Pineapple Bun (Polo Bun)

Name: Pineapple Bun (Polo Bun)
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 15 buns
Ingredients: 500 g (1 lb) bread flour; 10 g (¼ oz) yeast; 2 tablespoons milk powder; 60 g (2 oz) fine sugar; 1/2 teaspoon salt; 60 g (2 oz) butter; 280 ml water; 1 large egg; 80 g (2⅘ oz) butter; 30 g (1 oz) shortening; 80 g (2⅘ oz) powdered sugar; 1 teaspoon vanilla essence; 1 large egg; 200 g (7 oz) all-purpose flour; 1 egg; 1 tablespoon water

User Reviews

4.9

27 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings
15 buns
Calories
310 kcal
Course
Bread
Cuisine
International

Pineapple Bun (Polo Bun)

Kelsey Carr

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Hong Kong pineapple buns or polo buns recipe with a soft and fluffy interior and a sweet, crumbly topping that looks like a pineapple. They’re easy to make at home and perfect for breakfast or any time you want a treat!

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Ingredients

Servings

For the Bun:

500 g (1 lb) bread flour
10 g (¼ oz) yeast
2 tablespoons milk powder
60 g (2 oz) fine sugar
1/2 teaspoon salt
60 g (2 oz) butter
280 ml water
1 large egg

Pastry Topping:

80 g (2⅘ oz) butter
30 g (1 oz) shortening
80 g (2⅘ oz) powdered sugar
1 teaspoon vanilla essence
1 large egg lightly beaten
200 g (7 oz) all-purpose flour

Egg wash

1 egg lightly beaten and sieve
1 tablespoon water

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Instructions

Bun

Mix the flour, sugar, salt, milk powder, and yeast until combined. Add the water and egg to the flour mixture, and use a dough hook to knead on medium speed until well combined (about 5 minutes).
Gradually add the butter and knead until smooth and elastic (the dough should be shiny and elastic; kneading time is about 10-15 minutes). Leave the dough to proof for about 40 minutes or until it doubles in size. While the dough is proofing, prepare the pastry topping.

Topping:

Beat the butter, vanilla essence, and sifted powdered sugar until light. Add the egg and fold in the flour. Refrigerate the dough for 15-20 minutes for easier handling.

To make the bun:

Scale the bread dough into 50 g (2 oz.) portions and shape each into a ball. Let them proof for about 45 minutes or until doubled in size. Glaze with egg wash.
Divide the topping into 20-30 g (1 oz.) portions. On a lightly floured surface, use a rolling pin to roll each portion out thinly into a circle.
Gently place the pastry topping on top of the glazed bun and glaze again. Bake at 210°C (410°F) for 12-15 minutes.

Nutrition Information

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Serving 15buns Calories 310kcal (16%) Carbohydrates 44g (15%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 53mg (18%) Sodium 162mg (7%) Fiber 1g (4%) Sugar 9g (18%)