoon vanilla essence
- 1 large egg lightly beaten
- 200 g (7 oz) all-purpose flour
Egg wash
- 1 egg lightly beaten and sieve
- 1 tablespoon water
Instructions
Bun
- Mix the flour, sugar, salt, milk powder, and yeast until combined. Add the water and egg to the flour mixture, and use a dough hook to knead on medium speed until well combined (about 5 minutes).
- Gradually add the butter and knead until smooth and elastic (the dough should be shiny and elastic; kneading time is about 10-15 minutes). Leave the dough to proof for about 40 minutes or until it doubles in size. While the dough is proofing, prepare the pastry topping.
Topping:
- Beat the butter, vanilla essence, and sifted powdered sugar until light. Add the egg and fold in the flour. Refrigerate the dough for 15-20 minutes for easier handling.
To make the bun:
- Scale the bread dough into 50 g (2 oz.) portions and shape each into a ball. Let them proof for about 45 minutes or until doubled in size. Glaze with egg wash.
- Divide the topping into 20-30 g (1 oz.) portions. On a lightly floured surface, use a rolling pin to roll each portion out thinly into a circle.
- Gently place the pastry topping on top of the glazed bun and glaze again. Bake at 210°C (410°F) for 12-15 minutes.
Nutrition
Serving: 15buns | Calories: 310kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 162mg | Fiber: 1g | Sugar: 9g