Homemade bolo bao

Pineapple buns, or 菠萝包, are one of the most iconic treats from Hong Kong bakeries. Despite the name, there is no actual pineapple in them. The name comes from the cookie layer on top, which bakes into a pattern that looks like the surface of a pineapple. Inside, the bread is incredibly fluffy and tender, and the topping is buttery and slightly sweet. So good!

I first tried these at a bakery in Hong Kong years ago, still warm from the oven with a thick slab of cold butter stuffed inside. The contrast between the hot bread and the melting butter was unforgettable, and I knew I had to figure out how to make them at home. After a lot of testing I landed on a version that captures that same bakery quality using a stand mixer and simple ingredients. Yes, that’s right!

My recipe has 2 parts: a cookie dough topping and a milk bread base. I make the topping first so it can chill in the fridge while the bread dough rises. Once the dough is shaped and rested, I place the topping disks on, brush with egg wash twice for that rich golden color, and bake until perfectly fractured on top.

Trust me, this is a weekend baking project, but the results are absolutely worth the effort. The buns freeze well, so I always make a full batch so my family and I can enjoy them whenever we want. I encourage you to give it a try by following my step-by-step recipe below.

Texture inside of a pineapple bun

Ingredients

I split the ingredients into 3 groups: the cookie topping that gives the buns their amazing crust, the enriched bread dough underneath, and a quick egg wash for the glossy finish.

Topping: I use melted butter, sugar, egg yolk, and vanilla mixed with flour, baking powder, and baking soda. This creates a crumbly dough that bakes up crunchy and fractures naturally.

Bread: I build the dough with warm milk, sugar, yeast, heavy cream, egg, bread flour, all purpose flour, salt, and softened butter. The combination of heavy cream and butter makes the bread extra tender and rich.

Egg wash: I whisk together egg yolks, milk, and a pinch of sugar. Brushing it on twice builds the thick shiny layer I love.

How to Make

1. Make the topping dough: Melt the butter and mix it with milk, egg yolk, vanilla, and sugar until smooth.

topping dough mixture in a bowl

2. Mix: Combine the flour, baking powder, and baking soda in a separate bowl, then add to the wet ingredients and stir until a crumbly dough forms.

crumbly dough in a bowl

3. Form Dough: Press the crumbs together into a log, wrap in plastic, and chill in the fridge.

dough wrap in plastic

4. Activate the yeast: Warm the milk to about 100 to 110°F (38°C) and pour it into the mixer bowl. Add the sugar and yeast, stir, and let it sit for 5 minutes until bubbly and fragrant.

Activate the yeast

5. Knead the bread dough: Add the heavy cream, egg, both flours, and salt to the yeast mixture. Mix with the dough hook on low until a dough forms, about 2 minutes. Add the softened butter, increase to medium speed, and knead for 14 minutes until the dough is smooth and stretchy. Pull a small piece with both hands to check. It should stretch into a thin, translucent sheet.

6. Let the dough rise: Shape the dough into a tight ball, place it back in the bowl, and cover loosely with plastic wrap. Let it rise in a warm spot until doubled in size, about 1 hour.

bread dough rise in a bowl

7. Shape the buns: Punch the dough down to release the air. Divide it into 16 even pieces (about 62 to 63 g each) and roll each into a smooth ball. Place them on a lined baking sheet with 2 inches of space between each one.

buns covered with plastic wrap

8. Let the buns rise: Cover loosely and let them rise for another 30 to 45 minutes until doubled.

9. Prepare the topping: While the buns rise, slice the chilled topping log into 16 even pieces.

cutting topping dough

10. Rolling: I roll each piece between 2 sheets of plastic wrap into a thin disk, about 2.5 inches wide.

rolling dough

11. Egg wash: Make the egg wash by whisking the yolks, milk, and sugar together, then chill it in the fridge.

12. Assemble and bake: Preheat the oven to 350°F (176°C). Place a topping disk on each risen bun. Brush with egg wash, let it dry slightly, then brush again for a second coat.

brushing buns with egg mixture

13. Cook: Bake for 15 to 17 minutes until the tops are deep golden and the bottoms are lightly browned.

Pineapple Buns on a tray

14. Serve: Let the buns rest in the pan for 5 minutes, then transfer to a cooling rack.

Pineapple Buns cut open

Tips I Recommend to Follow

Measure in grams: Although I’ve listed cups measurement, I highly recommend using grams if possible, which is much more precise and garantee a better result.

Use a stand mixer for the bread dough: Kneading by hand takes much longer and it is harder to develop the gluten properly. A stand mixer with a dough hook makes the 14 minute knead effortless especially when you have a toddler and a busy schedule like me.

Check the dough with the windowpane test: After kneading, pull a small piece of dough with both hands. If it stretches into a thin sheet you can almost see through without tearing, the gluten is fully developed and the dough is ready.

Chill the topping in the fridge, not the freezer: The fridge keeps the dough firm enough to slice but still pliable enough to roll flat. If it gets too hard, let it sit on the counter for 10 to 15 minutes before cutting.

Brush the egg wash twice: One coat gives a pale finish. Two coats with a short dry time in between create a bakery style sheen.

Serving Suggestions

I love eating these straight out of the oven by themselves because they honestly do not need a thing. But the classic Hong Kong way is to split the bun open while it is still hot and slide a cold slab of butter inside. The butter melts into the warm bread and it is incredible. On weekends I prepare a few with jam for my son, and he tears through them. Sometimes I stuff them with leftover char siu for a savory twist that tastes just like the ones I had in Hong Kong.

When I make these for friends, I bake the full batch and place them on a board with butter, jam, and some char siu bao on the side for a dim sum brunch. If you like this recipe, you might also like my steamed custard buns and milk bread rolls too. I always tell people to eat them while they are warm, that is when the topping is at its best.

Asian bakery style pineapple buns

Frequently Ask Questions

What is the best way to roll the topping without it falling apart?

I roll each piece between 2 sheets of plastic wrap, which keeps it from sticking and gives me more control. The dough is naturally crumbly, so some splitting at the edges is normal and actually helps create the unique look. If it breaks too much, I just press it flat with my fingers instead.

Can I make the topping dough the night before?

Yes, and I actually recommend it. The topping rolls out more cleanly when it has been well chilled overnight. Just keep it wrapped tightly in the fridge. I do not recommend making the bread dough ahead because overnight rising can lead to over proofing and change the texture.

How do I store leftover pineapple buns?

I keep them at room temperature in an airtight container for up to 2 days. For longer storage, I put them in a ziplock bag, press out the excess air, and freeze for up to a month. I never refrigerate bread because it dries it out. To reheat from frozen, I bake them at 350°F (176°C) without thawing for about 10 minutes.

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Pineapple Buns (Bolo Bao)

By Maggie Zhu
4.94 from 30 votes
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Resting time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 16 buns
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I love how this pineapple buns recipe gives me light pillowy bread with a buttery cookie crust that cracks into a golden pattern. This classic Hong Kong bakery snack uses pantry staples like flour, butter, and sugar to create the crunchiest topping over the softest dough.

Ingredients 

Topping

  • 60 g butter
  • 2 teaspoons whole milk
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 140 g sugar
  • 150 g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt

Bread

  • 180 g whole milk
  • 70 g sugar
  • 7 g active dry yeast
  • 160 g heavy cream
  • 1 large egg
  • 300 g bread flour
  • 225 g all-purpose flour
  • 5 g salt
  • 50 g butter , softened

Egg wash

  • 2 egg yolks
  • 2 teaspoons whole milk
  • 1/2 teaspoon sugar

Instructions

Make the bread topping dough

  • Heat the butter in the microwave until it melts completely. Once the melted butter is slightly cooled, add the milk, egg yolk, vanila, and sugar. Mix with a spatula until smooth.
  • Combine the flour, baking powder, and baking soda in another medium-sized bowl. Stir to mix a few times, then transfer it to the bowl with the wet ingredients.
  • Mix with a spoon or fork until a dough forms. The dough should be very crumbly. Use your hand to press the crumbs together until a thick dough log is formed (see picture in the blog post).
  • Transfer the dough onto a large piece of plastic wrap and wrap the dough. Continue shaping the dough once wrapped, so it forms a thick cylindrical log, about 2” (5 cm) in diameter.
  • Transfer the dough to the fridge until ready to use.

Make the bread dough

  • Add the milk into a small bowl and warm it to approximately 100-110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature. Pour it into the KitchenAid mixing bowl. Add the sugar and yeast. Stir it slightly and let it sit for 5 minutes to activate the yeast. You can tell the yeast has activated when there are bubbles forming in the liquid and a strong yeasty smell.
  • Add the heavy cream, egg, bread flour, all-purpose flour, and salt into the bowl (add the salt at the end to prevent it from directly touching the yeast).
  • Install the dough hook on your KitchenAid. Mix at setting 2, until a dough forms, about 2 minutes.
  • Turn off the mixer. Add the butter to the dough. Use a spatula to smear the butter into the dough to prevent it from splashing. Turn the mixer to setting 6. Knead for another 14 minutes, until the dough is smooth and stretchable. During mixing, turn off the mixer and scrape the sides as needed to make sure all the butter is incorporated. Test the dough by pulling a piece of it using both of your hands. It should stretch into a very thin and translucent sheet.
  • Form the dough into a tight ball by pulling its sides to the bottom, then place back in the mixing bowl. Cover the top of the bowl loosely with plastic wrap and place it in a warm and humid part of your home. Allow to rise until it double in size, about 1 hour.

Shape the bread dough

  • Line a large baking sheet with parchment paper.
  • Once the dough is rested, punch the dough softly to push the air out. Place the dough onto an unfloured working surface and knead it a few times. Use a bench scraper or a knife to cut the dough in half, then halve it again into four pieces, and cut each piece into four even pieces, so you get 16 pieces in total. For a more accurate result, you can weigh the dough so each piece is 62 to 63 g (2.1 to 2.2 oz).
  • Loosely cover all the dough pieces with plastic wrap and work on the dough pieces one at a time.
  • Pinch the ends of a dough ball into its bottom and place the pinched side down. Place your hand over the ball, forming a cage with your fingers and working the ball in a circular motion, applying light pressure with all of your fingers, until the ball is well rounded.
  • Place the dough ball onto the lined baking sheet. Repeat with the rest of the dough balls. Make sure there is 2” (5 cm) of space between each ball. Cover the dough balls with plastic wrap while you form the rest, to prevent the dough from drying out.
  • Once done, make sure the whole tray is loosely covered with plastic wrap. Place it in a warm and humid place. Let it rise for another 30 to 45 minutes, until the size doubles again.

Egg wash

  • Make the egg wash by combining the yolk, milk, and sugar in a small bowl. Whisk together until everything is combined.
  • Cover with plastic and place in the fridge. Chilling the egg wash will make it slightly thicker so it will stick better when brushed on the dough.

Shape the topping

  • Once the topping is chilled, unwrap it. Use a knife to slice off the uneven ends and discard them. Carve marks on the dough so you can slice the log into 16 even pieces (see the blog post for instructional pictures). Then slice the dough accordingly. If the dough is too hard to slice, rest it on the kitchen counter for 10 to 15 minutes to let it soften before cutting.
  • Place each piece between two pieces of plastic wrap. Use a rolling pin to flatten the dough without cracking it, until it forms a round disk that is about 2.5” (6 cm) in diameter and 1/4” (5 mm) thick. The dough will be very crumbly and the ends might crack a bit (it’s totally OK!). If you find the dough too difficult to roll out without cracking, you can use your hand to lightly flatten it instead of rolling it. (*Footnote 1)
  • Place the rolled/pressed topping disks onto a large sheet of plastic wrap using a thin spatula (you can also stack them together by placing plastic wrap or parchment paper between each piece of dough). Cover with plastic wrap until you’re ready to assemble the buns. (*Footnote 2)

Assemble and bake

  • Preheat the oven to 350° F (176° C).
  • Once the bread dough has risen again, remove the plastic wrap. Gently place the topping dough disks onto the bread dough rolls.
  • Brush all the buns with egg wash. Allow the egg to dry slightly. Then brush them again for a second time to get the beautiful yellow color.
  • Bake for 15 to 17 minutes, until the top is golden yellow and the bottom is slightly browned.
  • Let the buns rest in the pan for 5 minutes, then transfer them onto a cooling rack.
  • Serve warm or at room temperature.

Ingredient Substitution Guide

Notes

  1. The topping dough will be very crumbly. We’ve tried both rolling the dough and pressing the dough, and found that the rolling method generates a slightly better result. The topping will cover the bread better and the buns will look better. On the other hand, pressing the dough is much easier and the result is just as tasty. Although, the topping will be slightly small and won’t cover the bread fully in that case.
  2. If your bread has risen while you were working on the toppings, you can place the topping directly onto the bread rolls.

Nutrition

Serving: 1bun, Calories: 240kcal, Carbohydrates: 32.1g, Protein: 4g, Fat: 11g, Saturated Fat: 6.5g, Cholesterol: 81mg, Sodium: 213mg, Potassium: 74mg, Fiber: 0.6g, Sugar: 13.9g, Calcium: 37mg, Iron: 1mg

Did you make this recipe?

I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.