Pineapple Buns
Pineapple bun (bo lo bao) is a popular Hong Kong–style sweet bun.Despite the name, it usually contains no pineapple. The name comes from its golden, crackly cookie-like topping, whose pattern resembles pineapple skin. Underneath, the bread is soft and fluffy.A well-known variation is bo lo yau: a warm pineapple bun sliced open with a thick slab of cold butter inside. It’s commonly enjoyed at Hong Kong bakeries and cha chaan teng cafés, often with milk tea.
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Ingredients
Dough
- 1 cup bread flour or all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon instant yeast
- 1/4 teaspoon salt
- 1/3 cup warm milk
- 1 tablespoon beaten egg
- 1 tablespoon softened butter
Cookie Topping
- 3 tablespoons softened butter
- 1/4 cup sugar
- 1 egg yolk
- 1/2 cup all-purpose flour
- 1 tablespoon milk powder optional
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
For Brushing
- 1 tablespoon beaten egg
- 1 teaspoon water
Instructions
- Make the dough: Mix the flour, sugar, yeast, and salt in a bowl. Add the warm milk and beaten egg. Stir until a rough dough forms.
- Knead: Knead for about 5 minutes. Add the softened butter and continue kneading for 7–10 minutes, until smooth and elastic. If sticky, dust with a small spoonful of flour.
- First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled.
- Prepare the topping: Cream the butter and sugar together. Mix in the egg yolk and vanilla. Add the flour, milk powder, and baking powder. Mix into a soft dough. Refrigerate for 20–30 minutes.
- Shape the buns: Divide the risen bread dough into 4 equal pieces. Shape each into a smooth ball and place on a lined baking tray. Cover and let rise for 35–45 minutes.
- Add the topping: Divide the chilled topping into 4 pieces. Flatten each piece between sheets of parchment into a circle large enough to cover the top of a bun. Lay one circle over each bun. Lightly score a diamond pattern with a knife, without cutting deeply.
- Brush: Gently brush the topping with the egg-and-water mixture.
- Bake: Bake at 350°F (175°C) for 15–18 minutes, until the tops are golden and crackled.
- Serve: Cool for about 10 minutes. For Hong Kong–style bo lo yau, slice each warm bun and add a thick piece of cold butter.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 394kcal (20%)Carbohydrates: 56g (19%)Protein: 9g (18%)Fat: 15g (23%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 110mg (37%)Sodium: 291mg (13%)Potassium: 137mg (4%)Fiber: 2g (8%)Sugar: 20g (22%)Vitamin A: 506IU (10%)Vitamin C: 0.2mgCalcium: 78mg (8%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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