Bo Lo Bao (Hong Kong Pineapple Buns)
Local name: 菠蘿包
In short: Soft, milky buns topped with a sweet, crackly cookie crust scored like a pineapple, with no pineapple inside, baked until golden. It takes about 1 h 8 min in total and makes 8 servings.
- Prep
- 50 min
- Cook
- 18 min
- Resting
- 2 h 5 min
- Total
- 1 h 8 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 345 kcal
Bo lo bao, the pineapple bun, is a Hong Kong bakery icon, and there is no pineapple in it. The name comes from the crackled, golden sugar crust, which looks like the fruit's skin. Underneath is a soft, slightly sweet milk bread. Eat it warm, or do as the cafes do and tuck a thick slice of cold butter inside to make a bo lo yau. Hong Kong milk tea is the usual drink to have with it.
Instructions
- Mix the flour, sugar, salt, yeast, egg and milk and knead for 5 minutes. Add the butter and knead for 8 to 10 minutes more, until smooth and elastic. Cover and let it rise for 1 hour, until doubled.
- For the topping, beat the butter and sugar until pale. Beat in the yolk and milk, then fold in the flour and baking powder to a soft dough. Chill for 20 minutes.
- Divide the risen dough into 8 pieces of about 65 g (2.3 oz) and shape into smooth balls. Place them 5 cm (2 in) apart on a lined tray, cover and proof for 45 minutes until puffy.
- Divide the topping into 8 pieces. Flatten each between two sheets of plastic into a disc about 8 cm (3 in) wide, then lay one over each bun.
- Brush the topping with the egg glaze. Score a diamond pattern with a knife, cutting through only the topping.
- Heat the oven to 180°C (350°F). Bake for 15 to 18 minutes, until the topping is golden and the buns are cooked through. Cool for 10 minutes and serve warm, with a slice of cold butter tucked inside if you like.
Tips
- Keep the topping cold and handle it quickly. If it becomes sticky, chill it again. A crust that is too thin will not crack in the oven.
- Do not let the buns over-proof, or the crust will slide off. They should be puffy but still hold their shape when pressed gently.
Questions and answers
Is there pineapple in a pineapple bun?
No. The name comes from the crackled sugar crust, which resembles the surface of a pineapple. The bun itself is a plain, soft, lightly sweet milk bread.
Can I make pineapple buns ahead of time?
Shape the buns and keep them in the fridge overnight, covered. Let them finish proofing for 30 minutes at room temperature, then top and bake.
What is a bo lo yau?
A pineapple bun served warm with a thick slice of cold butter inside. The butter melts into the soft crumb as you eat. It is a cha chaan teng favorite.
How long does it take to make Bo Lo Bao (Hong Kong Pineapple Buns)?
About 1 h 8 min in total: 50 min of preparation and 18 min of cooking.
How many calories are in Bo Lo Bao (Hong Kong Pineapple Buns)?
About 345 kcal per serving, with 7 g of protein, 51 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 51 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 14 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
