Pineapple Bun Cookie Topping

Pineapple Bun Cookie Topping

A crackled, buttery cookie crust that bakes onto soft milk bread, just like bolo bao.

Total 45 min Makes 12 rolls Calories 145/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This golden topping mimics the signature crosshatched crust of Hong Kong pineapple buns without any actual pineapple. Made from butter, sugar, egg, and flour, it bakes into a crisp, sandy shell that cracks over soft bread dough. Use it to top milk bread rolls for an authentic bakery-style finish.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons nonfat dry milk powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg yolk, beaten with 1 teaspoon water, for brushing

Method

  1. In a medium bowl, cream the softened butter and sugar together with a hand mixer until light and fluffy, about 2 minutes.

  2. Beat in the egg yolk and vanilla extract until smooth and fully incorporated.

  3. In a small bowl, whisk together the flour, dry milk powder, baking powder, and salt.

  4. Add the dry ingredients to the butter mixture and mix on low speed just until a smooth, firm dough forms.

  5. Shape the dough into a disc, wrap in plastic, and chill in the refrigerator until firm enough to roll, at least 30 minutes.

  6. Divide the chilled dough into 12 equal portions and roll each into a ball between your palms.

  7. Flatten each ball into a thin round disc about 2.5 inches wide, patching any cracks with your fingers.

  8. Drape one disc over each proofed milk bread roll, gently molding it over the top and sides without stretching it too thin.

  9. Using the back of a knife, score a shallow crosshatch diamond pattern into the topping on each roll.

  10. Brush the topping lightly with the beaten egg yolk wash just before baking according to the milk bread recipe's instructions.

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Rate this recipe

★ 4.2 (1)

Pineapple Bun Cookie Topping

This golden topping mimics the signature crosshatched crust of Hong Kong pineapple buns without any actual pineapple. Made from butter, sugar, egg, and flour, it bakes into a crisp, sandy shell that cracks over soft bread dough. Use it to top milk bread rolls for an authentic bakery-style finish.

45 min 12 rolls 145 cal

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons nonfat dry milk powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg yolk, beaten with 1 teaspoon water, for brushing

Method

  1. 1

    In a medium bowl, cream the softened butter and sugar together with a hand mixer until light and fluffy, about 2 minutes.

  2. 2

    Beat in the egg yolk and vanilla extract until smooth and fully incorporated.

  3. 3

    In a small bowl, whisk together the flour, dry milk powder, baking powder, and salt.

  4. 4

    Add the dry ingredients to the butter mixture and mix on low speed just until a smooth, firm dough forms.

  5. 5

    Shape the dough into a disc, wrap in plastic, and chill in the refrigerator until firm enough to roll, at least 30 minutes.

  6. 6

    Divide the chilled dough into 12 equal portions and roll each into a ball between your palms.

  7. 7

    Flatten each ball into a thin round disc about 2.5 inches wide, patching any cracks with your fingers.

  8. 8

    Drape one disc over each proofed milk bread roll, gently molding it over the top and sides without stretching it too thin.

  9. 9

    Using the back of a knife, score a shallow crosshatch diamond pattern into the topping on each roll.

  10. 10

    Brush the topping lightly with the beaten egg yolk wash just before baking according to the milk bread recipe's instructions.