pineapple bun recipe.

 

Pineapple Bun Recipe (Bolo Bao – Hong Kong Bakery Classic)

Pineapple Buns, also known as Bolo Bao (菠蘿包), are one of the most famous Hong Kong bakery treats. Despite the name, they don’t contain pineapple — instead, the name comes from their signature golden, crackly topping that looks like pineapple skin. Soft, fluffy bread with a sweet, crunchy crust makes this bun a true Cha Chaan Teng (Hong Kong café) classic.

In this post, you’ll learn how to make authentic Hong Kong Pineapple Buns at home with step-by-step instructions, tips, and variations.

---

Why You’ll Love This Recipe

• Soft, pillowy bread with a crunchy cookie-like topping.
• Perfect for breakfast, afternoon tea, or snacks.
• Just like your favorite Hong Kong bakery buns.
• Can be enjoyed plain or with a slice of butter (bo lo yau style).

---

Ingredients

For the Bread Dough:

• 2 ½ cups bread flour
• 3 tbsp sugar
• 2 tsp instant yeast
• 1 large egg
• 2 tbsp milk powder (optional, for extra softness)
• ¾ cup warm milk
• 2 tbsp unsalted butter, softened
• Pinch of salt

For the Pineapple Topping:

• ½ cup all-purpose flour
• ¼ cup sugar
• ¼ cup unsalted butter, softened
• 1 egg yolk
• 1 tbsp milk powder (optional)
• ½ tsp baking powder
• 1–2 tsp milk (if needed for texture)

---

Step-by-Step Instructions

1. Make the Bread Dough

1. In a mixing bowl, combine flour, sugar, yeast, salt, milk powder, warm milk, and egg.
2. Knead until dough forms, then add butter.
3. Continue kneading (by hand or stand mixer) until smooth and elastic (8–10 minutes).
4. Cover and let rise for 1–1.5 hours until doubled in size.

2. Shape the Buns

1. Punch down dough and divide into 8 equal pieces.
2. Shape each piece into a smooth ball.
3. Place on a lined baking sheet, cover, and let rise for another 45 minutes.

3. Make the Pineapple Topping

1. Cream butter and sugar together.
2. Add egg yolk, flour, baking powder, and milk powder.
3. Mix into a soft dough, wrap in plastic, and chill for 15 minutes.

4. Assemble

1. Roll topping into thin discs.
2. Gently place each disc over the proofed buns.
3. Brush with egg wash for shine.

5. Bake

1. Preheat oven to 350°F (175°C).
2. Bake for 15–18 minutes until golden and crackly.
3. Serve warm.

---

Tips for Perfect Pineapple Buns

• Use bread flour for extra fluffiness.
• Chill topping dough before shaping to prevent stickiness.
• Don’t press topping too hard — it should crack naturally while baking.
• Enjoy fresh — the topping loses crispness over time.

---

Variations

• Classic Bo Lo Yau: Slice bun open and place a thick slab of cold butter inside.
• Sweet Fillings: Add custard, red bean paste, or coconut filling inside.
• Matcha or Coffee Topping: Add flavored powder to topping for a twist.

---

Serving Suggestions

• Best enjoyed warm with milk tea or coffee.
• Serve as a sweet breakfast, afternoon snack, or dessert.
• Perfect addition to a homemade dim sum spread.

---

Storage

• Store in an airtight container at room temperature for up to 2 days.
• Reheat in the oven for a few minutes to refresh the topping.
• Freeze unbaked dough balls; bake with topping when ready.

---

FAQs about Pineapple Buns

1. Why are they called Pineapple Buns if there’s no pineapple?
The topping cracks during baking, resembling pineapple skin.

2. What’s the difference between Pineapple Bun and Custard Bun?
Pineapple Bun has a crunchy cookie topping, while Custard Bun has a creamy filling.

3. Can I make them without milk powder?
Yes, but milk powder adds richness and softness.

4. Can I make mini versions?
Yes, divide dough into smaller portions and adjust baking time.

5. Can I freeze Pineapple Buns?
Yes, freeze baked buns, then reheat in oven for crispness.

---

You May Also Like

• [Custard Bun Recipe (Nai Wong Bao)]
• [Hong Kong Egg Tarts]
• [Hong Kong Style French Toast]
• [Steamed BBQ Pork Buns]
• [Mango Pudding]

---

👉 These Hong Kong Pineapple Buns (Bolo Bao) are soft, fluffy, and topped with a golden, crackly crust — a true bakery classic you can now make at home!