Print

Pineapple Buns (Bolo Bao)

Traditional pineapple buns with characteristic golden crust
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You know that feeling when you walk into a Chinese bakery and the smell of freshly baked goods hits you? That’s the feeling of a Pineapple Bun. These buns are a classic for a reason. The secret? A soft, fluffy bun and a sweet, crunchy, cookie-like topping. The name comes from the pattern on the crust, which looks like a pineapple—no actual fruit involved! This recipe will show you how to get that perfect bakery taste and texture right at home.

Ingredients

Scale

For the Bread Dough:

  • ⅔ cup heavy cream, room temperature
  • 1 cup milk, room temperature
  • 1 large egg, room temperature
  • ⅓ cup sugar
  • ½ cup cake flour
  • 3 ½ cups bread flour
  • 1 tablespoon active dry yeast
  • 1 ½ teaspoons salt

For the Topping Dough:

  • ¼ cup dry milk powder
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅔ cup superfine sugar
  • ¼ cup vegetable shortening (or butter)
  • 2 tablespoons milk
  • 1 egg yolk
  • ⅛ teaspoon vanilla extract

To Finish the Buns:

  • 1 egg yolk

Instructions

  1. Make the Bread Dough: In a mixer, combine all bread dough ingredients. Mix with a dough hook on a low setting for 15 minutes until smooth and elastic. It will be slightly tacky.
  2. First Rise: Cover the bowl with a damp towel and let the dough rise in a warm, draft-free spot for 1 hour. It should be about 1.5 times its size.
  3. Shape the Buns: Gently deflate the dough by mixing for 5 minutes. Turn it onto a floured surface and divide it into 12 equal pieces. Roll each piece into a smooth ball. Place them on a baking sheet, cover, and let them rise for a second time for 1 hour.
  4. Prepare the Topping: While the buns rise, mix all topping dough ingredients by hand until a cohesive ball forms. Don’t overmix. Wrap it tightly in plastic wrap.
  5. Add the Topping & Bake: Preheat oven to 350°F (175°C). Divide the topping dough into 12 pieces. Roll each piece into a flat, 4-5 inch circle. Gently press one circle onto each risen bun. Score a diamond pattern into the topping. Brush with the remaining egg yolk. Bake for 12-13 minutes, until the tops are golden brown and cracked.

Notes

  • Serving Suggestions: The buns are best served warm, fresh from the oven. For a classic treat, slice the bun in half and slide in a thick piece of cold butter.
  • Tips & Tricks: Using room temperature ingredients for the bread dough is crucial for activating the yeast. For the topping, superfine sugar is the secret to that delicate, non-grainy crunch.
  • Storage & Reheating: Store leftovers in an airtight container for up to 2 days. To reheat, microwave for 15 seconds to soften, then pop them in a toaster oven or air fryer for a minute to re-crisp the topping.

Find it online: https://recipesh.com/pineapple-buns/