Description
Delight in these Strawberry and Cream Cheese Pineapple Buns, a popular Chinese bakery treat with a soft, fluffy dough topped with a sweet and crisp pineapple crust. Filled with a luscious blend of fresh strawberries and smooth cream cheese, these buns offer a perfect balance of fruity tang and creamy sweetness, ideal for dessert or an indulgent snack.
Ingredients
Scale
Dough
- 2 1/4 cups bread flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast
- 3/4 cup warm milk
- 2 tablespoons unsalted butter (softened)
Pineapple Crust Topping
- 1/3 cup unsalted butter (softened)
- 1/3 cup powdered sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1 tablespoon milk powder
- pinch of salt
Filling
- 1/2 cup diced fresh strawberries
- 4 ounces cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon juice
Instructions
- Prepare the Dough: In a large bowl, combine bread flour, granulated sugar, salt, and instant yeast. Gradually add warm milk, mixing until a soft dough forms. Add softened butter and knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rise for 1 hour or until it doubles in size.
- Make the Pineapple Crust: While the dough rises, cream together the softened butter and powdered sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing well. Sift in the all-purpose flour, milk powder, and salt, then mix until a soft dough forms. Shape this dough into a log, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- Prepare the Filling: In a bowl, blend softened cream cheese with powdered sugar and lemon juice until smooth. Gently fold in diced fresh strawberries, taking care not to break them up too much.
- Assemble the Buns: Once the dough has risen, punch it down and divide into 8 equal balls. Flatten each ball slightly and place a spoonful of the strawberry cream cheese filling in the center. Pinch the dough around the filling to seal completely and reshape into smooth balls. Arrange the buns on a lined baking sheet.
- Top with Pineapple Crust: Remove the chilled pineapple crust dough from the refrigerator and slice it into 8 equal discs. Place one disc on top of each bun, gently pressing down to cover. Cover the buns with a cloth and let them rise again for 30 minutes.
- Bake the Buns: Preheat your oven to 350°F (175°C). Bake the buns for 18 to 20 minutes or until the crust is golden and crisp. Remove from the oven and allow to cool slightly before serving.
Notes
- Frozen strawberries can be used instead of fresh, but make sure to thaw and drain them well to avoid excess moisture.
- For a more tangy filling, increase the amount of lemon juice to suit your taste.
- Store any leftover buns in an airtight container at room temperature for up to 2 days to maintain freshness.
