January 3, 2024
Gluten Free Pineapple Buns
Prep time:
25 min
Cook time:
18 - 20 min
Total time:
90 min plus rest time
Gluten Free Pineapple Buns
It’s like walking the streets of Hong Kong with our Gluten Free Pineapple Buns, crafted with our Hand + Heart Gluten Free Sweet Dough Mix. These buns are a staple in Hong Kong, featuring tender brioche bread with a golden crunchy, crumbly crust that’s just waiting to be devoured.
Now, here’s the twist – despite the name, there are no pineapples involved in these buns! The “pineapple” part actually refers to the distinct crisscross pattern on the sweet, golden crust. It’s a delightful play of textures – soft and tender on the inside, with a satisfying crunch on the outside.
Made with our game-changing Hand + Heart Gluten Free Sweet Dough Mix, these buns prove that gluten-free treats can be just as delicious and authentic as their traditional counterparts. So, whether you’re reminiscing about the vibrant streets of Hong Kong or simply craving a gluten-free twist on a classic, our gluten free Pineapple Buns are here to whisk you away on a flavorful journey.
Gluten Free Pineapple Buns
Prep time:
25 min
Cook time:
18 - 20 min
Total time:
90 min plus rest time
Yield:
12 buns
Author:
made by hand, from the heart
Ingredients
For the Dough:
- 1 bag of Hand + Heart Gluten Free Sweet Dough Mix
- 1/2 cup milk powder
- 1 1/2 cups milk, warm
- 8 tbs unsalted butter, melted
- 4 tbs unsalted butter, room temperature
- 2 eggs
- 1 egg yolk
Toppings:
- 4 tablespoons dry milk powder
- 1 cup Hand + Heart All Purpose Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2/3 cup powdered sugar
- 4 tablespoons butter
- 2 tablespoons milk
- 1 egg yolk
- 1/4 teaspoon vanilla extract
For the eggwash:
- 1 egg yolk
Instructions
Make the dough:
- Add the entire content of Hand + Heart Gluten Free Sweet Dough Mix, milk powder and yeast packets in the bowl of a stand mixer, whisk to combine. Add remaining ingredients except for room temperature butter in the bowl.
- Using a paddle attachment, mix all ingredients for 5 min pausing 2-3x to scrape the sides and bottom of the bowl. After 5 minutes, add room temperature butter 1 tablespoon at a time mixing in between each addition for about a minute. Once all the butter has been added, scrape the sides and bottom and mix again until butter is thoroughly combined with the dough. It should be sticky and has a nice sheen.
- Gather the dough into a ball and cover with a cling wrap. Immediate place in the refrigerator for at least 4-6 hours or overnight.
Shape the dough:
- After resting in the refrigerator, invert the bowl into a floured surface or silicone rolling mat and flatten the dough slightly and divide into 2 equal portions and divide each portions into 6. You’ll have 12 equal pieces.
- Roll each dough into a ball, cover with a clean kitchen towel and let rise for 30-45 minutes.
Make the topping:
- While the dough is resting, combine all the dry ingredients into a sifter and mix.
- Add butter and mix into the dry ingredients breaking up into smaller pieces with your fingers. Add milk, egg yolk and vanilla.
- Use your hands to mix everything together into a dough. Add a little more milk a teaspoon at a time if the dough is too dry until it comes together when you squeeze with your hand.
- Cover tightly with a plastic wrap and set aside at room temperature until ready to use.
Shape the topping:
- When the buns are ready to be baked, divide the topping dough into 12 equal portions.
- Roll them into a ball and roll out into a flat circle.
- Place on top of the each buns.
Bake the buns:
- Before baking, brush the tops with egg yolk.
- Bake at 350ºF for 18 – 20 minutes until buns are done and tops are golden brown.
keywords: gluten free pineapple buns
One Response
Looks delicious!