Pineapple Bun with Butter 菠蘿油

Pineapple bun with butter (Bolo Yau) is a classic Hong Kong bakery item. A soft, slightly sweet bun is topped with a crunchy, sugary crust resembling a pineapple's texture (hence the name, despite no actual pineapple). It's typically served warm with a thick slice of cold butter inserted in the middle, creating a delightful contrast of textures and temperatures.

Nutrition (per serving)

Ingredients

• 250g high-protein bread flour (for bun dough)
• 30g caster sugar (for bun dough)
• 3g salt (for bun dough)
• 4g instant dry yeast (for bun dough)
• 100ml warm whole milk (about 35-40°C, for bun dough)
• 30g beaten egg (about half a large egg, for bun dough)
• 30g softened unsalted butter (for bun dough)
• 100g all-purpose flour (for pineapple topping)
• 50g caster sugar (for pineapple topping)
• 50g softened unsalted butter (for pineapple topping)
• 1 egg yolk (about 15g, for pineapple topping)
• 1 tbsp evaporated milk (for pineapple topping)
• 1/4 tsp baking powder (for pineapple topping)
• 8 slices (approx. 10g each, total 80g) cold unsalted butter (for assembly)
• 1 egg yolk + 1 tsp water, beaten (for egg wash)

Steps

1. In a large bowl, combine high-protein bread flour, caster sugar, salt, and instant dry yeast. Mix well.
2. Gradually add warm whole milk and beaten egg to the dry ingredients. Mix until a rough dough forms.
3. Transfer the dough to a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
4. Add softened unsalted butter to the dough and continue kneading for another 5-10 minutes until the butter is fully incorporated and the dough passes the windowpane test.
5. Place the dough in a lightly oiled bowl, cover with cling film, and let it proof in a warm place for 60-90 minutes, or until doubled in size.
6. While the dough is proofing, prepare the pineapple topping. In a separate bowl, cream softened unsalted butter and caster sugar until light and fluffy.
7. Beat in egg yolk and evaporated milk until well combined.
8. Sift in all-purpose flour and baking powder. Mix lightly until just combined and a soft dough forms. Do not overmix.
9. Wrap the pineapple topping dough in cling film and chill in the refrigerator for at least 30 minutes to firm up.
10. Once the bun dough has doubled, gently punch it down to release air. Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
11. Cover the shaped bun balls with a damp cloth and let them rest for 15 minutes.
12. Divide the chilled pineapple topping dough into 8 equal portions. Roll each portion into a thin circle (about 8-10cm diameter) between two sheets of cling film or parchment paper.
13. Carefully place a pineapple topping circle onto each rested bun ball, gently pressing down and molding it to cover about two-thirds of the bun surface.
14. Brush the pineapple topping with egg wash. Using a knife or dough scraper, lightly score a crisscross pattern on the topping.
15. Place the topped buns on a baking sheet lined with parchment paper. Cover loosely with cling film and let them proof in a warm place for another 45-60 minutes, or until noticeably puffy.
16. Preheat oven to 180°C (350°F). Bake the buns for 15-20 minutes, or until the topping is golden brown and the buns are cooked through.
17. Let the baked buns cool slightly on a wire rack. While still warm, slice each bun horizontally almost all the way through, and insert a thick slice of cold unsalted butter into the middle. Serve immediately.

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