Pineapple Bun Recipe

Hong Kong Pineapple buns bolo bao filled with butter

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4 from 1 review

Soft and fluffy milk bread topped with a crunchy cookie layer served with a slab of cold butter, the perfect pineapple bun 



Bread Dough

  • 300g Bread flour (2 cups)
  • 50g Granulated sugar (1/4 cup)
  • Pinch of salt
  • 16g Dry milk powder (2 tbsp)
  • 5g Instant yeast (1 tsp)
  • 200ml Whole milk, lukewarm (3/4 cup 1 tbsp)
  • 30g Unsalted butter (2 tbsp), room temperature


  • 20g Dry milk powder
  • 115g All purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 100g Granulated sugar
  • 33g Unsalted butter
  • 20ml Whole milk
  • 1 Large egg yolk
  • 1/2 tsp Vanilla extract

Egg Wash

  • 1 Large egg yolk, beaten


Bread Dough

  1. Combine the flour, sugar, salt, milk powder, and instant yeast in the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl
  2. Add the lukewarm milk and stir until a rough dough ball forms
  3. Add the unsalted butter and knead for 10-15 minutes with the stand mixer, or approx 20 minutes by hand until smooth and elastic
  4. Roll into a ball, place in a large greased bowl, and cover with plastic wrap
  5. Place the bowl in a warm spot to proof for 60-90 minutes, or until doubled in size
  6. Once doubled in size remove the dough from the bowl and punch out any air
  7. Divide the dough into 8 equal portions and roll them into balls
  8. Place the dough balls on a large baking sheet lined with parchment paper and cover them with plastic wrap
  9. Place the tray in a warm spot to proof for 30-60 minutes, or until almost doubled in size


  1. Preheat the oven to 180C/355F
  2. Combine the milk powder, flour, baking powder, baking soda, and sugar together in a bowl and whisk to combine
  3. Add the butter, milk, egg yolk, and vanilla and mix everything together until it forms a dough, add more milk if it's too dry
  4. Divide the topping dough into 8 equal pieces and roll them into balls
  5. Roll each ball out into a flat circle with a rolling pin and place it on each proofed bun
  6. Brush the tops with the beaten egg yolk and bake for 15 minutes
  7. Transfer the baked buns to a cooling rack and cool for at least 10 minutes before consuming
  8. To serve: Slice the baked bun horizontally with a serrated knife, but not all the way, then place a thick slice of chilled butter in between to serve
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