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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 Method

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

Method
 

How to make Tangzhong
  1. Combine the water and flour in a microwave-safe bowl
  2. Heat the mixture in the microwave stirring every 30 seconds until it is thick like a paste (approximately two times)
  3. Cover and set aside to cool to room temperature.
How to make Fluffy Milk Buns
  1. 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!
  2. 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.
  3. 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.
  4. Cover the bowl with plastic wrap and let it rise for 1 hour in a warm place.
How to make Pineapple Crust Topping
  1. Melt your butter in a microwave safe bowl. Add milk, egg yolk, vanilla, and sugar. Stir until combined.
  2. Add the dry ingredients and stir to combine.
  3. 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
  1. 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.
  2. 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.
  3. Preheat your oven to 350°F. While the oven is heating up, place one cookie disk on each bun.
  4. Brush your egg wash thinly on the top of each bun. Let it dry and apply a second thin layer.
  5. Bake in oven until golden brown for 15 minutes.