Bolo Bao (Pineapple Buns)
Named for their crispy topping that looks like the exterior of a pineapple, bolo bao (“pineapple buns” in Cantonese) are a popular Hong Kong baked good, but they can be found at Chinese bakeries across the globe.
This version uses a simple milk bread recipe that’s easier than most as it does not require a tangzhong (a cooked paste of flour and milk or water, typically responsible for the bread’s plush texture). It also uses instant, not active-dry yeast, and all-purpose instead of bread flour, which makes the dough extra tender. Since all-purpose flour has a lower protein content, you’ll want to knead the bread dough for at least 5–7 minutes to develop sufficient gluten. Determine whether the dough is ready by way of the windowpane test: Stretch a small piece of dough with your hands until you can see light filtering through—and without tearing a hole in the dough. Let the dough proof, then divide it into equal portions and, on a clean work surface, roll it into tight balls.
The textural topping in this pineapple bun recipe is made using a similar technique to choux au craquelin, where a round similar to sugar cookie dough is placed on top of a shaped dough ball just before baking. The topping adheres to the bun, turning crackly-crunchy as it bakes.
At cha chaan teng, or Hong Kong–style diners, bolo bao are often served stuffed with a thick slab of butter, which chef Laurence Louie upholds at Rubato, his Hong Kong–style cafe in Quincy, MA—one of our Best New Restaurants of 2023. Also on the menu: bolo bao sandwiches, filled with char siu, fried chicken, or Spam, egg, and cheese.
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What you’ll need
Stand Mixer
$349 At Amazon
Cookie & Biscuit Cutter Set
$13 At Amazon
Scale
$27 At Amazon
Kitchen Towels
$30 $20 At Amazon
Pastry Brush
$11 At Amazon
Recipe information
Total Time
1 hour (plus 2 hours for resting)
Yield
Makes 10
Ingredients
Bun Dough
Topping and Assembly
Special Equipment
Preparation
Bun Dough
Step 1
Whisk together 1 large egg, ½ cup whole milk, ⅓ cup plus 2 Tbsp. (92 g) granulated sugar, one ¼-oz. envelope instant yeast (about 2¼ tsp.), and ¾ cup water in the bowl of a stand mixer. Fit mixer with the dough hook. Add 4⅔ cups (583 g) all-purpose flour, 6 Tbsp. unsalted butter, room temperature, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Mix, starting on low speed and working up to medium as the flour is incorporated, until dough comes together and is smooth with no dough stuck on the sides of the bowl, 5–7 minutes.
Step 2
Knead dough a couple of times with your hands, then tuck sides under dough to form a smooth surface on top; place in a clean large bowl. Cover with plastic wrap and let sit in a warm, draft-free spot until doubled in size, about 2 hours.
Topping and Assembly
Step 3
While the bun dough is rising, whisk 1⅔ cups (208 g) all-purpose flour, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine. Beat ⅓ cup shortening, ⅓ cup (loosely packed; 67 g) dark brown sugar, ¼ cup (50 g) granulated sugar, and 6 Tbsp. unsalted butter, room temperature, in the clean bowl of a stand mixer fitted with the whisk attachment until light and pale, about 2 minutes. Scrape down sides of bowl; mix in 1 large egg yolk and 1 tsp. vanilla extract. Scrape down sides again. With the motor running on low speed, gradually add dry ingredients. Increase speed to medium; mix until a crumbly but cohesive dough forms. Place topping dough between 2 sheets of parchment paper and roll out to ⅛" thick. Chill in freezer 30 minutes.
Step 4
Punch out 10 rounds from topping dough with cookie cutter; discard scraps. Arrange on a parchment-lined baking sheet; chill in refrigerator until ready to use.
Step 5
Divide bun dough into 10 pieces (about 105 g each). Working one at a time, cup your hand over dough and roll across a clean surface in a rapid circular motion to form into a tight ball. Divide balls between 2 parchment-lined baking sheets, spacing 2" apart. Cover with a kitchen towel and let sit in a warm, draft-free spot until they have risen slightly, about 30 minutes.
Step 6
Preheat oven to 350°. Brush dough balls with 1 large egg, beaten to blend, then drape a topping round over each one. Brush with 2 more coats of egg wash; bake, rotating baking sheets top to bottom and front to back halfway through, until golden and topping is crackled and crisped, 27–29 minutes. Let cool. Split crosswise and stuff with slices of butter to serve if desired.
Recipe notes
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