Stephanie, thank you so much for trying the recipe! Also amazing with some butter filling ! Just a question – when making the topping it didn’t thicken/crumble into dough like texture. Honestly tasted better than the fresh ones from Chinatown. Hi Linda, yes, you can replace with the same amount of instant yeast. 2% milk Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. Gave it a little extra egg wash to get the color I wanted. Wow, these buns turned out AMAZING! These were so much easier to make than I thought they would be, and they turned out perfectly! This pineapple bun recipe does require quite a bit of work as it requires you to prepare 2 separate recipes – one for the bun, and the other for the topping. A delicious fluffy pineapple buns recipe that will bring a taste of Hong Kong to your kitchen. I like to roll out the topping between 2 sheets of plastic so that the topping is easy to remove. Easy to follow! Thanks for trying the recipe! While the pineapple bun has a thick crispy crust on the top, the Mexico bun has a thin, less cooked and moister crust around the whole bun apart from the bottom. Texture. Hi there! With the Stay at Home Order, thought I try to make my childhood favorite bun. Pineapple bun (Bo Lo Bau) is a specialty in Hong Kong. should the dough come out smooth after 10min on the stand mixer then knead by hand for another 10min? The bun is soft and topped by a crunchy crust. Anyway, great recipe! Let the buns cool on the baking sheet for several minutes before transferring them to a cooling rack. You can, but the tops will not look as yellow. I made them this weekend, and they turned out great! BIG HIT at home with the biggest and most impactful compliments coming from my dad who used to own a Chinese bakery! Then, take the dough out in a bowl and cover the bowl with … Yes, you can! Thanks a lot,and so sorry to asked you lot of question. This will give the bread a lighter, more feathery texture. I live in Hong Kong, where I can get pineapple bun anywhere, but this is so much nicer than the ones I usually get. I made these during social isolation since I was looking for a bit of a baking challenge to kill time. Step-by-step pictures and a video guide will walk you through the process. Love love love! Being dubbed by the Hong Kong government as one of its 480 intangible cultural heritages in June of 2014, pineapple buns are one of Hong Kong’s iconic baked goods. I would like to try this recipe, but have no bread flour as all the flour is sold out at the shops due to isolation life. I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it. I’ll definitely make them again! Take a plastic storage bag, and cut off the zipper. While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. However, I believe you still need to wait for the dough to rise, like I specified in the recipe. Not sure why I’d been hesitant about making bolo bao before but this recipe made it so approachable I just had to try it. However, the chilled dough will take longer to rise. Thanks in advance! How do I improve the color and the cracks on the topping? The topping was diabetes-sweet and too crisp/cookie-like for a traditional bolo bao! I thought a dozen buns would be too many but my family/friends devours this so quick! Pineapple buns are classic pastries that you can find in Hong Kong style bakeries. Never heard of it but it makes a difference! So I wondered if I could make the dough the day before , keep it in the fridge overnight and bake it first thing in the morning. Do you think this would work? 2. Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! I want to try making this as this is a favorite in our home amongst other bao’s from chinatown. Next, divide the remaining dough into 6 equal pieces (74 to 76 grams each). Joyce, thank you so much for trying this! Put half of the dough in the refrigerator while you shape and proof the first batch of pineapple buns. 1 Egg, about 60g, large. Add half of the flour to the bowl with the wet ingredients, and mix on low until the flour is combined. Hi, if I forgot to add the tangzhong to the buns, will this affect the result of my bread? Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. It’s so much easier to weigh the ingredients to be exact. Thanks! The topping was crunchy, not too sweet, and it cracked perfectly. Hi, Charlene! Buns were fragrant and the topping was crunchy and crumbly. You can add just mix the yeast with the flour and mix everything together. This recipe is a winner in my household and friends!! I believe there are a few others who have commented that they have kneaded this by hand. My family loves pineapple buns. Hong Kong Style Chinese pineapple bun also known as Bolo Bao provides a really strong contrasted taste between the sugar butter crust and soft Asian style bread. Hi Lisa, I hand kneaded the dough for about 15min. Knead each piece of dough several times to get rid of any air bubbles. Once the flour develops into a light paste, turn off the heat. Place all 6 pieces of dough onto a baking sheet lined with parchment paper. I’m so glad the pineapple buns brought you so many memories! The bun got its name only because its cookie-like top crust resembles the thick rough skin of a pineapple. The buns are also great with some butter filling! It gets the name because it looks like the outer skin of a pineapple. « Fresh Vietnamese Spring Rolls (with video). If the dough completely spins away from the dough hook after a few minutes, turn off the mixer. I tried baking 12 at a time with 2 baking sheets, but I noticed the bake was very uneven on the buns. Grace, thank you SO MUCH for making this recipe! The name comes from the crunchy topping that loosely resembles a pineapple. Hubby said it reminds him of his childhood bakery. Hi there! Pineapple buns are golden, crispy-crusted, sweet pastries originating from Hong Kong. As a question, would it be okay to make the dough and refrigerate it until the next morning to shape and bake? Thank you to Bob’s Red Mill for sponsoring this post! One of my favorites is pineapple buns (or called buo luo bao/菠蘿包 in Cantonese) which is a popular bun in Hong Kong. Pineapple Bun is a kind of sweet bread from Hong Kong. Thanks so much for sharing this wonderful, delicious and clear recipe! Thanks for adding your note about how you adapted granulated sugar for the recipe! 3. Your recipe says 3 1/4 cups / 490g of bread flour, but 3 1/4 cups of bread flour is actually only 412g. Bake This Buttery Crispy Crust Pineapple Buns At Home Photo: 269904865 (RED) When it comes to Hong Kong-style pastries, the first thing that pops up in mind is either Egg Tarts or Pineapple Buns. Thanks. While the bread dough is rising, make the pineapple bun topping. 1 Egg yolk. The ingredient list says soda but the instructions say powder. Mix the dough on low for 10 minutes in the stand mixer. 😞. I ate it warm with some butter in between and it was delicious. It didnt show the cracks like yours. Thank you! Enjoy the buns while they’re still warm! Healthy Nibbles is a member of the Amazon Associates Program. Pineapple Buns, or … I’m not sure if these will bake well from frozen. It does not have any pineapple in the ingredients. I was happy to be able to bake something that I could only have when I was in HK (which is every few years). Did you knead the dough by hand? I am a beginner baker, thought I wouldn’t be able to pull off something like this.. Carefully cover each bun with the topping. My dough initially was more runny, wasnt sure if it were my measurements or Bc not using kitchen aid mixer, so I did have to add a bit more flour than instructed.. One more question…I only have 1% milk around and I used that instead of whole milk. Transfer the tangzhong to a bowl to cool. Its surface is golden yellow and has a bumpy appearance. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). I’ve been following Lisa for years on Instagram and finally found the time to make these pineapple buns. Thank you to Lisa! After read your recipe,i am eager to make a bun by tomorrow ^^. The amount that I receive is at no additional cost to you. In the bowl of a stand mixer, combine the bread flour, salt, condensed milk, egg, melted butter, tangzhong and the foamy milk/yeast mixture. 1 Egg yolk. My dad loves it and I presume that I can just lay that topping on this Bao recipe rather than the bolo topping. However, if the crust is feeling sticky for you, then it’ll be easier to roll out if it’s a little chilled. It could be that your oven is hotter than mine. Baked them at 375 for 16 minutes and they were beautiful! I highly recommend this recipe 🙂. If so, any tips or suggestions? Baking & Spices. if so, after i take the dough out of the fridge, do i need to let it sit to room temperature or can i hand knead, separate into buns and place in the oven? Once cooled, combine the tangzhong with the other ingredients for the dough. Pineapple buns, also known as Bo Lo Bao, are one of the most popular sweet buns in Hong Kong. Peel off the top sheet of plastic, turn the topping onto your hand and carefully peel off the other sheet of plastic. I’m so glad you were able to make it work with all-purpose flour. My first time making it and it turned out sooo good! You can proof the dough for the buns and the topping overnight if you want to break up the work. Grease a large mixing bowl with oil. The smell of freshly-baked bread with notes of buttery, eggy sweetness always made my mouth water (and still does). You don’t need to let the bread dough reach room temperature before shaping. Hello! Loved this recipe and I will definitely be making it again! turned out Fantastic! I ended up keeping them in the oven a little longer than suggested to get the golden color but ended up with a pretty dry and crunchy topping. Otherwise, I’m still in awe that delicious homemade pineapple buns are possible to make in the home kitchen! If you want more golden looking pineapple buns, preheat the oven to 385ºF. This recipe was really easy to follow (even for first time bread bakers like me)! However my toppings didnt come out at nice as yours. Next, shape the topping dough into a flat disc before wrapping it in plastic. This will give the bread a lighter, more feathery texture. After the second proof, divide the dough for the topping into 12 equal pieces, about 27 to 29 grams each. What do you suggest? Did you cut the kneading/proving time in half when you made six buns? Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. Gather it up into one large ball of dough. You could do it by hand though. I am using it for this recipe because it dissolves easier and it gives the topping a nice crunch. I did not like how the bread turned out with the other one. It gets the name because it looks like the outer skin of a pineapple. Subbed the sugar and milk powder because I didn’t want to open up a can of scm. I don’t think the buns will taste as rich with 1% milk, but it works. 110 g Cake flour. Therefore, I adapted my milk bread recipe to use as the base for these pineapple buns. I hand kneaded the dough for 15min, and proofed it for 1.5 hours until the dough doubled. Thank you! Pineapple buns, or bolo bao, are beloved mildly sweet treats in their native Hong Kong.Made from a soft white dough similar to that used in Japanese milk bread, but with a thin cookie coating that cracks as the main bun expands in the oven, they are similar to Japanese melonpan or Mexican concha.They do not contain any pineapple, but are named for the appearance the cracking … Use a thermometer to check the temperature of the milk. I’ll definitely be making these again! We have an egg allergy in our home but love these buns! Refrigerated. Pineapple buns, or bolo bao, are beloved mildly sweet treats in their native Hong Kong.Made from a soft white dough similar to that used in Japanese milk bread, but with a thin cookie coating that cracks as the main bun expands in the oven, they are similar to Japanese melonpan or Mexican concha.They do not contain any pineapple, but are named for the appearance the cracking outer … If you're going for the classic hong kong style of pineapple bun with butter, or 菠蘿油, wait a bit for the bun to cool, slice bun 3/4 way through horizontally, slide in a thick slice of salted butter and you're in pineapple bun heaven! I was not a bread lover until I moved to the city of Shenzhen, which is quite near to Hong Kong. I love that you added cocktail bun filling to this. I’m so glad this worked well for you! Required fields are marked *. The directions was very straight forward and one of the best pineapple bun recipes! I have heard that the yeast shouldn’t come in contact with salt before. Great recipe for Hong-Kong Style Pineapple Buns (菠蘿包). These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. To learn more about their products and to get more recipe inspiration, follow them on Instagram or Facebook. I followed your recipe on blog and Instagram to make sure I don’t mess every step! Make the Tangzhong 1. Add the eggs and mix till combined. They ended up a little smaller than I’d expected (avg of 3 1/2 – 4 in diameter). Roll out the dough until you get a circle that is 3.5 to 3.75 inches wide. I’d do the same temperature but less time. Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. I’ve linked my Instagram post with the results. Is it ok to keep them in the fridge or freezer after it’s baked and will it last for a few days? Cut each piece into 8 equal-sized pieces (16 pieces total). I love pineapple buns, it is like “our thing” for Hong Kong … So glad that you enjoyed it! In a microwave-safe bowl, heat the milk for about 40 to 45 seconds. I need to try that myself! Hi Kelly, you still need the milk and all the other ingredients. Is there a way to recognise when dough is overkneaded? The large amount of dough combined with the speed of the mixer will cause the bowl to clatter against the mixer constantly. Haha, we all know how Asian moms are with compliments! So maybe there weren’t enough gas bubbles in my dough? Pineapple Bun is a kind of sweet bread from Hong Kong. Regardless, thank you for making the recipe!! It could be that your oven is slightly hotter than mine. Dip your finger into the milk. is merely more finely ground granulated sugar. This recipe is amazing! This recipe looks amazing!! Thanks for such an amazing recipe, now i can get my pineapple bun fix anytime. What adjustments would be needed? even for the topping? So if you’re indeed looking for a simple recipe to bake Pineapple Bun, this is the one for you. Take one of the pieces of dough and knead it several times to get rid of any air bubbles. Fluffy Pineapple Buns (Bolo Bao) Recipe. I hope those tips help! Thanks so much for sharing this recipe! Hi, Hannah! Plus, the dough that I make with the flour is always a dream to work with. It is often enjoy for breakfast and afternoon tea time. The dough should be about 2 inches in diameter. Just pop them into the toaster oven to heat and crisp up the crust and it'll taste just like fresh baked. Hi Lisa, I love this recipe because all of the ingredients are already in your pantry. Place the bread dough in a greased bowl and cover with plastic. Delicious and easy to follow recipe. The recipe was clearly written and pretty straightforward to follow. First time making pineapple buns and it turned out wonderful! Question. 1 Egg yolk. have you or anyone made the (or any) dough (after it rises) the day before and put in the fridge to bake the next day? Thank you for the recipe, was much easier than I expected Although I can make the dough better and practice with using instant yeast instead of active dry yeast. Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at It is an invention by Hong Kong bakers and very popular in this ex-English colony. To get the plastic sheets, I cut up a plastic storage bag. Do you think it’s because I accidentally soaked my instant yeast instead of skipping that step because I wasn’t using dry active yeast? (Can’t think of any other bread or bun that has a topping even close to it.) If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot. Stephanie, thank you so much for trying this recipe! I seemed to have a lot of topping to cover all of the 12 buns and so I was wondering is it best to half the topping recipe? Unlike my. Your email address will not be published. To make things easier on the mixer, I prefer mixing the dough at a low speed. In the picture instructions you have 3/4 c. of milk to be warmed but in the recipe instructions you have 1/2 c. of milk plus 2 Tbs. Some brands label this as “ultrafine sugar.” If you can’t find any, you can blend regular granulated sugar in a food processor until the sugar is more finely ground. The coconut-based filling is … The bun was a dream, and the topping really brought me back to my childhood memory of eating “boluobao” from the Chinatown bakery. Making the dough for both the buns and topping were super simple and most of the time is spent waiting for the dough to rise. Prepare the "pineapple topping", take 1 oz of prepared pineapple topping for each 2 oz bun. HK-style pineapple buns, aka bolo bao, do not actually have pineapple as an ingredient. One feedback that I got, however, is that the texture of the bun is not as soft when kneaded by hand. I tried other recipe last week and did not turn out good. The ingredients are easily accessible 🙂. Hi, for the topping is it baking soda or baking powder? Hong Kong Style Chinese pineapple bun also known as Bolo Bao provides a really strong contrasted taste between the sugar butter crust and soft Asian style bread. Hi, Tina! My pineapple bun recipe is easier than many versions you’ll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. I have a post earlier but I have decided to rewrite this post. If you do end up freezing them, I would reheat them in the oven (at 350F) for about 8 to 10 minutes. To make the topping, simply mix all the ingredients in a stand mixer and let the topping sit at room temperature until you are ready to shape the pineapple buns. While the buns are proofing, divide the dough for the topping into 12 pieces (about 27 to 29 grams each). I think 10 minutes might be a little long. You’ll be rolling the topping in between these plastic sheets. Thanks so much Lisa for the absolutely perfect recipe. This is almost compatible to what I had when I used to live in Hong Kong. Hi Lisa! Thank you for that! Do you have any tips on how to make them fluffier? Wow, just made this and it’s a huge hit. If you don’t have either sweetened condensed milk or milk powder, just use 3 tablespoons of sugar instead. Repeat with the remaining 5 pieces of dough.