How To Make Hong Kong Bakery Style Pineapple Buns! | My Fakeaway for Your Takaway

Pineapple buns without pineapple? Yep, you read that right! For this week's Fakeaway tutorial, Jeremy is making a popular Hong Kong snack. Sweet, brioche-like bread topped with a cookie crust which resembles a pineapple - these buns are a tasty treat and great paired with a HK iced-tea.

Ingredients:
For the bread dough
400g strong bread flour
70g caster sugar
½ teaspoon salt
½ teaspoon organic bread/dough improver (optional, but you can find this easily online)
7g or 1 sachet of fast action dried yeast
25g margarine or butter
200ml warm water (about 30–35°C)

For the crumble topping
200g butter
200g caster sugar
1 egg, plus extra beaten egg for the egg wash
1 teaspoon vanilla extract
200g plain flour
200g self-raising flour

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How To Make Hong Kong Bakery Style Pineapple Buns! | My Fakeaway for Your Takaway -