Kitchen Recipe Collection
Pineapple Bun (Bolo Bao)
The most iconic Hong Kong bakery bun. A pillowy soft, slightly sweet bread topped with a crumbly, cookie-like crust that resembles the exterior of a pineapple. Contains no actual pineapple.
- Prep
- 120 min
- Cook
- 15 min
- Total
- 135 min
- Servings
- 8
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 8 servings
- Tangzhong (Starter): 2 tbsp bread flour, 1/3 cup water
- Dough: 2.5 cups bread flour, 1/4 cup sugar, 1 tsp active dry yeast, 1/2 cup warm milk, 1 egg, 3 tbsp softened butter
- Topping (Cookie Crust): 1 cup all-purpose flour, 1/2 cup sugar, 1/4 cup butter (softened), 1 tbsp milk powder, 1 egg yolk, 1/4 tsp baking soda, 1/4 tsp ammonia powder (or baking powder)
- Egg wash for brushing
Equipment
- Stand mixer (highly recommended)
- Baking sheet
Instructions
- 1
Make Tangzhong
Whisk the 2 tbsp flour and water in a saucepan over medium heat until it forms a thick paste. Let cool.
- 2
Knead Dough
In a stand mixer, combine the flour, yeast, sugar, milk, egg, and the cooled Tangzhong. Knead until it comes together, then add the softened butter. Knead for 10-15 minutes until it passes the windowpane test.
- 3
First Proof
Cover and let the dough rise in a warm place for 1 hour until doubled in size.
- 4
Make Topping
While dough rises, cream the butter and sugar for the topping. Mix in the egg yolk, milk powder, flour, and baking soda until it forms a soft cookie dough. Roll into a log, wrap, and refrigerate.
- 5
Divide Dough
Punch down the risen dough and divide into 8 equal pieces. Roll them into tight, smooth balls. Place on a baking sheet.
- 6
Second Proof
Cover lightly and let the buns rise for 45 minutes.
- 7
Prepare Topping
Remove the cookie dough from the fridge. Divide into 8 equal pieces. Roll each piece into a ball, then flatten it between two pieces of plastic wrap into a thin circle.
- 8
Drape Topping
Carefully drape the flattened cookie dough circle over the top of a risen bun, covering the top half.
- 9
Score the Top
Use a butter knife to gently score a crosshatch (diamond) pattern into the cookie topping. This creates the 'pineapple' look.
- 10
Egg Wash
Brush ONLY the cookie topping with egg wash.
- 11
Bake
Bake at 350°F (175°C) for 15-18 minutes until the crust is golden brown and cracked.
- 12
Serve (Bolo Yau)
The ultimate way to serve this is to slice the hot bun in half and insert a thick, cold slab of salted butter right in the middle (Bolo Yau).
Cooking Tips
- The Tangzhong method (cooking a small amount of flour and water into a paste) is the secret to Asian bakery breads remaining incredibly soft and fluffy for days.
- Traditional bakeries use baker's ammonia (ammonium carbonate) in the crust to make it extra crisp and crumbly, but baking powder is an acceptable home substitute.
Variations
- Char Siu Bolo Bao: The bun is stuffed with savory BBQ pork before baking, providing an incredible sweet and savory contrast.
Nutrition Estimate
340 calories · 7g protein · 48g carbs · 12g fat · 1g fiber per serving
