Hong Kong pineapple bun
Bōlóbāau: soft milk bun under a crackly sweet crust, with a cold slab of butter for bo lo yau
Despite the name, there is no pineapple in a bolo bao; the crackled, golden sugar crust on top just looks like the fruit's skin. It is the best-selling bun in Hong Kong bakeries and cha chaan teng cafés, eaten warm at breakfast or tea time with milk tea, and many people order it as bo lo yau, split open with a thick, cold slice of butter melting into it. Chef's tip: roll the topping between two sheets of baking paper rather than on a floured board; the soft dough is fragile and paper lets you lift it on in one piece.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
For the crust
To serve
Method
0/8 doneStep 1: Mix 10 ½ oz strong white bread flour, 1 ⅝ oz sugar, ⅛ oz instant dried yeast, ½ tsp salt and ½ oz milk powder. Add 1 egg (minus the glazing spoonful) and ½ cup warm milk and knead for 8 minutes, then add 1 oz unsalted butter and knead for 8–10 minutes more, until the dough is smooth and stretches into a thin, see-through sheet without tearing.
18 minStep 2: Cover and prove in a warm spot for about 1 hour, until doubled in size.
60 minStep 3: For the crust, beat 1 ¾ oz unsalted butter and 2 ⅛ oz icing sugar until pale. Beat in 1 egg yolk, then fold in ⅓ oz milk powder, 3 ⅛ oz plain flour, ¼ tsp bicarbonate of soda and ¼ tsp baking powder to a soft paste. Roll into a log, wrap and chill.
10 minStep 4: Knock back the dough, divide into 8 pieces of about 70 g and roll each into a tight, smooth ball. Set on a lined tray 5 cm apart, cover and prove for 30–40 minutes, until puffy and nearly doubled.
35 minStep 5: Heat the oven to 375°F (fan 350°F). Cut the crust log into 8 slices and roll each between baking paper into a 9 cm disc, about 3 mm thick. Peel off the top paper, flip a disc onto each bun and press lightly so it hugs the top.
10 minStep 6: Brush the crusts with the reserved egg. Common mistake: scoring a grid into the crust with a knife; it looks neat but you lose the natural, deep cracks that give the bun its name and crunch.
Step 7: Bake for 15–18 minutes, until the tops are deep golden and cracked all over and the buns sound hollow when tapped underneath. Cool on a rack for 10 minutes.
18 minStep 8: Eat warm. For bo lo yau, split a warm bun sideways and tuck in a slice of 2 ⅞ oz cold salted butter so it softens but doesn't fully melt.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hong Kong pineapple bun take?
- About 150 minutes in total: 120 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Banana and cashew slice
A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.