Here’s a classic Pineapple Bun recipe — soft, sweet buns with a signature crackly, buttery topping. Despite the name, there’s no pineapple inside; the name comes from the “pineapple-like” sugary crust.
🍍 Pineapple Buns (Bolo Bao)
🛒 Ingredients (Makes 8 buns)
For the buns (dough):
- 2 ½ cups (315g) all-purpose flour
- 2 tbsp sugar
- ½ tsp salt
- 2 ¼ tsp (1 packet) active dry yeast
- ⅓ cup (80ml) warm milk
- 1 large egg
- 3 tbsp unsalted butter, softened
For the topping (crust):
- ½ cup (65g) all-purpose flour
- ¼ cup (50g) sugar
- 3 tbsp unsalted butter, softened
- 1 tsp baking powder
- 1 tsp milk
- 1 tsp egg yolk (for brushing)
👩🍳 Instructions
1️⃣ Make the Dough
- In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt. Add yeast mixture, egg, and butter.
- Knead until smooth and elastic (~8–10 minutes by hand or 5–6 minutes in a mixer).
- Cover with a damp cloth and let rise 1–1.5 hours, until doubled in size.
2️⃣ Prepare Topping
- In a small bowl, mix flour, sugar, butter, baking powder, and milk until a dough forms.
- Divide into 8 portions and roll into balls. Flatten slightly.
3️⃣ Shape Buns
- Punch down risen dough and divide into 8 portions. Shape each into a smooth ball.
- Place buns on a parchment-lined baking sheet.
- Place a piece of topping dough on top of each bun, pressing gently.
- Optional: lightly score the topping with a knife to create a “pineapple” pattern.
4️⃣ Second Rise
- Cover and let buns rise another 30–45 minutes until puffy.
5️⃣ Bake
- Preheat oven to 350°F (175°C).
- Brush topping lightly with egg yolk for shine.
- Bake 15–20 minutes until golden brown.
6️⃣ Serve
- Serve warm or at room temperature.
- Optional: slice and add butter inside for a “butter bun” version.
🔥 Tips & Variations
- Soft crust: Don’t overwork topping; keep it crumbly for the signature texture.
- Sweetness tweak: Add a little vanilla or milk powder to the topping for extra flavor.
- Cheese version: Add a small slice of cheddar under the topping for a “Cheese Pineapple Bun.”
- Storage: Store in an airtight container for 2–3 days, or freeze for longer storage.
If you want, I can provide a quick, no-yeast version of pineapple buns that uses baking powder for a faster, soft, and fluffy result.
Do you want me to do that?
