Pineapple Buns (Bolo Bao)

Pineapple Buns (Bolo Bao)

Soft milk buns topped with a crackly, sweet cookie crust that shatters like streusel.

Total 3 hr Makes 12 buns Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These Hong Kong bakery classics pair a pillowy, slightly sweet milk bread with a crisp sugar-cookie topping that cracks into a golden lattice as it bakes. No actual pineapple is involved; the name comes from the topping's resemblance to the fruit's bumpy skin. They're best enjoyed warm from the oven, often split and filled with a thick slab of cold butter.

Ingredients

  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 1 tablespoon milk powder
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup warm water
  • 1 egg, room temperature
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup unsalted butter, softened (for topping)
  • 1/2 cup powdered sugar
  • 1 egg yolk (for topping)
  • 1 cup all-purpose flour (for topping)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon custard powder
  • 1 egg, beaten (for egg wash)

Method

  1. In a stand mixer bowl, whisk together bread flour, sugar, milk powder, instant yeast, and salt.

  2. Add warm milk, warm water, and egg to the dry ingredients. Mix on low speed with the dough hook until a rough dough forms, about 2 minutes.

  3. Add softened butter and knead on medium speed until the dough is smooth, elastic, and passes the windowpane test, about 12 minutes.

  4. Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  5. While the dough rises, make the topping: beat softened butter and powdered sugar together until light and fluffy.

  6. Beat in the egg yolk until fully incorporated.

  7. Sift in all-purpose flour, baking powder, and custard powder. Mix just until a soft, cohesive dough forms.

  8. Shape the topping dough into a log, wrap in plastic, and chill in the refrigerator until firm.

  9. Punch down the risen bun dough and divide into 12 equal portions. Shape each into a smooth ball.

  10. Arrange the dough balls on two parchment-lined baking sheets, spaced apart. Cover loosely and let rest for 15 minutes.

  11. Divide the chilled topping dough into 12 equal pieces and flatten each into a thin round disc between sheets of plastic wrap.

  12. Drape a topping disc over each bun, gently pressing to adhere and cover the top two-thirds of the dough.

  13. Score a crosshatch pattern into the topping with a knife or bench scraper to mimic pineapple skin.

  14. Cover the buns loosely and let proof in a warm spot until puffy and nearly doubled.

  15. Preheat the oven to 375°F.

  16. Brush the tops of the buns with beaten egg wash, avoiding pooling in the crosshatch lines.

  17. Bake until the tops are golden brown and the buns sound hollow when tapped, 18 to 20 minutes.

  18. Transfer buns to a wire rack and cool slightly before serving warm.

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Pineapple Buns (Bolo Bao)

These Hong Kong bakery classics pair a pillowy, slightly sweet milk bread with a crisp sugar-cookie topping that cracks into a golden lattice as it bakes. No actual pineapple is involved; the name comes from the topping's resemblance to the fruit's bumpy skin. They're best enjoyed warm from the oven, often split and filled with a thick slab of cold butter.

3 hr 12 buns 310 cal

Ingredients

  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 1 tablespoon milk powder
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 cup warm water
  • 1 egg, room temperature
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup unsalted butter, softened (for topping)
  • 1/2 cup powdered sugar
  • 1 egg yolk (for topping)
  • 1 cup all-purpose flour (for topping)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon custard powder
  • 1 egg, beaten (for egg wash)

Method

  1. 1

    In a stand mixer bowl, whisk together bread flour, sugar, milk powder, instant yeast, and salt.

  2. 2

    Add warm milk, warm water, and egg to the dry ingredients. Mix on low speed with the dough hook until a rough dough forms, about 2 minutes.

  3. 3

    Add softened butter and knead on medium speed until the dough is smooth, elastic, and passes the windowpane test, about 12 minutes.

  4. 4

    Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  5. 5

    While the dough rises, make the topping: beat softened butter and powdered sugar together until light and fluffy.

  6. 6

    Beat in the egg yolk until fully incorporated.

  7. 7

    Sift in all-purpose flour, baking powder, and custard powder. Mix just until a soft, cohesive dough forms.

  8. 8

    Shape the topping dough into a log, wrap in plastic, and chill in the refrigerator until firm.

  9. 9

    Punch down the risen bun dough and divide into 12 equal portions. Shape each into a smooth ball.

  10. 10

    Arrange the dough balls on two parchment-lined baking sheets, spaced apart. Cover loosely and let rest for 15 minutes.

  11. 11

    Divide the chilled topping dough into 12 equal pieces and flatten each into a thin round disc between sheets of plastic wrap.

  12. 12

    Drape a topping disc over each bun, gently pressing to adhere and cover the top two-thirds of the dough.

  13. 13

    Score a crosshatch pattern into the topping with a knife or bench scraper to mimic pineapple skin.

  14. 14

    Cover the buns loosely and let proof in a warm spot until puffy and nearly doubled.

  15. 15

    Preheat the oven to 375°F.

  16. 16

    Brush the tops of the buns with beaten egg wash, avoiding pooling in the crosshatch lines.

  17. 17

    Bake until the tops are golden brown and the buns sound hollow when tapped, 18 to 20 minutes.

  18. 18

    Transfer buns to a wire rack and cool slightly before serving warm.