What is Pineapple Buns?
Pineapple buns, also known as bo lo bao (菠蘿包), are a popular sweet bread treat originating from Hong Kong. Despite the name, they don’t actually contain any pineapple!
Bo lo bao features a soft and slightly sweet milk bread base. The magic lies in the contrasting topping. Made from a sugar cookie-like dough, it’s crumbly, sweet, and delightfully crackly.
Why do you like this recipe
- A symphony of textures: Bite into a Bo Lo Bao and you’ll be greeted by a delightful play of textures. The fluffy, pillowy bread gives way to a shattering, sweet cookie crust on top. It’s a textural adventure in every mouthful.
- Sweet or savory, it’s up to you: The mildly sweet crust complements the plain dough beautifully. Enjoy it on its own for a simple treat, or embrace its versatility and fill it with butter, eggs, savory meats, or anything else your taste buds desire.
- A taste of Hong Kong culture: Pineapple Buns, Bo Lo Bao is more than just a pastry; it’s a piece of Hong Kong. Found in every bakery and cafe, it’s a beloved breakfast staple and a comforting reminder of home for many.
Key Ingredient in Pineapple Buns (Bo Lo Bao)
Tangzhong, literally meaning “soup seed” in Chinese, is a pre-cooked paste made with flour and water (or milk) that’s added to the main dough.
- Why it’s used: Heating the flour-water mixture creates a gelatinized effect. This means the flour absorbs more liquid, trapping moisture within the starch granules. When incorporated into the dough, this translates to a softer, moister final product. The tangzhong also helps extend the shelf life of the bo lo bao, keeping it fresh and fluffy for longer.
Actually prepare the Tangzhong is so easy that you thought. Cook the milk and bread flour over the low heat until it turns into a paste. That’s it!
So, while the Tangzhong itself might seem like a simple step, it plays a big role in achieving the signature texture of perfect Bo Lo bao.
Ingredients in Pineapple Buns (Bo Lo Bao)
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Pineapple Buns (Bo Lo Bao) Recipe Notes
- Patience is key: Like many bread recipes, achieving the perfect Bo Lo Bao requires patience. Allow the dough enough time to rise for both stages. Rushing the process can result in denser buns.
- Tangzhong Technique: When making the tangzhong, ensure the water or milk reaches the correct temperature (around 195°F or 90°C). If it gets too hot, the flour will cook and lose its ability to gelatinise. If it’s not hot enough, the effect won’t be as strong.
- Kneading the Dough: Don’t overwork the dough. Aim for a smooth and elastic dough, but avoid kneading for too long as this can develop the gluten excessively, leading to tough buns.
- Shaping the Buns: When shaping the dough balls, ensure there are no air pockets trapped inside. These can cause the buns to burst during baking.
- Egg Wash: Don’t skip the egg wash! It adds a beautiful golden colour and shine to the crust. If you don’t have an egg, you can use a mixture of milk and a touch of sugar for a similar effect.
- Craquelé Topping: For a beautiful crackly crust, ensure the butter in the topping is cold. You can even freeze the topping dough for 30 minutes before using it for easier handling and a better crackle effect.
- Don’t Over bake: Keep an eye on your Bo Lo Bao during baking. You want them to be golden brown but not dry. Over baking can make the crust too hard and the buns dry.
- Enjoy Fresh: Pineapple buns, Bo Lo bao are best enjoyed fresh from the oven when the crust is still crackly and the centre is soft and fluffy. However, they can be stored in an airtight container at room temperature for a day or two.
Pineapple Buns (Bo Lo Bao)
Pineapple buns, or Bo Lo Bao, are iconic treats found in Hong Kong bakeries. A soft and slightly sweet bun gives way to a golden, crunchy topping that shatters delightfully with each bite.
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Servings: Buns
INGREDIENTS
For the Tangzhong
- 100 ml milk
- 20 g bread flour
For the buns
- 125 g milk (warm)
- 1 tsp active dry yeast
- 50 g caster sugar (divide 40 g + 10 g)
- 335 g bread flour
- ½ tsp salt
- 1 large egg
- 55 g unsalted butter (softened)
- 1 tsp vegetable oil (for the dough proofing bowl)
For the Topping
- 250 g all purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g unsalted butter (softened)
- 80 g caster sugar
- 1 large egg
- ½ tsp vanilla extract
For the egg wash
- 1 egg (separated)
INSTRUCTIONS
For the Tangzhong
- Cook the milk and the flour in a saucepan over low heat for around 2 to 3 minutes, keep whisking, or until it turns into a paste.
- Transfer the paste into a small bowl and let it cool to warm before using.
For the Buns
- Place 10 g caster sugar and the yeast into the warm milk. Stir and mix them well. Cover with a small towel for around 5 minutes or until foamy.
- Add flour, salt and 40 g caster sugar into the mixing bowl of a stand mixer. Begin to mix by hand, using a spatula. Mix thoroughly and gradually create a well in the centre of the mix. Pour in the egg, bloomed yeast mixture and warm Tangzhong.
- Attach a dough hook and start kneading the mixture at low speed until everything comes together. Gradually add the softened butter, a little at a time.
- When all the butter is incorporated, turn the mixer to medium speed. Continue to knead for 3 to 5 minutes or until it passes the windowpane test. This involves taking a small piece of dough and gently stretching it until it is thin enough to see light through it, without it tearing.
- Transfer the dough to an oiled bowl and cover it with cling film. Place it in a warm place for the first proof until it doubles in size. It takes between 1 and 2 hours.
- Remove the cling film, sprinkle some flour on top of the proofed dough. Knock out the air and transfer it to a lightly floured surface. Knead the dough for around 2 to 3 minutes and shape into a smooth ball.
- Divide the dough into 12 equal pieces using a kitchen scale, around 58 g each.
- Shape each dough into a ball. Start by pulling the sides down toward the bottom to create a smooth surface. Then pinch the seam to seal it securely. Place the dough on the surface and use your palm as a gentle guide to gradually shape a smooth ball.
- Place the shaped balls of dough on a lined baking tray.
- Cover with a tea towel and leave them on the countertop for the 2nd proof until they’ve almost doubled in size (around 90 minutes).
For the Topping
- Whisk the egg and set aside.
- Cream the butter and the sugar in a mixing bowl, start with a spatula, then mix with a hand held mixer until pale and fluffy.
- Continue to mix and add in the beaten egg, in two batches, until they are well combined.
- Add the vanilla extract and mix well.
- Sift the flour, baking soda and salt into the mixture, pushing through with a spatula.
- When everything is well combined, transfer onto a lightly floured surface. Push the dough together using your hands and gradually pat it into a flat shape (a rough disc is easiest to divide).
- Divide into 12 equal pieces, using a kitchen scale, around 40 g each.
- Roll each piece into a ball and flatten by hand. Roll into a 3-inch round disc and nudge the edges to create a circle. It doesn’t need to be perfect.
- Continue to shape the rest of the pieces.
Prepare and apply the topping
- Separate the egg, whisk the whites and yolks separately. The white is for securing the toppings while the yolks will be for an egg washed finish.
- Preheat the oven to 180°C / 355°F.
- Brush a thin layer of egg white on top of the bun. Carefully lift up a shaped topping and place it on top of the bun. Gently press it down and seal the edges.
- Repeat for the rest of the toppings.
Bake the buns
- To create a golden brown finish, egg wash the toppings by brushing on a thin layer of the beaten egg yolks.
- Bake the buns in a preheated oven for about 18 to 20 minutes or until golden brown.
- Transfer to a wire rack to cool down for around 5 minutes.
- Serve warm or enhance by slicing open and adding a generous chunk of cold butter – absolutely delicious!
VIDEO TUTORIAL
NOTES
- watch my video tutorial to see how I made the delicious pineapple buns in action
- the buns are best to serve when they are still warm
- wrap the buns in foil and reheat them in an oven
- keep the buns in an airtight container for up to 3 days
NUTRITION
Serving: 1bun | Calories: 448kcal | Carbohydrates: 60.9g | Protein: 37.8g | Fat: 3.6g | Saturated Fat: 1.8g | Cholesterol: 83mg | Sodium: 275mg | Potassium: 1760mg | Fiber: 0.1g | Sugar: 62g | Vitamin D: 6mcg | Calcium: 1292mg | Iron: 1mg
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Thank you so much for stopping by! Happy baking!
