Arkensen and Nanzaro love Pineapple Bun, particularly from Lido Restaurant. I got this Pineapple Bun recipe from Helen. Helen has not attempt to make it because the recipe is in grams and cc which is a bit tedious to measure. Morever, Helen said it involves quite a bit of steps which seem quite complicated to her. Anyway, this is my first attempt making it and it turned out quite ok.
The Pineapple Bun (or Polo Bun) turned out quite soft and I think the dough recipe is good for any other bun. The bun remains soft even after two days.
Now, I know why it’s called Pineapple Bun. The name came from the look of the topping which resembles the pineapple skin.
It took me quite long to make it as I was trying to convert the measuring into cups and spoons as far as possible so that it’s easier for me to make it again.
240g bread flour (2 cups less 3 tablespoons), I used all-purpose flour
60g cake flour (8 tablespoons)
45g sugar (3 tablespoons plus 1 teaspoon)
5g yeast (1 1/2 teaspoons)
30cc or 30ml egg (1 medium egg)
135g water (125ml)
3g salt (1/2 teaspoon)
9g milk powder (2 tablespoons)
30cc or 30ml warm water
45g butter (3 tablespoons)
80g butter (6 tablespoons)
50cc or 50ml egg
1 g salt (a pinch)
1 teaspoon vanilla extract
50g icing sugar (1/2 cup)
5g milk powder (1 tablespoon)
150g cake flour (1 1/4 cups)
another egg for egg wash
Click on the link below for the instructions.
Proof the yeast in the 30cc warm water with a teaspoon of the sugar until it’s foamy in the bread machine. I ignored this step as I’m quite puzzle with the use of the 30cc of warm water in the recipe.
I just place the dough ingredients in the bread machine according to the manufacturer’s recommendation, excluding the 30cc of warm water for proofing the yeast. According to my bread machine’s recommendation, the yeast is the last item to go into the bread machine. I used instant dry yeast.
Set to dough and start the machine. It takes about two hours for the dough cycle to complete.
The dough is not too sticky and very soft. Divide the dough into 14 pieces and place two parchment lined baking sheet.Let stand for 15 minutes.
Meanwhile, prepare the topping. Blend the butter and icing sugar together. Butter must be at room temperature.
Add in salt, milk powder and vanilla, mix well.
Add in the beaten in two times, mix well after each addition.
Fold in the flour with a spatula.
This is a very sticky dough. Refrigerate it if it’s too sticky and soft to handle. Divide it into 14 pieces.
On a floured hand, flatten the topping and place it on top of the bread dough.
Use a sharp knife to lightly score the the topping. This will create the pineapple skin effect. Let stand for 40 to 50 minutes. I had to warn you on this. At the end of the rising, some of the topping will slide to the side. Gently move the very tender risen dough so that the topping remains on top, you know what I mean. I should have taken the lop sided bun pictures for illustration.
Egg wash the top and bake in a preheated 170C (325F) for 10 minutes. Turn down the temperature to 150C (300F) and bake for another 5 minutes.