📝 About This Recipe
A crown jewel of Hong Kong tea culture, these iconic buns contain no actual pineapple; rather, they earn their name from the craggy, golden-brown cookie crust that resembles the fruit's skin. The contrast between the pillowy-soft, milk-bread interior and the crumbly, buttery topping creates a textural masterpiece that is both nostalgic and addictive. Whether enjoyed as a breakfast staple or a street-side snack, the experience is elevated to perfection when served warm with a thick slab of cold salted butter tucked inside.
🥗 Ingredients
Tangzhong (Starter)
- 20 grams Bread flour
- 100 ml Whole milk
Bread Dough
- 300 grams Bread flour (high-protein flour preferred)
- 50 grams Granulated sugar
- 5 grams Instant yeast
- 3 grams Salt
- 1 large Egg (beaten, at room temperature)
- 80 ml Whole milk (lukewarm)
- 30 grams Unsalted butter (softened to room temperature)
Cookie Topping
- 60 grams Unsalted butter (softened)
- 50 grams Powdered sugar (sifted)
- 1 large Egg yolk
- 120 grams All-purpose flour
- 15 grams Milk powder (adds a rich, creamy aroma)
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Baking powder
Egg Wash
- 1 Egg yolk (mixed with 1 tsp water)
👨🍳 Instructions
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1
Make the Tangzhong: In a small saucepan, whisk 20g bread flour and 100ml milk until smooth. Cook over medium-low heat, stirring constantly, until it thickens into a translucent paste. Remove from heat and let cool to room temperature.
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2
Mix the dough: In a stand mixer bowl, combine the bread flour, sugar, yeast, and salt. Add the cooled Tangzhong, beaten egg, and lukewarm milk.
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3
Knead: Using the dough hook, knead on low speed for 5 minutes. Add the softened butter and continue kneading for another 10-12 minutes until the dough is smooth, elastic, and passes the 'windowpane test' (can be stretched thin without tearing).
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4
First Proof: Shape the dough into a ball, place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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5
Prepare Topping: While the dough rises, cream the 60g butter and powdered sugar together until pale and fluffy. Beat in the egg yolk.
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6
Finish Topping: Sift in the flour, milk powder, baking soda, and baking powder. Fold gently until a soft dough forms. Wrap in plastic and refrigerate for 30 minutes to firm up.
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7
Divide Dough: Punch down the risen bread dough. Divide into 8 equal pieces (approx. 70g each). Roll each into a smooth, tight ball.
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8
Second Proof: Place dough balls on a parchment-lined baking sheet, leaving 3 inches of space between them. Cover and let rise for 45 minutes.
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9
Shape Topping: Divide the chilled cookie topping into 8 pieces. Roll each into a ball, then flatten between two sheets of plastic wrap into a circle large enough to cover the top 2/3 of a bun.
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10
Apply Topping: Gently peel the cookie discs off the plastic and drape them over the proofed buns. Lightly press to adhere.
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11
Score: Use a sharp knife or bench scraper to gently score a crosshatch pattern into the cookie topping (be careful not to cut into the bread dough).
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12
Glaze and Bake: Preheat oven to 375°F (190°C). Brush the cookie tops generously with the egg yolk wash. Bake for 15-18 minutes until the tops are deep golden brown.
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13
Cool: Remove from the oven and let cool on a wire rack for at least 10 minutes before serving.
💡 Chef's Tips
The Tangzhong method is the secret to that signature 'Hokkaido-style' softness that lasts for days. Ensure your butter for the topping is softened but not melted, otherwise the crust will be greasy rather than crumbly. If the cookie topping is too sticky to handle, keep it chilled until the very moment you apply it to the buns. Don't skip the milk powder in the crust; it provides the authentic 'bakery' fragrance found in Hong Kong. For the best crosshatch pattern, score the dough firmly but shallowly; the cracks will naturally widen as they bake.
🍽️ Serving Suggestions
Bolo Yau style: Slice the warm bun horizontally and insert a thick, cold slab of salted butter. Pair with a classic Hong Kong-style Milk Tea (pantyhose tea) for the ultimate afternoon tea experience. Serve alongside Yuenyeung, a popular local drink made of coffee and milk tea mixed together. Enjoy as a decadent breakfast with a side of soft-scrambled eggs. Reheat leftovers in a toaster oven for 2-3 minutes to restore the topping's crunch.