Pineapple and raisin cream cheese buns
My mom handed me a bag of dried, bite-sized pieces of pineapple.
“You bake all sorts of things, right? Can you make something with this?”
Pineapple and raisin cream cheese buns
Makes 8 medium-sized buns
Dough
One batch of your favourite basic white sandwich bread – I used this one:
- 3 cups unbleached all-purpose flour
- 1 to 1 1/3 cup milk, lukewarm
- 4 tbsp vegetable oil
- 2 tbsp sugar
- 1 1/4 tsp salt
- 2 tsp instant yeast (or 2 1/4 tsp active dry yeast dissolved in 1 tbsp warm water)
Filling*
- 1/2 – 2/3 cup cream cheese, softened**
- 1/2 cup dried pineapples, coarsely chopped
- 1/4 cup raisins
Egg wash and topping
- 1 egg, lightly beaten
- chopped pieces of dried pineapple
*As I’m typing this out, I have a feeling that some flaked coconut would go nicely with this sort-of pina colada-ish bun.
**I happened to have a bit of the cream cheese filling left over from making the blueberry cream cheese braid and used that, which turned out great.
Directions
Prepare your favourite sandwich bread dough. For the recipe that I used, the instructions are pretty generic: in a mixing bowl, mix all of your ingredients together until the dough starts to leave the sides of the bowl. Transfer to a lightly floured surface like a kitchen counter or cutting board, and knead for 6 to 8 minutes until the dough feels smooth and elastic. Let rise in a lightly oiled bowl, covered with a damp cloth, for approximately 1 hour until puffy but not necessarily doubled in bulk.
Gently degas the dough, divide into 8 portions and shape each portion into a rough ball. Flatten each ball into a disk, and place 2-3 tbsp of the filling into the center. Bring up the edges of the dough and seal by pinching them together. You may need to roll them a little bit to help with the seal and shape into a ball again. Place the buns seam side down on a baking sheet lined with parchment paper, covered, and let rise for 30-45 minutes until slightly puffy.
Right before you put the buns in the oven, brush the tops lightly with egg wash and top with a piece of dried pineapple. Bake in a preheated 350F oven for 15-20 minutes or until the tops are golden brown.
The octet
Want to see what they look like on the inside?
I have the strangest feeling these will get censored by Google. It does happen, you know.
* * *
I’m sending these to Susan at Wild Yeast for Yeastspotting.
Tags: buns, cream cheese, pineapple, raisin, raisins
January 23, 2009 at 6:56 pm |
Awesome idea! I wonder if you could have a filling with fresh/canned (i.e. not dried) pineapple somehow…or would it be too wet?
Five bucks you’ll get Google censored. Scandalous, eh?
January 23, 2009 at 7:45 pm |
I bet fresh/canned would work just as well, except you’d want to drain the pieces a bit first before adding them to the filling, so it won’t make the buns soggy.
Yeah, I think the bit of pineapple at the very top of the bun is the most amusing part.
January 26, 2009 at 1:26 am |
Nice way to use up pineapples.. I would’ve gone “huh?” Never baked any breads with pineapple.
January 27, 2009 at 12:48 am |
Didn’t use up too much though. Argh – need to come up with a more pineappley recipe, or maybe just bake more buns?
January 28, 2009 at 1:03 am |
Happy Lunar New Year! Wish you a lucky and successful year!
This bread looks fabulous! I wish I would try it
January 28, 2009 at 2:06 am |
Hi Van: Thanks! Happy lunar new year to you too, and all the very best for the year of the ox!
January 29, 2009 at 11:44 am |
I don’t see these in Google image search so maybe you have been censored. Think of it as a badge of honor!
January 30, 2009 at 12:48 am |
Susan: I shall wear this badge proudly
(Goodness, it’s like being in some sort of secret club)
September 24, 2011 at 6:06 am |
I used your recipe and blogged about it. http://arbitrarykitchen.blogspot.com/2011/09/cherry-creamcheese-filled-rolls.html