Bolo Bao (Hong Kong Pineapple Buns)

A recipe for Bolo Bao (Hong Kong Pineapple Buns)! These soft and pillowy buns are topped with a crumbly, golden crust.

Bolo Bao (菠蘿包, Bo Lo Bao) are Pineapple Buns from Hong Kong perfect for serving during breakfast or alongside tea. The contrast of soft, fluffy bread with the crisp, crumbly coating is fantastic, especially when paired with a thick slice of butter in the center.

The bun doesn’t actually contain any pineapple! Its name comes from the cookie-like, crumbly crust that covers the bun and resembles the outside of a pineapple. They are similar in style to Conchas (Mexican Sweet Bread), Semitas de Yema, Melon Pan, and Soboro Ppang.

There is a bit of work and planning ahead involved, but forming the Bolo Bao is such a fun weekend (or whenever you have a few extra hours) activity.

To get that notable texture in the buns, first create a paste (tangzhong) with milk and bread flour, then mix with more bread flour, yeast, lukewarm milk, sugar, salt, an egg, butter, and a splash of vanilla extract to bring together a soft, smooth dough.

Place the dough in a bowl, cover with plastic wrap, and refrigerate overnight.

The next morning, bring the dough to room temperature for an hour, then form into individual rolls and allow to rest for another hour before topping with the rounds of crust and baking until golden.

These Pineapple Buns are best within a couple of hours of baking, but can be stored in an airtight container at room temperature for up to two days. They can also be frozen for up to two months.

Bolo Bao Serving Ideas

I especially love the Bolo Bao warm from the oven with a thick slice of cold butter (bolo yau/菠蘿油).

It is also delicious alongside Hong Kong-Style Milk Tea or even Yuanyang (Hong Kong Style Tea and Coffee).

While in Los Angeles, I came across the buns as the base for some very massive fried chicken sandwiches.

Forming the Pineapple Buns

When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast.

Add a little more lukewarm milk if the dough is too tough and crumbly. Only add a little more flour if the dough is absolutely too sticky to handle. It should be softer and more loose in texture. Take care not to add too much or the bread will become tough.

After forming, I refrigerate the dough overnight to help develop the texture. This also breaks up some of the prep and allows the buns to be ready in time for a late breakfast. To make the Bolo Bao the day of, you can simply allow the dough to rise for two hours before forming into individual buns.

Arrange the formed buns at least 3 inches (7.5 centimeters) apart on the prepared baking sheet. I was able to fit all 8 on one sheet, but you may need to divide them between two if making more or your baking sheets are smaller.

Bake until the Bolo Bao are golden, about 20 minutes. If dividing the buns among two baking sheets and baking at the same time, rotate around the 10 minute mark.

With this recipe, I usually make 8 individual buns. You can also divide the dough into 10 pieces for smaller buns or 6 for even larger. The cooking time may need to be adjusted.

For the egg wash, separate the egg with the yolk in one bowl and the egg white in another with a splash of milk. Brush the egg white mixture over the risen buns to help bind the crust. Brush the egg yolk over only the crusts.

Do not store the leftover buns in an airtight container until after they have completely cooled to room temperature.

Forming the Crust

I added a large egg yolk (plus another one brushed over the top) for a hint of yellow in the crust. Some recipes also add a drop or two of yellow food coloring for a more vibrant color.

The mixture for the crust may seem crumbly at first, but keep kneading with your hands. As they soften the butter, everything will come together.

Once smooth, transfer the mixture to a sheet of plastic wrap and form into a thick log. This will make it easier to cut and roll before topping the buns.

Be careful when placing the topping over the buns to not deflate them. You want them to stick well (brushing the tops with egg will help with this), but don’t push all the way down.

Cutting the checkerboard pattern into the crust of the buns is optional, but gives it the iconic look.

For more control when cutting, use a small, sharp precision knife. Take care to not cut all the way through into the bread. Lightly dust the knife with flour if it sticks to the topping as you cut.

This recipe was originally posted in January 2017 and updated in September 2023.

Bolo Bao (Hong Kong Pineapple Buns) Recipe

Adapted from Yi Reservation

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5 from 4 votes

Bolo Bao (Hong Kong Pineapple Buns)

A recipe for Bolo Bao (Hong Kong Pineapple Buns)! These soft and pillowy buns are topped with a crumbly, golden crust.

Course Bread

Cuisine Chinese

Keyword bao, bread, buns, China, Chinese, Hong Kong

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 10 hours hours

Total Time 11 hours hours

Servings 8 Buns

Ingredients

Tangzhong:

• 2 tablespoons (18 grams) bread flour
• 1/3 cup (80 milliliters) milk

Dough:

• 1 1/2 teaspoons active dry yeast
• 1/2 cup (120 milliliters) lukewarm milk 105-115˚F, 40-46˚C
• 2 1/2 cups (325 grams) bread flour
• 1/4 cup (50 grams) granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 3 tablespoons (42 grams) unsalted butter softened at room temperature
• 1 teaspoon vanilla extract

Crust:

• 4 tablespoons (60 grams) unsalted butter softened at room temperature
• 1/4 cup (50 grams) granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/2 cup (63 grams) all-purpose flour
• 1/2 cup (58 grams) cake flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch Salt

To assemble:

• 1 large egg separated
• 1 tablespoons (15 milliliters) milk

Instructions

To make the Tangzhong:

• In a small pot, whisk together the 2 tablespoons (18 grams) bread flour and 1/3 cup (80 milliliters) milk over medium heat.
• Continue to whisk until the mixture reaches a thick, pudding-like consistency. Remove from heat and allow to cool to a lukewarm temperature.

To Form the Dough:

• In a small bowl, sprinkle yeast over the lukewarm milk. Mix together and allow to sit at room temperature until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the bread flour, sugar, and salt.
• Mix in the egg, butter, and vanilla extract to bring together a soft dough.
• On a lightly floured surface, knead the dough until smooth.
• Transfer to a large bowl, cover with plastic wrap, and refrigerate for 8 hours to overnight.
• Place the bowl at room temperature and allow to rest for 1 hour.
• Line a large baking sheet with parchment or lightly grease.
• After resting, divide the dough into 8 equal pieces.
• Form each piece into a smooth ball, seam side down, and place on the prepared baking sheet 3 inches (7.5 centimeters) apart. Cover with a towel and allow to rest until puffed, about 1 hour.

To form the crust:

• In a medium bowl, fold together the butter, sugar, egg yolk, and vanilla extract until light and fluffy.
• In a small bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, and salt.
• Fold the flour mixture into the butter mixture and knead until evenly combined and a smooth dough forms.
• Transfer the mixture to a piece of plastic wrap, form into a thick log about 2 inches (5 centimeters) wide, and refrigerate until ready to assemble.

To assemble:

• Preheat oven to 350˚F (180˚C).
• Divide the egg into an egg white in one bowl and egg yolk in another. Whisk 1 tablespoon (15 milliliters) milk into the bowl with the egg white.
• Brush the egg white mixture over the tops of the puffed buns.
• Remove the crust from the refrigerator. Slice the log into 8 equal pieces.
• Place one of the slices between two layers of plastic wrap and flatten a 1/4 inch (1/2 centimeter) thick circle.
• Carefully remove the top piece of the plastic wrap and flip the circle over to transfer onto one of the buns. Remove the plastic and lightly press the edges to cover the bun.
• Repeat with remaining pieces of crust. If desired, use a small knife to create a checkerboard pattern without cutting all the way through the crust.
• Gently brush the egg yolk over the crusts on the buns.
• Bake in the preheated oven until puffed and golden, about 20 minutes.
• Allow to cool slightly before serving. These buns are best day they are made, but can be stored in an airtight container at room temperature for up to two days.