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Pineapple Buns

Pineapple Buns

Western >1 hour Intermediate

>1 hour


Savour the pineapple buns' natural milky flavour from Farmhouse Fresh Milk, that's complemented by the tangy sweetness of real pineapples. Perfect to enjoy during afternoon tea!


Prep + Cook Time

4 hours


For 6 buns

Skill Level


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Servings: 6 buns

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)

½ Egg (beaten)

1 tsp Vanilla extract

3 Pineapple rings, approx. 115g 

95g Cake flour

13g Dry milk powder

⅛ tsp Baking soda

⅛ tsp Baking powder

Egg Wash

½ Egg (beaten)



  1. Preheat the oven at 175°C.
  2. In a mixing bowl, combine bread flour and yeast. Mix well.
  3. Pour in fresh milk till the dough is well combined.
  4. Slowly pour in condensed milk until it comes into a dough. 
  5. Add in salt till well cooperated.
  6. Add in butter cube by cube.
  7. Let it mix for another 8 – 10 minutes.
  8. Window test the dough.
  9. Cover dough and let it proof for 1 hour OR until it doubles in size. (1st proofing)
  10. Chop pineapples up finely, Squeeze out all the juice as we only need the puree.
  11. We prepare topping by whisking butter & sugar until well combined.
  12. Add in egg, vanilla extract, pineapple puree and continue to whisk till well combined.
  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.
  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. 
  15. Roll each dough into a ball and transfer them back into the chiller.
  16. Handling 1st proofing dough.
3 years ago