Hong Kong Bakery Style Pineapple Buns (Bo Lo Bao)

Ingredients

The Dough
400g strong bread flour
60g sugar
1 teaspoon salt
1 tablespoon dried yeast
40g butter
200ml warm water

The Topping

100g butter
100g sugar
1 egg
½ teaspoon vanilla extract
100g plain flour
50g self-raising flour

To Finish

1 egg (for egg wash)

PREPARATION

1. In a bowl or mixer, combine flour, sugar, salt, yeast and butter, mixing until it resembles a breadcrumb texture.
2. Gradually add warm water and knead until a soft, elastic dough forms.
3. Knead for 10–15 minutes (or until smooth and stretchy), then shape into a ball.
4. Lightly oil the dough, cover and leave to rise for 1½–2 hours until doubled in size.
5. Meanwhile, beat butter and sugar together until smooth, then add egg and vanilla extract and mix well.
6. Add plain flour and self-raising flour, mixing into a crumbly dough, then bring together and chill until needed.
7. Once the dough has risen, knock it back and divide into equal portions, shaping each into smooth balls.
8. Place onto a lined tray and leave to rest for 30 minutes.
9. Roll out the topping dough to about 2–3mm thickness and cut into discs slightly larger than the buns.
10. Score a criss-cross pattern on each topping piece.
11. Brush buns lightly with egg wash, then place topping discs over each bun.
12. Cover and rest again for 30 minutes, then brush with egg wash once more.

COOKING

1. Bake at 180°C for 15–20 minutes until golden brown.
2. Serve warm, optionally sliced with butter in the centre.

School of Wok Tips

• Use warm (not hot) water to activate the yeast properly.
• Double proving gives a lighter, fluffier bun texture.
• Keep topping slightly thick for a classic crackled finish.
• Score topping before baking to create the pineapple look.

FAQs

Why is it called a pineapple bun?
It has no pineapple—the name comes from the patterned crust.

Can I add filling?
Yes, custard or sweet fillings are popular variations.

Why add butter inside when serving?
It melts into the bun, adding richness and flavour.