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Fluffy Pineapple Buns (Bolo Bao)

Hong Kong style pineapple buns with a soft and fluffy bun and a buttery and crisp 'pineapple' crust.
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Prep Time 2 hours
Cook Time 15 minutes

Ingredients
  

Tangzhong

  • 3 tbsp bread flour or all purpose flour
  • 1/2 cup water

Soft and Fluffy Milk Buns

  • 1/2 cup warm milk
  • 1 large egg
  • 2 2/3 cup bread flour or all purpose flour
  • 2 tsp instant yeast
  • 1/3 cup sugar
  • 1/2 tsp salt
  • prepared tangzhong
  • 2 tbsp butter (room temperature)

Pineapple Crust Topping

  • 2 tbsp butter
  • 1 tsp milk
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1/3 cup sugar
  • 1 /2 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pinch of salt

Egg Wash

  • 1 egg
  • 2 tsp milk
  • 1 tsp sugar

Instructions
 

How to make Tangzhong

  • Combine the water and flour in a microwave-safe bowl
  • Heat the mixture in the microwave stirring every 30 seconds until it is thick like a paste (approximately two times)
  • Cover and set aside to cool to room temperature.

How to make Fluffy Milk Buns

  • Combine your warm milk, egg, flour, yeast, sugar, salt and cooled tangzhong in a large bowl of your stand mixer with a dough hook. If you don't have one, you can knead this by hand but use a plastic glove because the dough is very sticky!
  • Knead on low-medium or knead by hand for 15 minutes or so until it comes together in a ball and the dough is smooth and stretchy.
  • Once your dough is smooth and stretchy, add your softened butter and keep kneading on medium/knead by hand for another 15 minutes until it can pass the window-pane test.
  • Cover the bowl with plastic wrap and let it rise for 1 hour in a warm place.

How to make Pineapple Crust Topping

  • Melt your butter in a microwave safe bowl. Add milk, egg yolk, vanilla, and sugar. Stir until combined.
  • Add the dry ingredients and stir to combine.
  • Press the into a log and wrap with cling film. Shape it into a cylinder and place in fridge to chill.

Assembling your Pineapple Buns

  • Take your dough and punch it down. Shape the dough into 60g dough balls and shape into round buns. Cover with a dish cloth and let buns proof for another 30-40 minutes.
  • Take your cookie topping out of the fridge and slice into 12 circles. Place each disk between plastic wrap and roll it out until it is a 1/4 inch thick.
  • Preheat your oven to 350°F. While the oven is heating up, place one cookie disk on each bun.
  • Brush your egg wash thinly on the top of each bun. Let it dry and apply a second thin layer.
  • Bake in oven until golden brown for 15 minutes.