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Pineapple Buns (Bolo Bao)
Also called pineapple buns, this recipe for bolo bao makes a delectable version of the Hong Kong pastry, with a crispy cookie topping and fluffy interior.
👥 10 Servings👤 Laurence Louie📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Bun Dough
2
Whisk together 1 large egg, ½ cup whole milk, ⅓ cup plus 2 Tbsp. (92 g) granulated sugar, one ¼-oz. envelope instant yeast (about 2¼ tsp.), and ¾ cup water in the bowl of a stand mixer. Fit mixer with the dough hook. Add 4⅔ cups (583 g) all-purpose flour, 6 Tbsp. unsalted butter, room temperature, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Mix, starting on low speed and working up to medium as the flour is incorporated, until dough comes together and is smooth with no dough stuck on the sides of the bowl, 5–⏱️ 7 minutes.
large egg1large egg yolk1large egg, beaten to blend1⅔ cups (583 g) all-purpose flour4⅔ cups (208 g) all-purpose flour1. unsalted butter, room temperature6 Tbsp. unsalted butter, room temperature; plus more for serving (optional)6 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
3
Knead dough a couple of times with your hands, then tuck sides under dough to form a smooth surface on top; place in a clean large bowl. Cover with plastic wrap and let sit in a warm, draft-free spot until doubled in size, about ⏱️ 2 hours.
4
Topping and Assembly
5
While the bun dough is rising, whisk 1⅔ cups (208 g) all-purpose flour, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine. Beat ⅓ cup shortening, ⅓ cup (loosely packed; 67 g) dark brown sugar, ¼ cup (50 g) granulated sugar, and 6 Tbsp. unsalted butter, room temperature, in the clean bowl of a stand mixer fitted with the whisk attachment until light and pale, about ⏱️ 2 minutes. Scrape down sides of bowl; mix in 1 large egg yolk and 1 tsp. vanilla extract. Scrape down sides again. With the motor running on low speed, gradually add dry ingredients. Increase speed to medium; mix until a crumbly but cohesive dough forms. Place topping dough between 2 sheets of parchment paper and roll out to ⅛" thick. Chill in freezer ⏱️ 30 minutes.
⅔ cups (583 g) all-purpose flour4⅔ cups (208 g) all-purpose flour1. unsalted butter, room temperature6 Tbsp. unsalted butter, room temperature; plus more for serving (optional)6 Tbsplarge egg1large egg yolk1large egg, beaten to blend1. vanilla extract1 tsp
6
Punch out 10 rounds from topping dough with cookie cutter; discard scraps. Arrange on a parchment-lined baking sheet; chill in refrigerator until ready to use.
7
Divide bun dough into 10 pieces (about 105 g each). Working one at a time, cup your hand over dough and roll across a clean surface in a rapid circular motion to form into a tight ball. Divide balls between 2 parchment-lined baking sheets, spacing 2" apart. Cover with a kitchen towel and let sit in a warm, draft-free spot until they have risen slightly, about ⏱️ 30 minutes.
8
Preheat oven to 350°. Brush dough balls with 1 large egg, beaten to blend, then drape a topping round over each one. Brush with 2 more coats of egg wash; bake, rotating baking sheets top to bottom and front to back halfway through, until golden and topping is crackled and crisped, 27–⏱️ 29 minutes. Let cool. Split crosswise and stuff with slices of butter to serve if desired.
large egg1large egg yolk1large egg, beaten to blend1
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