Easiest Way to Autumn at dinner Hong-Kong Style Pineapple Buns (菠蘿包)

Frances Walker
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Easiest Way to Autumn at dinner Hong-Kong Style Pineapple Buns (菠蘿包)
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Easiest Way to Autumn at dinner Hong-Kong Style Pineapple Buns (菠蘿包) Delicious, fresh and tasty.

Hong-Kong Style Pineapple Buns (菠蘿包). This recipe is for our reader Raymond who asked for a recipe for Pineapple Buns with the real traditional crackle cookie tops. I hope that this recipe is the one he was looking for, anyways this is the one that we know as the traditional Pineapple Bun, or 菠蘿包, a soft fluffy bun underneath and a crunchy crumbly crackled sweet cookie like crust on top, invented in Hong Kong in the sixties. Here is a very classic HK style pineapple bun/菠蘿包/bolo bao recipe!

Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world.

Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it's baked.

Pineapple buns, also known as Bo Lo Bao, are one of the most popular sweet buns in Hong Kong.

You can have Hong-Kong Style Pineapple Buns (菠蘿包) using 17 ingredients and 23 steps. Here is how you cook it.

Ingredients of Hong-Kong Style Pineapple Buns (菠蘿包)

  1. Prepare of Milk Bread Dough.

  2. Prepare 3 cup of bread flour.

  3. You need 1/4 cup of sugar.

  4. It’s 1/4 tsp of salt.

  5. It’s 1 tsp of instant yeast.

  6. It’s 1 of egg.

  7. You need 4 tbsp of unsalted butter (softened and cubed).

  8. Prepare 3/4 cup of (soy) milk (warm).

  9. You need of Topping Dough.

  10. Prepare 1 cup of all-purpose flour.

  11. You need 2/3 cup of sugar.

  12. Prepare 1/2 tsp of baking soda.

  13. Prepare 1/4 tsp of baking powder.

  14. You need 1/4 cup of milk powder.

  15. Prepare 1 of egg yolk.

  16. You need 4 tbsp of unsalted butter (softened and cubed).

  17. Prepare 2 tbsp of water.

The very soft ,moist and sweet bread, topped with crumbly, buttery and sweet layer, which resemble a pineapple.

I love pineapple buns, it is like "our thing" for Hong Kong people, we invented it and we love it.

Pineapple bun (菠蘿包) is a popular, classic and common bread among Hong Kong bakeries, just like coconut buns and Chinese hot dogs that most of people love it.

This delicious authentic homemade pineapple bun or bo lo bao recipe is very simple and easy with step by step photos.

Hong-Kong Style Pineapple Buns (菠蘿包) instructions

  1. Make the milk bread dough..

  2. In the bowl of a stand mixer, mix together the dry ingredients (flour, sugar, salt, instant yeast). Then add 1 egg..

  3. Using the dough hook, mix the ingredients on stir/low speed. Slowly pour in the milk while stirring. Knead for 2 mins until a sticky dough forms..

  4. Add the unsalted butter that has been cut into small cubes. Continue kneading the dough on stir/low speed for 10 mins..

  5. Check if the dough has become smooth. If not, may continue kneading for 3-5 mins..

  6. Cover the dough in a bowl. Let it rise until size doubles, about 1-1.5 hours..

  7. Make the topping dough..

  8. In a medium-large bowl, combine flour, sugar, baking soda and powder, milk powder and 1 egg yolk..

  9. Add the softened butter and mix well. Add 2 tbsp water, one at a time..

  10. Using your hand, gather and press the dough mixture. The dough starts out dry but your hand will help melt the butter and dough will smooth out until it no longer sticks much to your hand..

  11. Roll the topping dough into a log. Wrap in plastic or put in covered container. Place in fridge to chill until bread dough finishes 1st proof..

  12. Form the bread dough..

  13. After the bread dough has doubled in size, take it out of the bowl and place on a lightly floured surface. Press hard to squeeze the air out. Knead by hand a few times..

  14. Weigh the dough and equally divide into 10 or 12 buns, depending on your preference for size..

  15. Shape the dough into balls. Place on baking sheet and loosely covered. Let rise for 2nd time until doubled in size again, about 1 hour..

  16. Shape the topping dough and assemble buns..

  17. Take topping dough out of fridge. Weigh and equally divide into 10 or 12 pieces to match the number of buns..

  18. Roll each piece into a ball. Gently press or roll into a flat round disc that is slightly smaller than the buns surface. Gently score a grid onto the topping to make the "pineapple" net-like pattern..

  19. Preheat oven to 350°F..

  20. When buns have doubled in size again after 2nd proof, place one piece of topping dough onto each bun. Use a piece of plastic wrap or a flat dough scraper to help transfer onto bun..

  21. [Optional] Mix 1 egg yolk with a bit of water and brush onto topping for extra shine and golden color. (I like to skip this to save an egg.).

  22. Bake the buns for about 15 mins at 350°F or until lightly golden..

  23. Enjoy fresh! Or toast in oven to make the top crunchy again on the following day..

Make savory pineapple buns with BBQ char siu pork.

I've had it in Hong Kong, and OMG, it was SO GOOD.

I enjoy eating pineapple buns by themselves, because they taste perfect already!

To store, place the buns in a ziplock bag and squeeze out as much as much air as possible.

Pineapple buns (aka Bo Luo Bao 菠蘿包) is a classic soft, sweet buns in Hong Kong where I grew up with eating countless pineapple buns as afternoon tea.