Makes 10 Buns
Water Roux Dough
25g Bread Flour
275g bread flour
90g Water Roux dough
1/2 teaspoon salt
45ml heavy whipping cream
45g whisked egg
6g instant dry yeast
40g white granulated sugar
25g unsalted butter, softened
45g whisked egg
1 teaspoon vanilla extract
70 grams unsalted butter, melted
75 grams sugar
125 grams cake flour
¼ tsp baking soda
¼ tsp baking powder
Pinch of salt
1 whisked eggs for brushing
BBQ Pork Filling
200g diced BBQ pork
1 small onion or shallot diced
1 tablespoon of oyster sauce
2 teaspoons of dark soy sauce
2 tablespoons Sugar
4 tablespoons of oil
3 tablespoons of flour
- Whisk together the bread flour and water in a small saucepan over low heat.
- Cook and stir over low heat until it thickens.
- Pour into a heat proof bowl, cover with plastic wrap, and set aside to cool completely before using.
- In your stand mixer bowl, add flour, salt, instant dry yeast, sugar, water roux, milk, whipping cream, and egg.
- Using the bread hook, mix for 2 minutes.
- When dough has formed add in unsalted butter.
- Continue mixing until dough is smooth and elasticky – about 15 – 20 mins. Be patient here – It will eventually come together.
- Roll into a smooth ball
- Place dough in greased bowl
- Cover bowl in plastic wrap or a damp kitchen towel and rest for 45 minutes in a warm moist place.
- While dough is resting make the pineapple topping and the bbq pork filling (recipe below).
- After 45 minutes of rest, push out the air from the dough then cut it to 10 equal pieces about 50g each. A scale really helps here.
- Roll each piece into a ball.
- Place on parchment paper lined tray, cover, and proof for 1-1.5 hours.
- In a large bowl add whisked egg, melted unsalted butter, sugar, and vanilla extract. Mix until well incorporated.
- In a separate bowl, mix cake flour, baking soda, baking powder, and a pinch of salt.
- Add the flour mixture to the wet ingredients. Mix until a dough forms.
- Cover and refrigerate for 1 hour or until ready to use.
BBQ Pork Filling
- In a bowl, mix together oyster sauce, soy sauce, water, and sugar. Set aside.
- Heat 1 tablespoon of oil in a skillet on medium heat.
- Add in onion and cook until translucent. Stir frequently so it doesn’t burn.
- Once the onions are translucent, add in diced BBQ pork.
- Remove from heat into a heat proof bowl.
- Put the skillet back on the heat, add 3 tablespoons of oil and 3 tablespoons of flour. Stir continuously until well combined and a golden brown roux is formed.
- Add in prepared sauce mix that was set aside earlier. Stir continuously until a thick sauce is formed.
- Add sauce to the bbq pork bowl. Mix together well.
- Cool the pork completely before using.
- Preheat the oven to 365F (185C) on convection or 375F (190C) in a non-convection oven.
- Roll out the bun dough into small rounds with the edges thinner than the center.
- Place as much filling as you are comfortable with closing in the center of the dough. Avoid touching the edges, otherwise it makes it VERY difficult to close.
- To close, pull together sides and pinch together, go around the circle until it is closed all the way. Pinch it off and carefully roll into a small ball.
- Place the pinched side down on the parchment paper lined tray.
- Divide the pineapple top dough into 10 equal pieces.
- Between two sheets of plastic wrap, press or roll it out into rounds that will cover the top of the bun.
- Place on top of the buns.
- In a bowl whisk one egg. Brush the egg wash onto the top of the pineapple bun.
- Place into the middle rack of the oven. Bake for 12 – 15 mins until the pineapple top is cracked and golden.
- Remove from the oven and cool on a wire rack.