Pineapple buns, called Bolo Bao in China, are a popular sweet treat from Hong Kong. They are light, soft, and airy inside. And on top they have this cracked surface with a delightfully crispy texture. Perhaps the most fascinating thing about these sweet pineapple buns is that there is no pineapple inside of them. None! They have the name ‘pineapple buns’ because the cracked exterior somewhat resembles the outside of a pineapple. I always feel I should warn people about this – if you’re expecting a pineapple filling, you’re going to be disappointed! But just so you know, you can split the buns in half and stuff them with any filling you like.
Why this recipe
From the looks of it, this might seem intimidating, but not to worry! 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.
Use a KitchenAid mixer to make the kneading process super easy.Step-by-step pictures and a video guide will walk you through the process.The bread dough is easy to work with, and it creates the airy and fluffy texture.Recreate the crispy and buttery topping that cracks naturally.The buns hold up well in the freezer. You can make them in advance and serve them later, and the texture will be just as great.
Following my recipe, your pineapple buns will turn out every bit as heavenly as the real deal that you’d find at busy street stalls and bakeries lining the streets of Hong Kong.
Cooking process
Pineapple buns are made of two parts: a bread dough on the bottom and a cookie dough on top. You will need to work on them one at a time.
Make the cookie dough – topping
My recipe starts with the topping. I found out the dough will be easier to work with if it’s chilled in the fridge (not in the freezer). Starting with the cookie dough will ensure you have enough time to chill the dough before cutting it.
Make the bread dough
NOTE:
Shape the dough
Cut the topping
While you’re resting the shaped bread rolls, the topping should be chilled completely. NOTE: The topping dough is very crumbly and fragile (so it will crack naturally and taste very crispy). If you find the rolling too difficult, you can simply press the dough with your fingers to lightly flatten it. In this case, the topping will be thicker and won’t cover the dough completely. But it does not affect the taste after baking.
Assemble and bake
Once the bread dough has risen, gently place the topping disks onto each bread. Brush the egg wash onto the topping. Let it dry slightly, then brush it a 2nd time.Bake for 15 to 17 minutes.
NOTE:
Serve and store
How to serve
The pineapple buns are ready to serve once they’re out of the oven and hot.
Traditionally, the pineapple buns are served warm with a piece of butter in between. When the buns are hot, the butter will melt and it makes the buns taste heavenly.You can add jam to your buns too.Make savory pineapple buns with BBQ char siu pork. I’ve had it in Hong Kong, and OMG, it was SO GOOD. I enjoy eating pineapple buns by themselves, because they taste perfect already!
How to store and reheat
To store, place the buns in a ziplock bag and squeeze out as much as much air as possible.
Store them at room temperature for 2 to 3 days.Store them in the freezer for up to 2 months.
PS: I don’t like to store the bread in the fridge, because it dries out the bread. If you plan to store them for a longer time, the freezer method works better. To reheat:
Place the buns in a 350° F (176° C) oven until reheated through (no thawing needed).When I’m extra lazy, I microwave the buns until heated through. The topping won’t be as crispy, but the buns still taste very good.
Afterthought
Pineapple buns aren’t something you’ll want to make on a weeknight, but you will be happy to make the effort on a weekend. You may find they make a perfect addition to your Sunday brunch spread or a lovely dessert to finish a weekend meal. You’ll likely also use them as a snack. They are worth every bit of effort.
More delicious Asian baking recipes
Char Siu Bao (Steamed BBQ Pork Buns) Chinese Steamed Custard Buns (nai wong bao)Easy Milk Bread RollsSoft Cinnamon Rolls with SesameSesame Checkerboard Cookies
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with. Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
