Taiwanese Pineapple Bun – Easy Dessert Recipes for Homemade Sweet Buns
Have you ever had a bun that *pretends* to be a pineapple, but doesn't taste anything like one? That's the charm of the Taiwanese Pineapple Bun. The name comes from its criss-cross, golden crust—think pineapple skin—but what you actually get is a sweet, buttery bread with a cookie-like topping that crackles as it bakes.
I grew up grabbing these from a little Chinese bakery tucked between a grocery store and a laundromat. The warm, sugary aroma would hit you before you even opened the door. And that first bite? Tender, fluffy bread with a hint of vanilla and a crust that melts into sugary crumbs the second you chew. It’s not fussy. It’s not formal. But it’s pure joy.
If you’ve ever been intimidated by baking bread at home, this is a great place to start. The dough is forgiving. The crust comes together like a sugar cookie. And when you pull them from the oven, you’ll feel like you’ve just conquered a small, delicious mountain. So let’s get baking!
Servings: 8 buns
Ingredients
For the Dough
- 2½ cups (320 g) bread flour
- 3 tbsp (38 g) sugar
- 1 tsp (5 g) salt
- 2 tsp (6 g) instant yeast
- 1 large egg
- ½ cup (120 ml) warm milk
- ¼ cup (60 ml) heavy cream
- 2 tbsp (28 g) unsalted butter, softened
For the Topping
- 1/3 cup (75 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 large egg yolk
- 1 cup (120 g) cake flour
- 1 tbsp (15 ml) milk
- ¼ tsp baking powder
- ½ tsp vanilla extract
For the Egg Wash
- 1 egg yolk
- 1 tbsp milk
Instructions
Make the Dough
- Combine bread flour, sugar, salt, and yeast in a large bowl.
- Add warm milk, cream, and egg. Mix until a shaggy dough forms.
- Knead in butter and continue kneading until smooth and elastic—about 10 minutes by hand or 5 minutes in a mixer.
- Cover and let rise in a warm place until doubled, about 1 to 1.5 hours.
Prepare the Topping
- Cream the softened butter and powdered sugar together until light and fluffy.
- Mix in egg yolk, then add vanilla, baking powder, and milk.
- Stir in the cake flour and mix until a dough forms.
- Divide into 8 pieces, roll into balls, and flatten into discs. Chill while the dough rises.
Shape the Buns
- Once the dough has doubled, divide it into 8 equal pieces and roll each into a ball.
- Cover and rest for 15 minutes.
- Place a topping disc on each bun, lightly pressing down and scoring a criss-cross pattern with a knife.
Final Rise & Bake
- Let the buns rise again for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Brush the buns with egg wash.
- Bake for 18–22 minutes or until the topping is golden and cracked.