- Level: Intermediate
- Total: 7 hr (includes rising and cooling times)
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 808
- Total Fat
- 59 g
- Saturated Fat
- 21 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 10 g
- Cholesterol
- 59 mg
- Sodium
- 358 mg
Whenever Molly would visit her Grandma Yeh…she remembered her freezer being stocked with Chinese buns from the bakery, and Molly would devour them! This is her coconut take on a Chinese bakery classic, pineapple buns…they’re pillowy soft, filled with rich custard and topped with a craggy cookie hat that when baked resembles a pineapple (there's no actual pineapple in pineapple buns)…mmm they’re sooo good! Making the dough requires a tangzhong, a quick simple starter that allows the dough to hold more moisture, which yields an extra EXTRA soft bun!
- Level: Intermediate
- Total: 7 hr (includes rising and cooling times)
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 808
- Total Fat
- 59 g
- Saturated Fat
- 21 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 10 g
- Cholesterol
- 59 mg
- Sodium
- 358 mg
Ingredients
Custard:
Bread Dough:
Cookie Dough:
To Assemble:
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Directions
- For the custard: Whisk together the coconut milk, custard powder and sugar in a small saucepan over low heat. Cook, whisking until the mixture is thick and pudding-like, 1 to 2 minutes. Once thickened, remove from the heat and add the almond extract and salt. Transfer to a heat-safe bowl, cover the surface of the custard with plastic wrap and refrigerate until cold.
- For the bread dough: First, make the tangzhong by combining 3/4 cup (160 grams) of the coconut milk and 1/4 cup (33 grams) of the flour in a small saucepan over low heat. Whisk together until smooth. Cook, whisking until the mixture is thickened. Turn off the heat, transfer the tangzhong to the bowl of a stand mixer fitted with a dough hook attachment and cool to room temperature.
- Once at room temperature, add the remaining 240 grams coconut milk and remaining 4 1/4 cups flour. Add the eggs, sugar, coconut oil, yeast and salt. Mix on low speed until fully combined and then increase the speed to medium-high to knead for 12 to 15 minutes, dusting with additional flour as needed, until the dough no longer sticks to the side of the bowl. Transfer to an oiled boil, cover with plastic wrap or a clean towel, and let rise until doubled in size, 1 to 2 hours.
- For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil and sugar. Mix on medium speed until the mixture is light, fluffy and combined, 2 minutes. Add the egg and beat to fully incorporate. Then add the almond extract and mix to combine. Sprinkle over the flour, baking powder and salt. Mix on medium speed until the dry ingredients are fully mixed and a dough forms, scraping down the bottom and sides of the bowl, if needed. Turn the dough out onto a piece of plastic wrap or parchment paper, form into a small log that is 2 to 3 inches wide, wrap tightly and refrigerate until firm, 1 to 2 hours.
- To form the buns: Line a baking sheet with parchment paper and set aside. Turn out the proofed bread dough onto a lightly floured work surface. Gently shape the dough into an 8-by-12-inch rectangle and, using a knife or bench scraper, divide the dough into 12 equal-sized pieces. Add 2 tablespoons of the prepared custard into the middle of each piece of dough. Stretch the dough around the custard, pinching it to seal. Roll the dough in your hand to form into a nicely shaped ball. Place all 12 buns, pinched-side down, onto one prepared baking sheet. Cover in plastic or a clean towel and allow to proof for 2 hours until puffed and jiggly.
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the egg yolk with a splash of water to make an egg wash.
- For the cookie topping: Remove the cookie dough from the refrigerator. Cut the cookie dough log crosswise into 12 rounds. Gently flatten each round to 1/8 inch thick, then drape over the proofed buns. Brush all over with the prepared egg wash. Bake on the center rack of the oven until the top is crackly and golden brown, start checking at 16 minutes. Remove and cool slightly before inverting. Store in an airtight container at room temperature.
