Description
These Strawberry and Cream Cheese Pineapple Buns (also known as 菠萝包) are a delightful twist on the classic Hong Kong-style pineapple buns. With a sweet, buttery, and slightly crunchy topping that resembles a pineapple pattern, these buns are filled with a luscious cream cheese and strawberry filling. The perfect balance of sweet, savory, and fruity!
Ingredients
Scale
For the Bun Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup water (if needed for dough consistency)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, diced
For the Pineapple Topping:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- Yellow food coloring (optional, to create the “pineapple” look)
Instructions
- Prepare the Bun Dough:
- In a large bowl, combine the flour, sugar, instant yeast, and salt.
- Add the warm milk, butter, egg, and vanilla extract. Mix until the dough begins to come together.
- Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic. Add water if needed to achieve the right dough consistency.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Gently fold in the diced strawberries, making sure the strawberries are evenly distributed in the filling. Set aside.
- Prepare the Pineapple Topping:
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the flour, cornstarch, baking powder, and vanilla extract. Mix until well combined.
- If you want to add the “pineapple” look, mix in a few drops of yellow food coloring to create the signature golden hue.
- Set the topping aside.
- Assemble the Buns:
- Once the dough has risen, punch it down and divide it into 12 equal portions.
- Roll each portion into a smooth ball and flatten it into a disc.
- Place a spoonful of the cream cheese and strawberry filling in the center of each disc and fold the edges over the filling, pinching the dough to seal.
- Place the sealed buns seam-side down onto a baking tray lined with parchment paper.
- Top the Buns with Pineapple Topping:
- Gently roll each filled bun into the pineapple topping mixture, ensuring it is evenly covered. The topping should form a thick, crumbly layer on top of each bun.
- Second Rise:
- Allow the buns to rise again for about 30-45 minutes, until puffy and slightly larger.
- Bake the Buns:
- Preheat your oven to 350°F (175°C).
- Bake the buns for 18-20 minutes, or until the buns are golden brown and the topping is slightly cracked.
- Remove the buns from the oven and let them cool slightly before serving.
- Serve:
- Serve the Strawberry and Cream Cheese Pineapple Buns warm, enjoying the soft and fluffy texture with the rich cream cheese and fruity filling.
Notes
- For a more intense strawberry flavor, you can cook the diced strawberries with a little sugar to make a strawberry jam and use that as the filling.
- You can add a little more sugar to the topping if you prefer a sweeter crust.
- These buns are best eaten fresh, but they can be stored in an airtight container for up to 2 days.
- Prep Time: 2 hours 30 minutes (including rise time)
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese, Asian
Nutrition
- Serving Size: 1 bun (based on 12 servings)
- Calories: 250
- Sugar: 15g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg