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  • May 7th 2020
  • 0 comment

For the Tangzhong (Water Roux)
  • 25g Bread Flour
  • 100g Water

For the Milk Bun (or your favourite Milk Bun recipe)
  • 350g Bread Flour
  • 125ml milk (Lukewarm)
  • 1 egg
  • 2 Teaspoon Yeast
  • 2 Tablespoon Milk Powder
  • 70g Sugar
  • 1 Teaspoon Salt
  • 40g Butter (Room Temperature)

Pineapple Topping
  • 220g Plain Flour
  • 100g Icing Sugar
  • 1 Teaspoon Vanilla Paste
  • 1 Teaspoon Baking Powder
  • 1 Egg
  • 140g Butter (Melted)

Egg Wash
  • 1 Egg
  • 1 Teaspoon Water


  1. Activate Yeast - Add the yeast to the lukewarm milk. Stir to gently mix. Allow to stand for 5-10 minutes.
  2. Make the Tangzhong (water roux) - Combine tangzhong ingredients in a small saucepan. Cook the mixture on low-medium heat, keep stirring until mixture thickens into a smooth paste. Transfer to a small bowl, cover, set aside and let the paste cool to room temperature.
  3. Make the milk bun - Combine all the milk bun dry ingredients into stand mixer.
  4. Make a well and add the wet ingredients (including the Tangzhong) except the butter. With the dough attachment, knead on low speed for 5 minutes. Add the butter and knead for another 7-10 minutes,stopping to scrape down the bowl until the dough is smooth and soft.
  5. Place dough into a bowl, cover and set aside in a warm place for its first rise. This may take 60-90 minutes until it is double in size.
  6. While the dough is proofing, make the pineapple topping - Combine all the ingredients and mix until smooth. Cover with cling wrap and place in fridge.
  7. After first rise - Deflate dough and weigh. Divide into equal portions. Place onto clean counter, gently tug and shape into ball shapes ensuring the edges are sealed by pinching them together. Place onto baking tray with enough room to rise. Cover and allow to rise for the second time. This may take 30 minutes to an hour in a warm area. The buns may not necessarily double in size. 
  8. Preheat the oven to 180 degrees Celsius. Take topping out from the fridge and weigh. Divide pineapple bun topping into equal pieces for each bun. Roll out dough into rounds between 2 sheets of baking paper. The topping should just cover the top of the bun with room to expand.
  9. Cover each bun with the topping and brush with egg wash.
  10. Bake buns for 25-30 mins or until golden brown and topping crackled.
  11. Remove from the oven, rest for 10 minutes and transfer to wire rack. Best enjoyed warm!

Tags: Recipes , Dessert

Tools: Stand Mixers