Hong Kong-style pineapple buns

How to Make Hong Kong-Style Pineapple Buns

Hong Kong-style pineapple buns, or "bo lo bao," are a beloved staple with a crispy, sugar-crusted top and soft, buttery interior. Despite their name, they contain no pineapple—the "crust" resembles the fruit’s textured skin. Here’s a simple guide to baking them at home.

Ingredients:

For the dough: 300g bread flour, 30g sugar, 5g salt, 10g yeast, 120ml warm milk, 50g egg, 80g unsalted butter (softened).

For the topping: 60g sugar, 50g flour, 50g cold butter, 1 egg yolk, a pinch of salt.

Steps:

1. Make the dough: Mix flour, sugar, salt, and yeast. Add warm milk and egg, knead until smooth. Incorporate softened butter and knead for 15–20 minutes until elastic. Let it rise in a warm place for 1 hour until doubled.

2. Prepare the topping: Cream sugar, butter, and egg yolk. Add flour and salt, mix into a crumbly dough. Chill for 30 minutes.

3. Shape and proof: Divide the dough into 50g balls. Flatten, place a chilled topping piece on top, and press gently. Proof for 30 minutes.

4. Bake: Brush with egg wash. Bake at 180°C for 20–25 minutes until golden brown. Cool on a rack.

Enjoy these buns plain, with butter, or as a pineapple bun with a slice of butter inside—they’re best eaten fresh!