Although the pastry is known as "pineapple bun", the traditional version contains no pineapple. The name "pineapple bun" actually originated from the fact that its sugary top crust is cooked to a golden-brown color, and because its checkered top resembles the epicarp of a pineapple.
It is made of a dough similar to that used to make sugar cookies, which consists of sugar, eggs, flour, and lard. As such, it is crunchy and is quite sweet compared to the bread underneath. The bread dough underneath is the same used in Chinese style Western breads, which is a softer and sweeter dough compared to Western breads. It is a popular pastry for breakfast or afternoon tea. (Wikipedia.)
Searching around online, I found a forum with a recipe from a user named Carol...below is how she make her own Pineapple Buns. Looks a bit involved, and well, King Cake season is not too far away, but if you are brave and can't make it to China or cant wait for King Cake season - give it a go and let me know how it turns out.
Sweet bread
***********
---Sponge:---
70 g bread flour
40 g water
1/2 tsp active dry yeast
make a sponge by mixing the ingredients and let stand, covered for 4-15
hours.
---Dough:---
Fermented Sponge
7 oz flour (reserve 1 oz for kneading)
1/2 tsp active dry yeast
2 tbsp sugar
1 egg, lightly beaten (reserve 1 tbsp for egg wash)
2 tbsp milk (or 1/2 tbsp milk powder + 2 tbsp water)
2 tbsp water
1 oz butter, softened
1. In a large bowl, dissolve sugar, yeast in milk and water. Mix in
sponge, egg and flour.
2. Turn onto a large work surface, smear dough on softened butter,
knead in more flour (about 1 oz) if necessary if too sticky. knead for
a few times until butter is evenly incorporated. Cover with a clean wet
towel, let stand on work surface for 20 mins.
3. Knead for further 5-10 mins until dough is smooth and elastic (but
not sticky).
4. let 1st rise in a covered bowl over warm water, about 1 1/2 hour.
Punch down.
5. let 2nd rise covered over warm water again, until doubled or
tripled, about 1-2 hours. Punch down, rest for 5 mins.
6. Shape 2 oz each, put seams down on lightly greased pan. Let rise
covered in a warm place until doubled. Put on prepared "pineapple
cover" [as follows] and then egg wash.
Recipe for "pineapple" topping:
********************************
PINEAPPLE TOPPING use ¾ - 1 oz per 1 - 1 1/2 oz bun
(can be kept for long time in refrigerator/freezer)
3 oz sugar
2 oz butter
1 pc egg yolk
1/2 tsp soda
2 tbsp milk
5 oz flour
2 tsp baking powder
1. beat butter and sugar until creamy and fluffy.
2. add in egg yolk, soda, milk, mix well.
3. sift flour and baking powder, add to butter, and mix with slow speed
or by hand until smooth and not sticky. Beware not to form gluten.
4. Chill, wrapped in plastic film, in refrigerator for use [about 1
hour].
5. take out and knead as little as possible, if too dry, put in some
oil, if too runny, put in some flour.
6. take 1 oz of topping and roll out but don't roll too big, or too
thin, [about 3mm] slightly smaller than the bun top.
7. brush the bun with egg/water and put the topping on raised bun right
before baking, score with knife LIGHTLY to make checked pineapple
surface effect, brush on egg wash and bake at 180*C [375*F] for 10-15
mins on middle rack.
***********
---Sponge:---
70 g bread flour
40 g water
1/2 tsp active dry yeast
make a sponge by mixing the ingredients and let stand, covered for 4-15
hours.
---Dough:---
Fermented Sponge
7 oz flour (reserve 1 oz for kneading)
1/2 tsp active dry yeast
2 tbsp sugar
1 egg, lightly beaten (reserve 1 tbsp for egg wash)
2 tbsp milk (or 1/2 tbsp milk powder + 2 tbsp water)
2 tbsp water
1 oz butter, softened
1. In a large bowl, dissolve sugar, yeast in milk and water. Mix in
sponge, egg and flour.
2. Turn onto a large work surface, smear dough on softened butter,
knead in more flour (about 1 oz) if necessary if too sticky. knead for
a few times until butter is evenly incorporated. Cover with a clean wet
towel, let stand on work surface for 20 mins.
3. Knead for further 5-10 mins until dough is smooth and elastic (but
not sticky).
4. let 1st rise in a covered bowl over warm water, about 1 1/2 hour.
Punch down.
5. let 2nd rise covered over warm water again, until doubled or
tripled, about 1-2 hours. Punch down, rest for 5 mins.
6. Shape 2 oz each, put seams down on lightly greased pan. Let rise
covered in a warm place until doubled. Put on prepared "pineapple
cover" [as follows] and then egg wash.
Recipe for "pineapple" topping:
********************************
PINEAPPLE TOPPING use ¾ - 1 oz per 1 - 1 1/2 oz bun
(can be kept for long time in refrigerator/freezer)
3 oz sugar
2 oz butter
1 pc egg yolk
1/2 tsp soda
2 tbsp milk
5 oz flour
2 tsp baking powder
1. beat butter and sugar until creamy and fluffy.
2. add in egg yolk, soda, milk, mix well.
3. sift flour and baking powder, add to butter, and mix with slow speed
or by hand until smooth and not sticky. Beware not to form gluten.
4. Chill, wrapped in plastic film, in refrigerator for use [about 1
hour].
5. take out and knead as little as possible, if too dry, put in some
oil, if too runny, put in some flour.
6. take 1 oz of topping and roll out but don't roll too big, or too
thin, [about 3mm] slightly smaller than the bun top.
7. brush the bun with egg/water and put the topping on raised bun right
before baking, score with knife LIGHTLY to make checked pineapple
surface effect, brush on egg wash and bake at 180*C [375*F] for 10-15
mins on middle rack.
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