Hawaiian Buns Recipe

I’m always looking for a way to add a bit of sunshine to my baking, and this Hawaiian buns recipe delivers. These aren’t just any Hawaiian buns—they’re a tropical celebration in a pan, featuring a vibrant purple ube swirl and a sweet pineapple glaze that makes them truly unforgettable. While traditional Hawaiian rolls are wonderful, this recipe elevates them to a new level, perfect for special brunches, potlucks, or a truly impressive family dessert. The dough stays incredibly soft and fluffy thanks to the addition of pineapple juice, which adds a subtle tang that balances the rich ube filling. We’ve simplified the process to ensure a beautiful result even if you’re a beginner baker, focusing on clear steps to get that perfect spiral and rise. Get ready for a showstopper that tastes as incredible as it looks, and easily becomes the centerpiece of your table.

Ingredients

• 180 ml (¾ cup) whole milk, warmed to 40-45°C (105-115°F)
  This warm temperature activates the yeast; avoid heating it higher than 115°F or it will kill the yeast. Full-fat milk helps create the rich, soft texture characteristic of Hawaiian buns. Use a thermometer for accuracy to ensure the perfect rising environment. (You can use high-protein milk or a dairy-free alternative if preferred, adjusting liquid slightly to maintain dough consistency.)
• 50 g (¼ cup) granulated sugar, divided
  We use 10g (1 tbsp) to proof the yeast and the remainder in the dough for sweetness and to feed the yeast. This amount keeps the buns sweet enough to be served as a dessert but not overly cloying.
• 7 g (2 ¼ teaspoons) active dry yeast
  Ensure your yeast is fresh and active by checking the expiration date. Proofing (step 1) is crucial to verify the yeast is working before mixing the full dough.
• 480 g (4 cups) bread flour, plus more for dusting
  Bread flour contains more protein than all-purpose flour, creating a stronger gluten structure for fluffy, airy buns. The extra strength helps the buns hold their shape during the rise and baking process. (If using all-purpose flour, increase kneading time slightly to compensate for lower protein.)
• 5 g (1 teaspoon) fine sea salt
  Salt balances the sweetness and controls the yeast activity, ensuring a steady, strong rise. Do not let the salt come into direct contact with the yeast during initial mixing or it may inhibit activation.
• 2 large eggs, at room temperature
  Room-temperature eggs integrate more easily into the dough, leading to a smoother, more consistent texture. They also add richness and moisture, resulting in a softer crumb.
• 55 g (4 tablespoons) unsalted butter, softened, divided
  We divide the butter: 30g for the dough and 25g for the swirl filling. Softened butter incorporates thoroughly into the dough and filling, creating a tender crumb and a smooth swirl.
• 60 ml (¼ cup) unsweetened pineapple juice
  Pineapple juice is key to achieving that classic tangy Hawaiian flavor and keeping the dough moist. Use unsweetened juice to control the sugar level in the final product.
• 120 g (½ cup) ube halaya (ube jam)
  Ube halaya is a Filipino purple yam jam that provides the signature color and flavor for the swirl. You can find this jam in most Asian grocery stores or online; ensure it is ready-to-use.
• 30 g (¼ cup) powdered sugar, divided
  We use 15g (1 tbsp) in the ube swirl filling and the remainder for the glaze. Powdered sugar dissolves easily into the glaze for a smooth finish.
• 2.5 ml (½ teaspoon) alcohol-free vanilla extract
  This extract enhances the creamy ube and sweet notes in the filling. Use alcohol-free to prevent any potential interaction with the yeast or the ube’s delicate flavor profile.
• 5 ml (1 teaspoon) alcohol-free ube extract
  The extract intensifies the purple color and true ube flavor in the glaze. It ensures a vibrant finish and deepens the overall ube taste.

Instructions

Here’s how we make this flavorful Hawaiian buns recipe. Remember to work quickly once the dough is rolled out to keep the filling from melting into the dough.

1. Activate the Yeast
   In the bowl of a stand mixer, combine the warmed milk, 10g (1 tablespoon) of the granulated sugar, and the active dry yeast. Stir gently to dissolve the sugar and let this mixture sit for 5-10 minutes. Look for a foamy layer to form on top, which indicates that the yeast is active and ready to use; if no foam appears, start over with fresh yeast.
2. Mix the Dough
   In a separate large bowl, whisk together the bread flour, remaining 40g (3 tablespoons) granulated sugar, and fine sea salt. Add the eggs, 30g (2 tablespoons) of the softened unsalted butter, and pineapple juice to the yeast mixture. Pour this wet mixture into the dry ingredients and mix with a dough hook on low speed until a shaggy dough forms, about 2 minutes.
3. Knead and First Rise
   Increase the mixer speed to medium-low and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly sticky to the touch. If kneading by hand, knead on a lightly floured surface for 12-15 minutes until it passes the windowpane test (stretching a small piece thin without tearing). Lightly grease a large bowl with oil, transfer the dough, turn once to coat, cover with plastic wrap or a clean towel, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size. If the dough seems dry or too stiff during kneading for these Hawaiian buns, add 1-2 teaspoons extra pineapple juice or milk. If it’s too sticky to manage, add a light dusting of flour.
4. Prepare the Filling and Roll the Dough
   While the dough rises, prepare the ube swirl filling: In a small bowl, combine the ube halaya, remaining 25g (2 tablespoons) softened unsalted butter, 15g (1 tablespoon) of the powdered sugar, and alcohol-free vanilla extract. Mix until smooth and well combined; the filling should be easily spreadable. Once the dough has doubled, gently punch it down to release the air and transfer it to a lightly floured surface. Roll the dough into a large rectangle, approximately 30 cm x 40 cm (12 inches x 16 inches).
5. Spread, Roll, and Cut
   Spread the ube swirl filling evenly over the entire surface of the dough rectangle, leaving a small 1 cm (½ inch) border along one of the longer edges. Starting from the longer edge opposite the border, tightly roll the dough into a log; pinch the seam gently to seal. Using a sharp knife or dental floss, cut the log into 12-15 equal slices, each approximately 2.5-3 cm (1-1.2 inches) thick.
6. Second Rise and Baking
   Lightly grease a 23 cm x 33 cm (9 inch x 13 inch) baking dish and arrange the sliced buns in the dish, leaving a small space between each bun. Cover loosely with plastic wrap or a kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy and almost doubled in size again. Preheat your oven to 180°C (350°F) and bake for 20-25 minutes, or until golden brown on top; if browning too quickly, loosely tent with aluminum foil for the last few minutes. This step is key to getting the soft texture for this Hawaiian buns recipe.
7. Glaze and Serve
   While the buns are still warm, prepare the ube glaze: In a small bowl, whisk together the remaining 105g (1 cup less 1 tablespoon) powdered sugar, unsweetened pineapple juice, and alcohol-free ube extract until smooth and free of lumps. The glaze should be pourable but thick enough to coat a spoon and hold its shape slightly on the bun. Serve the warm buns directly from the baking dish, drizzling generously with the vibrant purple glaze and finishing with a delicate dusting of the remaining powdered sugar for visual contrast. The rich ube swirl within these beautiful Hawaiian buns makes them perfect for a family dessert.

Why Ube and Pineapple Create the Perfect Match

The combination of ube and pineapple juice in this hawaiian buns recipe creates a flavor profile that is both familiar and exotic. Ube, a purple yam, adds an earthy, nutty sweetness, while pineapple provides a tangy, bright tropical note. This dynamic interplay balances the richness of the dough. Visually, the vibrant purple swirl of the ube filling offers a stunning contrast to the golden-brown crust, making these hawaiian buns a true centerpiece for any family gathering or brunch spread. Ube halaya also keeps the swirl moist and tender, ensuring a fluffy texture in every bite.

Make-Ahead and Storage Tips for Busy Families

These hawaiian buns are fantastic for meal prep or making ahead for busy weeknights or weekend brunches.

• Overnight Make-Ahead: Complete step 3 (first rise), then place the covered bowl in the refrigerator overnight (up to 12 hours). Let the dough sit at room temperature for 30-45 minutes before proceeding with step 4 the next day.
• Storage of Baked Buns: Store fully cooled buns, tightly wrapped, at room temperature for up to 3 days. Reheat briefly in the microwave for a warm, soft texture before serving.
• Freezing Instructions: To freeze, bake the buns without the glaze. Once cooled, wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw at room temperature and apply glaze just before serving.

Troubleshooting and FAQs

What is ube halaya and where can I buy it?

Ube halaya is a traditional Filipino jam made from purple yam. It provides the signature color and flavor for this hawaiian buns recipe. Look for it in Asian grocery stores in the international aisle, usually in jars or tubs near other Filipino ingredients.

My dough didn’t rise. What went wrong?

The most common issues are old yeast, or milk that was too hot (over 115°F/45°C) which kills the yeast. Check yeast freshness and use a thermometer for the milk. I find placing the covered bowl in a turned-off oven with the light on provides a reliably warm spot for rising.

Can I make these buns without a stand mixer?

Yes, you can. Kneading by hand will take approximately 12-15 minutes on a lightly floured surface. Knead until the dough is smooth, elastic, and passes the windowpane test (stretching a small piece thin without tearing).

Can I substitute all-purpose flour for bread flour?

You can, but expect a slightly less chewy and airy crumb. Bread flour’s higher protein content gives these buns their fluffy texture, and a high-quality loaf is key. To compensate slightly, increase kneading time by a couple of minutes to develop more gluten when making this hawaiian buns recipe.

What can I use instead of ube halaya?

While ube halaya is essential for the authentic flavor and color, you could potentially substitute a thick, vibrant jam like fig or blackberry for a similar texture and a different color contrast. However, the flavor profile of the hawaiian buns will change significantly without the ube.

Can I use fresh pineapple instead of pineapple juice in the glaze?

No, fresh pineapple contains enzymes that prevent proper setting and affect the texture of the glaze. Pineapple juice is essential for creating the correct consistency and tangy flavor for this hawaiian buns recipe.

Conclusion

This ube swirl hawaiian buns recipe transforms a simple dinner roll into a colorful, flavorful centerpiece that everyone will remember. Pin this recipe for later and enjoy a taste of tropical comfort baking for your next family dinner or brunch.

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