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A white cermic plate topped with five round pineapple buns baked with a golden flakey topping

Pineapple Buns (Bolo Bao)

Soft and fluffy milk bread topped with a sweet, crumbly, and crusty golden topping.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 30 minutes
1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Breakfast
Cuisine Asian, Chinese
Servings 8 Buns

Ingredients
 

Topping

  • 3 tbsp unsalted butter melted
  • 1 whole large egg
  • 1 tsp imitation vanilla extract
  • 1 cup and 2 tbsp sugar
  • 1 1/4 cup cake flour
  • 1/4 tsp ammonium carbonate

Tang Zhong

  • A little less than 1/4 cup water
  • A little less than 1/4 cup whole milk
  • 1/4 cup bread flour

Dough

  • 1/4 cup heavy whipping cream
  • A little less than 1/4 cup whole milk
  • 1/4 cup sugar
  • 1 tsp active dry yeast
  • 2.5 cups bread flour
  • 4 tbsp unsalted butter softened
  • Tang Zhong
  • 1 whole large egg
  • 1/2 tsp fine sea salt

Egg Wash

  • 1 large egg yolk only

Instructions
 

Tang Zhong

  • On low heat, in a pan, combine milk, water, and bread flour. Stir until it thickens into a paste, then set it aside.

Dough

  • In the bowl of a stand mixer with a dough hook, combine heavy whipping cream, milk, sugar, yeast, bread flour, softened butter, tang zhong, egg, and salt.
  • Knead on the lowest speed until a soft, non-sticky dough ball forms. Continue mixing for 10 minutes.

Topping

  • In a bowl, blend melted butter, egg, vanilla, sugar, cake flour, and ammonium carbonate until it forms a clumpy mixture.
  • Then, squeeze it together to create a ball. Knead until combined.
  • Wrap it in plastic wrap, and shape it into a log.

Shape

  • Line a baking tray with parchment paper.
  • Divide the dough into 8 equal pieces. Take one piece and shape them into spheres with your palms.
  • Arrange the dough ball on the baking tray and repeat.
  • Allow them to rest in the turned-off oven with the pilot light on until doubled in size, 1-1.5 hours. To expedite the proofing process by half the amount of time, you can accelerate it by placing a pan of boiling water inside the oven alongside the tray. This method creates a warmer and more humid environment, which is particularly advantageous during colder seasons.

Rest

  • Preheat the oven to 325°F / 163°C.
  • Divide the topping into 8 pieces. Place one piece between two layers of plastic wrap and flatten it into a circle using your palms.
  • Transfer it onto the dough and score with a hash mark if desired. Repeat.
  • Using a patting motion, brush the toppings with a generous layer of egg yolk.

Bake

  • Bake on the center rack for 25 mins, then move the tray to the top rack for the last 5 mins. Enjoy the buns same day or the next morning.
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