Sugar-Free Pineapple Bun
Indulge in the guilt-free delight of Sugar-Free Pineapple Buns, a healthier twist on the classic bakery favorite! These soft, fluffy buns are sweetened with monk fruit and powdered erythritol, making them perfect for those looking to cut down on refined sugar without sacrificing flavor. The buttery dough is topped with a golden, crumbly crust that mimics the signature "pineapple" texture, achieved with a creative crosshatch design. Made with wholesome ingredients like coconut oil, heavy cream, and a hint of vanilla, these buns boast a rich, aromatic flavor profile. Whether served warm from the oven or enjoyed as a midday treat, these sugar-free buns are a satisfying blend of tradition and mindful eating, perfect for anyone on a low-sugar or diabetic-friendly diet. Ready in just over an hour, this recipe yields eight glorious buns that will make you feel like a master baker!
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Ingredients
- 120 ml Whole milk
- 7 g Instant yeast
- 300 g All-purpose flour
- 5 g Salt
- 40 g Unsalted butter
- 1 large Egg
- 30 g Monk fruit sweetener
- 50 g Powdered erythritol
- 5 g Baking powder
- 40 g Coconut oil
- 5 ml Vanilla extract
- 20 ml Heavy cream
Directions
Step 1
Warm the whole milk in a small saucepan over low heat until it reaches around 40°C (104°F). Remove from heat and sprinkle the instant yeast over the milk. Stir and let sit for 5-10 minutes until foamy.
Step 2
In a large mixing bowl, combine the all-purpose flour and salt. In a separate small bowl, whisk together the melted unsalted butter, egg, and monk fruit sweetener.
Step 3
Create a well in the center of the flour mixture. Add the yeast mixture and the egg mixture into the well. Mix until a dough begins to form. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Step 4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 5
For the topping, mix powdered erythritol, baking powder, and softened coconut oil in a bowl. Add vanilla extract and heavy cream, stirring until a smooth dough forms.
Step 6
After the dough has risen, preheat the oven to 180°C (350°F). Punch down the dough and divide it into 8 equal portions. Shape each portion into a small ball and place them on a baking sheet lined with parchment paper.
Step 7
Divide the topping dough into 8 portions. Flatten each portion slightly and place them on top of the buns, pressing gently to adhere but not flattening the buns.
Step 8
Allow buns to proof for an additional 15 minutes. Then, using a small knife, score a crosshatch pattern on the topping for the classic pineapple texture.
Step 9
Bake in the preheated oven for 15-20 minutes, until the buns are golden brown. Remove from oven and transfer to a wire rack to cool slightly before serving.
Nutrition Facts
| Serving size | (681.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2022.7 |
| Total Fat 95.6g | 0% |
| Saturated Fat 61.8g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 342.9mg | 0% |
| Sodium 2630.5mg | 0% |
| Total Carbohydrate 321.5g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 7.3g | |
| Protein 44.9g | 0% |
| Vitamin D 108.2IU | 0% |
| Calcium 231.5mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 676.2mg | 0% |
Source of Calories