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Epicurious

Pineapple Buns

Pineapple buns from Mooncakes and Milk Bread by Kristina Cho lined up on a sheet tray.
Photo by Kristina Cho

Every Chinese bakery must have a pineapple bun in their case. Despite the name, the bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin. The simple, iconic treat has a loyal following: Everyone loves a good pineapple bun. When I was younger, I’d slyly pick off the cookie topping and leave the plain bun behind for my brother. (When you’re the older sister, you can get away with things like that.)

Few things transcend enjoying a fresh pineapple bun still warm from the oven. You can eat it plain, or if you want to be like a true Hong Konger, slice the bun in half and stick a thick slice of cold butter inside.

Cooks' Note:

Buns can be kept in an airtight container (a resealable bag works great) at room temperature for up to 4 days, or in the freezer for up to 3 months. Reheat room temperature buns in the microwave for 15 to 20 seconds or on a baking sheet in a 300°F oven for about 5 minutes, until soft and warmed through. Reheat frozen buns on a baking sheet in a 350°F oven for 10 to 15 minutes.

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