
Experience the ultimate sweet and savory treat with these iconic Hong Kong-style pineapple buns. These fluffy milk-bread rolls are stuffed with a rich honey-glazed roast pork filling and finished with a signature crunchy, golden cookie crust.
In the bowl of a stand mixer fitted with a dough hook, combine the heavy cream, milk, egg, sugar, cake flour, bread flour, active dry yeast, and salt. Mix on the 'stir' setting for about 15 minutes, occasionally scraping down the sides. If the dough remains too sticky due to humidity, add extra bread flour one tablespoon at a time. If kneading by hand, increase the time by 10 minutes until the dough is smooth and elastic.
Form the dough into a ball and place it in a bowl. Cover with a damp cloth and let it proof in a warm, draft-free area for 1 hour, or until it has increased to about 1.5 times its original size.
While the dough rises, prepare the filling. Heat 2 tablespoons of oil in a wok or skillet over medium-high heat. Sauté the onions for 2 minutes, then stir in the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce. Once bubbling, add the water and flour. Reduce heat to medium-low and stir for 2 minutes until the sauce thickens. Fold in the diced roast pork, remove from heat, and let the mixture cool completely.
Prepare the 'pineapple' topping by mixing the dry milk powder, all-purpose flour, baking soda, baking powder, and superfine sugar in a bowl. Work in the shortening, milk, egg yolk, and vanilla extract by hand until a soft cookie-like dough forms. If it is too crumbly, add milk a teaspoon at a time. Cover and set aside at room temperature.
Once the bread dough has proofed, return it to the mixer for 5 minutes (or knead by hand) to remove air bubbles. Transfer to a lightly floured surface and divide into 18 equal portions.
Divide the topping mixture into 18 equal pieces. Roll each into a small ball and then use a rolling pin to flatten them into thin circles large enough to cover the top of the buns.
Flatten a piece of bread dough into a circle. Place a heaping tablespoon of the cooled pork filling in the center. Gather the edges to seal the bun and roll it into a smooth ball. Place seam-side down on a parchment-lined baking sheet and gently press a topping circle onto the top.
Repeat with the remaining dough and filling. Cover the buns with a clean, damp towel and allow them to rise for a second time for 1 hour.
Preheat your oven to 350°F (175°C) with a rack in the middle position. Whisk the remaining eggs for an egg wash. Brush the topping with egg yolk and any exposed bread dough with egg white. Bake for 18-20 minutes until the tops are golden brown. If the crust browns too quickly, tent loosely with foil.
Serve the buns warm for the best texture. Leftovers can be stored in an airtight container in the refrigerator and reheated in the microwave for 30 seconds.
For the best results, ensure your roast pork filling is completely chilled before assembly; a warm filling will soften the dough and make it difficult to shape. If you prefer a more traditional look, use a knife to gently score a diamond pattern into the topping before baking to mimic the texture of a pineapple.





