Pineapple Buns

May 9, 2021

3 hours

medium

6 buns

While the traditional Bolo buns don’t use pineapples, our recipe adds real pineapples for an extra tangy sweetness. These buns are made even better with Farmhouse fresh milk from Australia, giving them a natural milky flavour.
In this video, we’ve used a BOSCH Kitchen Machine, and you can see how the accessories really supports with your baking journey.
Purchase Farmhouse milk this month (until 13 June 2021), and stand a chance to be one of ten lucky winners to bring this nifty machine home!

To participate, simply:
1. Purchase $5 worth of Farmhouse milk from 1 April – 13 June 2021
2. To enter, SMS FHBOSCH <space>NAME<space>RECEIPT NUMBER to 8822 6088
*Contest ends on 30 June 2021. Terms and conditions apply. Visit www.farmhouse.com.sg for more details.

No Reviews

Ingredients

Adjust Servings
200g Bread flour
3g Yeast
150g Farmhouse Fresh milk
15g Condensed milk
3g Salt
23g Unsalted butter (cut into cubes)
Bolo Topping:
35g Sugar
35g Salted butter (room temperature)
½Egg (beaten)
1tsp Vanilla extract
3Pineapple rings, approx. 115g 
95g Cake flour
13g Dry milk powder
⅛tsp Baking soda
⅛tsp Baking powder
Egg wash
½Egg (beaten)

Directions

1.

Preheat the oven at 175°C.
Mark as complete
2.

In a mixing bowl, combine bread flour and yeast. Mix well.
Mark as complete
3.

Pour in fresh milk till the dough is well combined.
Mark as complete
4.

Slowly pour in condensed milk until it comes into a dough. 
Mark as complete
5.

 Add in salt till well cooperated.
Mark as complete
6.

Add in butter cube by cube.
Mark as complete
7.

Let it mix for another 8 – 10 minutes.
Mark as complete
8.

Window test the dough.
Mark as complete
9.

Cover dough and let it proof for 1 hour OR until it doubles in size. (1st proofing)
Mark as complete
10.

Chop pineapples up finely, Squeeze out all the juice as we only need the puree.
Mark as complete
11.

We prepare topping by whisking butter & sugar until well combined.
Mark as complete
12.

Add in egg, vanilla extract, pineapple puree and continue to whisk till well combined.
Mark as complete
13.

Sift in cake flour, dry milk powder, baking soda and baking powder. Continue to mix till it combines into a dough. Transfer to the freezer for 20 minutes.
Mark as complete
14.

Take out dough topping from the freezer and let it rest for 5 minutes. Roll it into a cylinder shape. Cut it into 6 pieces. 
Mark as complete
15.

Roll each dough into a ball and transfer them back into the chiller.
Mark as complete
16.

Handling 1st proofing dough. 
Mark as complete
Print
Bookmark

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!