Description

Strawberry and Cream Cheese Pineapple Buns are a delightful twist on the classic Hong Kong pineapple bun. Soft, fluffy buns are filled with a creamy strawberry and cream cheese mixture and topped with a sweet, crumbly pineapple crust. Perfect as a breakfast treat or dessert, these buns combine fruity freshness with rich, buttery goodness for a truly irresistible pastry experience.

Ingredients

Scale

For the Bun Dough:

2 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon instant yeast
½ teaspoon salt
¾ cup warm milk
1 egg
3 tablespoons unsalted butter (softened)

For the Cream Cheese Filling:

½ cup cream cheese (softened)
2 tablespoons powdered sugar
½ teaspoon vanilla extract
½ cup fresh strawberries (diced)

For the Pineapple Topping:

½ cup all-purpose flour
¼ cup sugar
¼ cup unsalted butter (softened)
1 egg yolk
½ teaspoon vanilla extract

For Egg Wash:

1 egg (beaten with 1 tablespoon milk)

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Instructions

Prepare the Dough: In a large bowl, combine 2 ½ cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon instant yeast, and ½ teaspoon salt. Add ¾ cup warm milk and 1 egg, then mix to form a rough dough. Knead in 3 tablespoons softened unsalted butter and continue kneading for 10–12 minutes until the dough is smooth and elastic. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
Make the Cream Cheese Filling: While the dough rises, in a separate bowl, mix ½ cup softened cream cheese, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until smooth. Gently fold in ½ cup diced fresh strawberries. Cover and refrigerate the filling until ready to use.
Prepare the Pineapple Topping: Mix ½ cup all-purpose flour, ¼ cup sugar, ¼ cup softened unsalted butter, 1 egg yolk, and ½ teaspoon vanilla extract together until a soft dough forms. Shape into a log, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
Shape the Buns: Once the dough has risen, punch it down and divide into 8 equal portions. Flatten each portion into a round disc, place a spoonful of the prepared strawberry cream cheese filling in the center, then carefully seal the edges to enclose the filling completely. Place the sealed buns seam-side down on a baking sheet lined with parchment paper.
Apply the Pineapple Topping: Remove the pineapple dough from the refrigerator and divide it into 8 equal pieces. Flatten each piece into a disc and gently press one onto the top of each bun, ensuring even coverage.
Final Proof: Cover the shaped buns loosely with plastic wrap or a clean towel and let them rise for another 30–40 minutes until puffed.
Bake the Buns: Preheat your oven to 350°F (175°C). Brush the tops of the buns with the egg wash made by beating 1 egg with 1 tablespoon of milk. Bake for 18–22 minutes or until the topping is golden brown and the buns are cooked through.
Cool and Serve: Remove the buns from the oven and allow to cool slightly on a wire rack before serving warm or at room temperature.

Notes

Use very ripe strawberries for extra natural sweetness and flavor.
You can freeze the unbaked shaped buns after the final shaping. When baking from frozen, add an extra 5-7 minutes to the baking time and bake directly without thawing.
For a richer pineapple topping, you may brush with an additional egg wash before baking.
Ensure butter is softened to room temperature to incorporate smoothly into dough and topping.

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: Chinese Fusion

Nutrition

Serving Size: 1 bun
Calories: 290
Sugar: 10g
Sodium: 170mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg