Pineapple Bun (Bo Lo Bao) 菠蘿包

The Pineapple Bun (Bo Lo Bao) is a classic Hong Kong sweet bun with a distinctive crunchy, sugary topping that resembles the skin of a pineapple. Despite its name, it contains no pineapple, but offers a delightful contrast between the soft, fluffy bread and the sweet, crispy crust. Often enjoyed for breakfast or afternoon tea.

Nutrition (per serving)

Ingredients

• 250g Bread flour
• 30g Caster sugar
• 3g Salt
• 4g Instant dry yeast
• 10g Milk powder
• 30g Egg (beaten, from a large egg, reserve remaining for egg wash)
• 100ml Warm milk (approx. 30-35°C)
• 25g Unsalted butter (softened)
• 50g Unsalted butter (softened, for topping)
• 50g Icing sugar (for topping)
• 1 Egg yolk (for topping)
• 5ml Evaporated milk (for topping)
• 100g All-purpose flour (for topping)
• 2g Baking powder (for topping)
• 1 tsp Water (for egg wash)

Steps

1. In a large mixing bowl, combine the Bread flour, Caster sugar, Salt, Instant dry yeast, and Milk powder. Mix well. Add the beaten Egg and Warm milk. Knead until a shaggy dough forms, about 5 minutes.
2. Add the softened Unsalted butter (for dough) to the shaggy dough. Knead the dough until it is smooth, elastic, and passes the windowpane test (can be stretched thinly without tearing). This may take 15-20 minutes by hand or 8-10 minutes with a stand mixer.
3. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it proof in a warm place until doubled in size, approximately 60-90 minutes.
4. While the dough is proofing, prepare the crumb topping. In a separate bowl, cream the softened Unsalted butter (for topping) and Icing sugar until light and fluffy. Beat in the Egg yolk and Evaporated milk until combined.
5. Sift the All-purpose flour (for topping) and Baking powder (for topping) into the wet mixture. Mix until a soft dough forms. Wrap the topping dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
6. Once the dough has doubled, gently punch it down to release air. Divide the dough into 8-10 equal portions (approx. 50g each) and roll each portion into a smooth ball. Place them on a baking sheet lined with parchment paper.
7. Take the chilled topping dough from the refrigerator. Divide it into the same number of portions as the bun dough. Roll each portion into a ball, then flatten it into a disc (approx. 8-9cm diameter).
8. Gently place one topping disc over each bun dough ball, pressing lightly to adhere and cover the top. Use a knife to lightly score a criss-cross pattern on the topping (do not cut through the bun dough).
9. Cover the buns loosely with plastic wrap and let them second proof in a warm place for another 30-45 minutes, or until visibly puffy.
10. Preheat your oven to 180°C (350°F). While preheating, whisk the remaining beaten Egg with Water to make an egg wash.
11. Gently brush the egg wash over the scored topping of each bun.
12. Bake the pineapple buns in the preheated oven for 15-20 minutes, or until the topping is golden brown and the buns are cooked through.
13. Remove from the oven and transfer the pineapple buns to a wire rack to cool completely before serving.

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