Named for their crispy topping that looks like the exterior of a pineapple, bolo bao (“pineapple buns” in Cantonese) are a popular Hong Kong baked good, but they can be found at Chinese bakeries across the globe.
This version uses a simple milk bread recipe that’s easier than most as it does not require a tangzhong (a cooked paste of flour and milk or water, typically responsible for the bread’s plush texture). It also uses instant, not active-dry yeast, and all-purpose instead of bread flour, which makes the dough extra tender. Since all-purpose flour has a lower protein content, you’ll want to knead the bread dough for at least 5–7 minutes to develop sufficient gluten. Determine whether the dough is ready by way of the windowpane test: Stretch a small piece of dough with your hands until you can see light filtering through—and without tearing a hole in the dough. Let the dough proof, then divide it into equal portions and, on a clean work surface, roll it into tight balls.
The textural topping in this pineapple bun recipe is made using a similar technique to choux au craquelin, where a round similar to sugar cookie dough is placed on top of a shaped dough ball just before baking. The topping adheres to the bun, turning crackly-crunchy as it bakes.
At cha chaan teng, or Hong Kong–style diners, bolo bao are often served stuffed with a thick slab of butter, which chef Laurence Louie upholds at Rubato, his Hong Kong–style cafe in Quincy, MA—one of our Best New Restaurants of 2023. Also on the menu: bolo bao sandwiches, filled with char siu, fried chicken, or Spam, egg, and cheese.
