Bo Lo Bao (Hong Kong Pineapple Buns)
Soft milky buns with a sweet, crackly golden top. There is no pineapple in them, the cracked crust just looks like the fruit.
- Time2 hr 30
- LevelMedium
- Costabout £0.29 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the bread flour, sugar, yeast, salt, milk and egg until a rough dough forms. Knead in the butter and then knead for 10 minutes until smooth and stretchy. Cover and prove for 1 hour 15 minutes until doubled.
75 min - 2
For the topping, beat 60 g butter and 60 g sugar together until pale. Beat in half the egg, then the rest. Fold in the plain flour and baking powder to make a soft paste. Chill for 20 minutes.
20 min - 3
Divide the dough into 8 balls and place well apart on two lined trays. Cover and prove for 45 minutes until puffy.
45 min - 4
Divide the topping into 8 pieces. Flatten each between two sheets of baking paper into a disc slightly smaller than the bun. Lay one on top of each risen bun.
- 5
Heat the oven to 180°C (160°C fan). Mix the egg yolk with the milk and gently brush over the topping. Score a diamond pattern with a knife.
- 6
Bake for 18 to 20 minutes until the tops are crisp and golden and the buns sound hollow underneath. Cool a little and eat warm, ideally with a thick slice of cold butter.
19 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.