Name: Homemade Pineapple Buns (Bo Lo Bao)
Prep time: 45 min
Cook time: 20 min
Total time: 155 min
Ingredients: 50 g salted butter (room temperature); 50 g cake flour; 50 g all-purpose flour; 50 g granulated sugar; 50 g powdered/icing sugar; 5 g dry milk powder; 2 g baking powder; 1 egg yolk; 1 Tbsp egg white or milk; 1 tsp vanilla extract; 85 ml whole milk; 15 g all-purpose flour; 115 ml whole milk (warm); 40 g granulated sugar; 5 g active dry yeast; 300 g all-purpose flour; pinch sea salt; 1 large egg; 30 ml avocado oil or light vegetable oil

Jump to Recipe - Print Recipe

These Homemade Pineapple Buns taste just like the Chinese bakery classic. They feature a soft and light, pillowy bun with a crunchy, lightly sweet buttery topping. Pair the buns with a Hong Kong Milk Tea, and you've got the perfect afternoon snack.

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

What are pineapple buns?

Pineapple buns ("bo lo bao" in Cantonese) originated from Hong Kong.

It's a sweet, baked yeasted bun with a crunchy and sweet cookie-like topping.

Did you know that pineapple buns are a misnomer?

There are no actual pineapples in the bun itself.

It gets it name from the appearance of the buttery topping which is made to look like the exterior of a pineapple.

What do they taste like?

There is no pineapple in the dough or the topping, so they don't taste like pineapples.

The buns taste like a baked sweet dough, with the addition of a crunchy, sweet buttery topping.

Why you'll love this recipe

These Pineapple Buns are deliciously light and soft.

The base dough for the buns is based on my Hattendo-Inspired Matcha Cream Buns.

Tangzhong helps keep the dough light and soft, even a few days afterwards.

To attain that delicious crumbly texture in the butter topping, the magic is in the mixture of cake flour and all-purpose flour.

And, using a mixture of powdered and granulated sugar gives the topping a nice crunchy texture and sweetness.

Tools you'll need

large 9" by 17" baking sheet: if you don't have a large tray, you can use 2 smaller trays
rolling pin: for rolling out the topping
dough scraper: helps to transfer the butter topping easily
round cookie cutter (2.5" in diameter): to cut out the topping; but if you don't have one, you can still roll it out to a round shape
stand mixer: for kneading the dough

Ingredients you'll need

For the topping:

salted butter: at room temperature, I like using salted butter since it gives more flavour, but you can use unsalted butter and add a pinch of salt
cake flour: has a lower protein content and keeps the topping light and slightly crumbly
all-purpose flour: adds a little structure to the topping
granulated sugar: adds sweetness and is important for that crunchy texture
powdered/icing sugar: dissolves evenly in the butter mixture
dry milk powder: optional, but adds milk flavour to the topping
baking powder: helps the topping to crack and puff a little
egg: use the egg yolk for the topping, and a little of the egg white (or you can use milk)
vanilla extract: adds flavour to the topping

For the dough:

whole milk: adds moisture and keeps the dough soft; you can use any milk you like
all-purpose flour: or bread flour if you have it on hand -- it will give the buns a chewier texture with its higher protein/gluten content
granulated sugar: adds sweetness
active dry yeast: acts as the leavener for the buns
pinch of sea salt: balances out the flavour
egg: keeps the dough soft and light
avocado oil: or light vegetable oil; adds moisture to the dough and keeps it soft

How to make the buns

Make the cookie topping:

In a stand mixer bowl fitted with a paddle attachment, add in the room temperature butter.

Cream the butter for about 30 seconds, until light and fluffy.

With the mixer on low, add in the cake flour, all-purpose flour, granulated sugar, powdered/icing sugar, dry milk powder, baking powder, until combined and crumbly.

Add in the egg yolk, 1 tablespoon of egg white and vanilla extract and continue to mix for another 30 seconds.

The mixture should be able to clump together in your hand. If it is too dry, add 1 teaspoon of milk or egg white to the mixture.

Transfer the butter mixture to a large piece of parchment paper and flatten out with a rolling pin.

Chill in the fridge for 5-10 minutes.

Use a round cookie cutter to cut out the topping (each topping should be about 35g).

Keep the cut out topping in the fridge until ready to use.

Make the tangzhong:

Add the milk and flour to a small saucepan.

Whisk over medium heat until thickened and gloopy, with a texture similar to a gluey paste.

Remove from heat and let cool.

Make the dough:

In a small bowl, combine the warmed milk, sugar, and yeast. Give it a stir and let the yeast activate and become bubbly, a few minutes.

In a stand mixer bowl fitted with a dough hook attachment, add in the cooled tangzhong mixture, flour, sea salt, egg, oil, and the activated yeast mixture.

Knead until the dough becomes shiny and smooth, at least 5-8 minutes. The dough may appear wet at first, but it will come together (Step 1 above).

Transfer the dough to a lightly greased bowl and cover with a tea towel in a warm location. Leave it to rise until doubled in size, about 1-1.5 hours, depending on how warm your kitchen is.

Deflate the dough and divide into 8 equal portions, about 76g each (Step 2).

Shape the dough into a round ball with your hand and place onto a large parchment-lined baking sheet. (I used a 9" by 17" baking sheet).

Allow some space between each dough for it to expand. Repeat with the remainder.

Cover the dough loosely with a tea towel and let it become slightly puffy, about 20-30 minutes.

Preheat oven to 350F.

Remove the butter topping from the fridge.

Use a sharp pairing knife to make parallel slits on each topping going in one direction, and then repeat going in the opposite direction, so that you end up with "hashtags," or the visual effect of a pineapple.

Use a dough scraper to transfer the butter topping onto the surface of each dough ball (Step 3).

Lightly brush the topping with egg white (or milk) (Step 4).

Bake at 350F for 18-20 minutes, until lightly golden in colour.

Remove from the oven and let cool slightly on a wire rack.

How to enjoy

Serve the Pineapple Buns freshly made on the same day (this is when you can really enjoy that crunchy cookie topping)!

While still warm, slice the buns in half and add a slab of butter and enjoy it that way (the way that it's served in HK cafes).

Pair it with a Hong Kong Milk Tea or Matcha Espresso Fusion for the ultimate afternoon tea break.

The buns are great for breakfast or a mid-day snack.

How to store

Store Pineapple Buns in an airtight container at room temperature for up to 3 days.

Pineapple buns can be frozen for up to 1 month.

How to reheat

For optimal texture, to reheat the buns from frozen, microwave the buns for 30-40 seconds, and then bake in the oven at 350F for 10-15 minutes, until warmed through and the crust is crunchy again.

You can also microwave the buns for 60-90 seconds, but note that the cookie crust will not remain crunchy.

FAQs & troubleshooting

Can I add a custard filling?

Yes, you certainly can! Refer to my Matcha Pineapple Bun recipe.

How can I tell if the dough is properly proofed?

Use the poke test -- if the dough:

bounces back right away when you poke the dough, it's not ready yet; give it some more time.
leaves an indentation and bounces back slowly, it's ready to go.
leaves an indentation and doesn't bounce back, it may be overproofed -- time to get it in the oven ASAP.

Other recipes you may also like

Matcha Pineapple Bun with Matcha Custard Cream

Hattendo-Inspired Matcha Cream Buns

Matcha Coconut Cream Buns

Homemade Chinese Egg Tarts

Coconut Buns (Chinese Cocktail Buns) 雞尾包

Steamed Red Bean Paste Buns

Let me know if you try out this recipe for Homemade Pineapple Buns -- be sure to tag me @siftandsimmer on Instagram or leave me a comment/rating below!

Print Recipe

4.88 from 8 votes