Pineapple buns vary a lot between the different dim sum shops we frequent in San Francisco--we've only found one shop with really good ones (Clement St. Dim Sum on Clement Street, if any of you are visiting San Francisco). I think pineapple buns originated in Hong Kong so are more common with the Cantonese. (My parents are from Shanghai and we never had these.) The size varies but this shop makes them about 3.5" in diameter (bigger than usual). There is no pineapple--the "pineapple" refers to the appearance of the cracked topping. The bun itself is similar to a slightly sweet bao dough but the yeasted dough is yellow-colored (egg?) with a very fine fluffy crumb. If there is any butter in the dough, it is very little, there is no buttery flavor. The topping is similar to a Dutch crunch topping but is made with rice flour and is sweet. The topping falls off the bun once you take a bite- just part of the fun of eating these buns. This shop sometimes also makes slightly smaller pineapple buns filled with custard and also with a black bean filling, but I like the plain ones best. Thanks so much for the pineapple education. I knew Alligator bread had no alligator in it, but didn't know pineapple buns had no pineapple. ;) ~ MaryJane

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