These pineapple buns don't actually have any pineapple in them, but are named for the crackle pattern that is made by the buttery topping. 






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  • 1 egg yolk, for egg wash



  • 4 cups (600 g) flour 
  • 1 tbsp salt 
  • ½ cup (125 ml) water
  • ½ cup (100 g) sugar
  • 2 tsp active dry yeast
  • 1 cup (250 ml) thickened cream
  • ⅔ cup (160 ml) milk
  • 1 egg



  • ⅓ cup milk powder 
  • 1 cup (150 g) cake flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ cup icing sugar
  • ¼ tsp salt
  • ¼ cup unsalted butter
  • 1 tbsp milk
  • 1 egg yolk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Rising time: 1 hour

  1. Preheat the oven to 190°C (375 F).

  3. To make the dough, add 2 tablespoons (30 ml) flour and ¼ tsp (1 ml) salt to water. Mix well to combine. Cook over heat, stirring, until it becomes a smooth paste. Remove from heat.

  5. Add to the bowl of a stand mixer. Add remaining flour, remaining salt, sugar, and yeast. Put mixer on low. Pour in heavy cream and milk, and continue mixing. Crack in egg.

  7. Mix for 10 minutes, occasionally scraping down the sides of the bowl. Remove bowl from stand, cover with a damp tea towel, and set aside for 1 hour to rise.

  9. After it has risen, turn dough onto a floured counter, and roll it out into a long rope. Cut rope into 10 equal pieces. Roll each piece into a ball. Place under a damp tea towel to continue rising while you make the topping.

  11. To make the topping, to another bowl, add milk powder, cake flour, baking soda, baking powder, icing sugar, and salt. Stir to combine.

  13. Cut in unsalted butter using a fork or pastry cutter. Pour in milk and stir. Add egg yolk to bowl and mix in. Divide topping into 10 equal pieces, and flatten into semi-circles.

  15. Take one ball of risen dough, and place semi-circle topping on top. Score with a crosshatch to create the ‘pineapple’ look. Repeat until all dough and topping have been used up.

  17. Brush tops of dough with egg yolk. Bake in oven at 190°C (375 F) for 10-15 minutes.