Pineapple Buns
All Original Recipes by Lorraine Elliott
Preparation time: 45 minutes plus 1.5 hours rising time
Cooking time: 20 minutes
Serves: 12
For Dough
- 25g/0.88 bread or all purpose plain flour
- 1/2 cup/125ml/4.2flozs water
- 3/4 cup/185ml/6.5flozs. milk
- 1/4 cup/55g/2ozs. caster or superfine sugar
- 1 egg, room temperature
- 65g/2.2ozs. butter, softened
- 490g/17.2ozs bread or all purpose plain flour
- 1 tablespoon milk powder
- 3 teaspoons instant dried yeast
- 1.5 teaspoons fine salt
For Topping
- 55g/2ozs. butter, softened
- 150g/5.3ozs. caster or superfine sugar
- 1 teaspoon vanilla bean paste
- 1 egg yolk
- 1 tablespoon cream or milk
- Gold or yellow food colouring
- 120g/4.2ozs. plain all purpose flour
- Fat pinch of baking powder
- Egg wash to glaze
Step 1 - Place the 25g or 1/6 cup of flour with the water in a small saucepan and whisk. Heat gently to 65C/149F until it forms a roux. Whisk in the milk, sugar, vanilla, egg and butter. Add the remaining flour, milk powder and yeast to a mixing bowl and add the roux mixture. Knead for 10 minutes until the dough is elastic and you get the windowpane effect (where you can pull the dough apart with floured hands). Shape into a ball and place in a very large bowl and cover and allow to rise for 1 hour until triple the size. Once risen knead in the salt.
**Thermomix directions: Place the the 25g or 1/6 cup of flour in the Thermomix bowl and set to speed 3, 10 seconds. Then set to speed 4, 65C for 6 minutes or until it becomes a roux. Add in the milk, sugar, vanilla, egg and butter and set to speed 4, 10 seconds. Add the remaining flour, milk powder and yeast to the Thermomix bowl with the roux mixture. Set to knead for 7 minutes until the dough is elastic and you get the windowpane effect (where you can pull the dough apart with floured hands). Shape into a ball and place in a very large bowl and cover and allow to rise for 1 hour until triple the size. Once risen knead in the salt. **
Step 2 -Divide the mixture into 12 even portions (my total dough was 970g/34ozs so each ball was 78g/2.7ozs. each). Place on 2 lined baking trays giving them at least an inch space apart as they will rise and expand.
Step 3 -Meanwhile make the topping. Beat butter and sugar until pale and fluffy. Add vanilla, egg yolk, cream and 2-3 small drops of food colouring and beat for a minute. Then on slow speed add the flour and baking powder. It should form a dough. Scoop out onto a sheet of cling film and shape into a log and freeze for 20 minutes.
Thermomix directions: Meanwhile make the topping. Place the butterfly attachment in the Thermomix bowl and beat the butter and sugar until pale and fluffy for 1 minute speed #4. Add vanilla, egg yolk, cream and 2-3 small drops of food colouring and beat for 1 minute speed #4. Then add the flour and baking powder and beat for 20 seconds speed #3.5. It should form a dough. Scoop out onto a sheet of cling film and shape into a log and freeze for 20 minutes.
Step 4 - Preheat oven to 190C/384F. Remove the log of yellow dough and cut into even portions (my yellow dough was 350g/12.4ozs) and each was 29g/1ozs. You want to keep this topping fairly chilled so put them in the fridge and work with 3 at a time. Roll out between two sheets of cling film (not too thin) and use a 8cm/3.1inch round cutter to even out the disc and gently place on top of the buns. Repeat with the remaining yellow dough. Then using a dough scraper imprint a pineapple or diamond pattern on top of the yellow dough. Brush with egg wash and bake for 15-17 minutes. Serve warm and split and filled with pineapple jam and whipped cream or a slice of butter.
Pineapple and Coconut Jam
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320g/11.3ozs pineapple pieces (drained from a 400g tin of pineapple)
-
1 cup/220g/7.7ozs white sugar
-
1/2 cup pineapple juice
-
1/2 cup desiccated coconut
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1 teaspoon vanilla
Step 1 - Blend pineapple until crushed in texture and drain reserving the liquid. Add to a saucepan with the sugar and pineapple juice. Simmer for 10-15 minutes until starting to colour and brown. Add the coconut and vanilla and simmer until fragrant. Place in a jar. It will last for 1 month in the fridge or you do the whole canning procedure it where it can last on the shelf for longer.
Thermomix directions: Drain pineapple and place in Thermomix bowl. Set to speed #5 for 20 seconds. Add sugar and pineapple juice and set to cook for 25 minutes, speed #1, 100C. Add the coconut and vanilla and cook for 3 minutes, speed #1, 100C. Place in a jar. It will last for 1 month in the fridge or you do the whole canning procedure it where it can last on the shelf for longer.