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Strawberry Cream Cheese Pineapple Buns


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  • Author: asma
  • Total Time: 2 hours 20 minutes
  • Yield: 8 buns 1x
  • Diet: Vegetarian

Description

These Strawberry and Cream Cheese Pineapple Buns are a delicious twist on the classic Asian bakery favorite. Made with all-natural ingredients, they have a soft, pillowy interior and a crunchy, sweet shell. The strawberry-flavored crust adds a fruity touch, while the strawberry cream cheese filling creates a creamy, tangy contrast. Perfect for breakfast, tea time, or as a delightful snack!


Ingredients

Scale

Tangzhong Paste

  • 15g bread flour
  • 90g water

Dough

  • 275g bread flour
  • 30g cake flour
  • 30g sugar
  • 4g sea salt
  • 1 tsp instant yeast
  • 80g milk
  • 50g egg
  • 20g condensed milk
  • 5 tbsp (70g) butter
  • 1 batch of tangzhong paste

Strawberry Cream Cheese Filling

  • 6 oz (170g) cream cheese, softened
  • 70g strawberry jam
  • 3 1/3 tbsp freeze-dried strawberry powder
  • 15g honey

Pineapple (Cookie) Topping

  • 1 cup (120g) bread flour
  • 60g powdered sugar
  • 2 tbsp (30g) cold unsalted butter
  • 1 1/2 tbsp (20g) sugar
  • 1 egg yolk
  • 1/2 tbsp milk

Instructions

1️⃣ Prepare Tangzhong Paste

  1. In a small saucepan, whisk together 15g bread flour and 90g water over low heat.
  2. Stir continuously until the mixture thickens into a paste.
  3. Transfer to a bowl and let cool to room temperature.

2️⃣ Make the Dough

  1. In a mixing bowl, combine bread flour, cake flour, sugar, sea salt, and yeast.
  2. Add milk, egg, condensed milk, and the cooled tangzhong paste.
  3. Knead until a dough forms, then add butter and continue kneading until smooth and elastic.
  4. Cover and let it rise for 1.5–2 hours, or until doubled in size.

3️⃣ Prepare the Strawberry Cream Cheese Filling

  1. In a bowl, mix cream cheese, strawberry jam, freeze-dried strawberry powder, and honey until smooth.
  2. Chill in the fridge for at least 30 minutes to firm up.

4️⃣ Make the Pineapple (Cookie) Topping

  1. In a bowl, mix bread flour, powdered sugar, and sugar.
  2. Cut in cold butter and mix until crumbly.
  3. Add egg yolk and milk, then knead into a smooth dough.
  4. Roll into a log, wrap in plastic, and refrigerate.

5️⃣ Shape the Buns

  1. Punch down the risen dough and divide it into 8 equal pieces.
  2. Flatten each piece, place a spoonful of strawberry cream cheese filling in the center, and seal tightly.
  3. Roll the pineapple topping dough into thin circles and cover each bun with it.
  4. Use a knife to create a crisscross pattern on the topping.

6️⃣ Final Proof & Bake

  1. Place the buns on a baking tray, cover lightly, and let rise for 45–60 minutes until puffy.
  2. Preheat the oven to 350°F (175°C).
  3. Brush the tops with an egg wash (optional) and bake for 18–20 minutes, or until golden brown.

Notes

  • You can substitute freeze-dried strawberries with strawberry powder.
  • For a sweeter crust, brush with a thin layer of honey water after baking.
  • Best enjoyed fresh, but you can store in an airtight container for up to 2 days.
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Category: Bread & Buns
  • Method: Baking
  • Cuisine: Asian, Chinese, Japanese