There’s a moment in every baking adventure when the kitchen fills with the sweet aroma of freshly baked bread, making it hard to resist sneaking a bite before the family even gets a chance. That’s why I’m excited to share my favorite recipe for Bolo Bao—Hong Kong Pineapple Buns. With a perfectly soft and airy interior and a crumbly, slightly sweet crust, these delightful treats are a warm hug on a plate.
Often associated with dim sum and bustling bakeries, I discovered Bolo Bao on a trip to Hong Kong, where the locals rave about their flaky, golden shells. The joy of recreating this nostalgic treat in my own kitchen, especially when my family gathers around the table, truly brings a heartwarming aspect to homemade food.
What I love about Bolo Bao is its versatility; they’re perfect for breakfast with a cup of tea, an afternoon snack, or even as a charming addition to a dessert spread. Seamlessly blending tradition with an easy preparation method (hello, tangzhong!), this recipe will transform your baking game in no time. Let’s dive in!
Why is Bolo Bao a Must-Bake?
Irresistible Flavor: The sweet crust and soft interior create a delightful contrast that keeps you reaching for more.
Satisfying Simplicity: This recipe utilizes the tangzhong method, ensuring a fluffy texture without complicated techniques.
Versatile Treat: Enjoy them as a breakfast item, snack, or dessert option—these buns fit every occasion!
Nostalgic Inspiration: Recreate a beloved Hong Kong bakery favorite in your own home, bringing a taste of tradition to your table.
Family-Friendly Fun: Gather the loved ones for a baking session that promises laughter and sweet rewards at the end.
Effortless Winner: With an approachable recipe and stunning results, you’re sure to impress everyone with your baking skills!
Bolo Bao Ingredients
For the Dough
• Bread flour – 2 ½ cups (325 grams) create a soft, airy texture essential for Bolo Bao.
• Granulated sugar – ¼ cup (50 grams) sweetens the buns and helps achieve a golden crust.
• Salt – ¼ teaspoon enhances the overall flavor of the dough.
• Active dry yeast – 1 ½ teaspoons is crucial for making the dough rise perfectly.
• Lukewarm milk – ½ cup (120 milliliters) provides moisture and activates the yeast effectively.
• Egg – 1 large egg enriches the dough, adding richness and color.
• Unsalted butter – 3 tablespoons (42 grams) ensures a tender crumb in the buns.
• Vanilla extract – 1 teaspoon infuses a warm and comforting flavor into the dough.
For the Crust
• Unsalted butter – 4 tablespoons (60 grams) gives the crust its delightful crumbly texture.
• Granulated sugar – ¼ cup (50 grams) helps create a sweet topping that contrasts beautifully with the soft bun.
• Egg yolk – 1 large egg yolk adds a rich color and makes the crust shine.
• All-purpose flour – ½ cup (63 grams) combines with cake flour for an ideal crust consistency.
• Cake flour – ½ cup (58 grams) keeps the crust light and tender.
• Baking powder – ¼ teaspoon provides lift for a fluffy topping.
• Baking soda – ¼ teaspoon balances the sweetness and contributes to browning.
• Salt – A pinch enhances the flavors of the crust.
For Brushing
• Egg – 1 large egg, whisked, gives that beautiful golden shine.
• Milk – 1 tablespoon (15 milliliters) mixed with the egg adds an extra layer of richness on top.
Now that you’ve gathered all your ingredients, you’re just a whisk and a knead away from enjoying these irresistible Bolo Bao—your home will soon be filled with the wonderful aromas of freshly baked Hong Kong Pineapple Buns!
How to Make Bolo Bao
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Prepare the Tangzhong: In a saucepan over medium heat, whisk together the 2 tablespoons bread flour and 1/3 cup milk until thickened. Remove from heat and let it cool completely. This step is key for a soft texture!
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Activate the Yeast: In a bowl, combine 1 ½ teaspoons active dry yeast and ½ cup lukewarm milk. Allow the mixture to sit until it becomes foamy, about 5-10 minutes, ensuring your buns rise perfectly.
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Mix the Dough: In a large mixing bowl, combine 2 ½ cups bread flour, ¼ cup granulated sugar, and ¼ teaspoon salt. Add the cooled tangzhong, yeast mixture, 1 large egg, 3 tablespoons butter, and 1 teaspoon vanilla. Mix until a cohesive dough forms.
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Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. This step is vital for developing gluten; your dough should be soft yet slightly tacky.
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Let it Rise: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot until doubled in size, roughly 1-2 hours. Patience is key; this is where the magic happens!
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Prepare the Crust Mixture: In a separate bowl, beat together 4 tablespoons unsalted butter, ¼ cup granulated sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth. Add ½ cup all-purpose flour, ½ cup cake flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of salt. Mix until fully combined.
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Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for those delightful buns.
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Shape the Dough: Roll out the dough on a floured surface and shape it into your desired bun style. Place them into a prepared baking pan, leaving space for them to rise.
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Top with Crust Mix: Spread the prepared crust mixture generously over the shaped dough, covering the tops for that beautiful texture.
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Brush for Shine: In a small bowl, whisk together 1 egg and 1 tablespoon milk. Brush this mixture over the crust to achieve a gorgeous golden finish.
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Bake & Enjoy: Bake the buns in the preheated oven for 25-30 minutes, or until they are golden brown. The heavenly aroma will fill your kitchen!
Optional: Sprinkle with a bit of powdered sugar after baking for a sweet touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Bolo Bao
Perfect Your Tangzhong: Ensure it’s thickened properly before cooling; this step gives your buns that irresistibly soft texture.
Yeast Activation: Always use lukewarm milk and let the yeast mixture foam; this guarantees that your Bolo Bao rise beautifully.
Knead with Care: Don’t rush the kneading process—about 10 minutes is ideal. A well-kneaded dough is essential for the right crumb.
Watch Your Oven: Every oven is different, so keep an eye on your buns as they bake. They should be golden brown and puffed up.
Topping Technique: Apply the crust mixture evenly to avoid uneven textures; it adds a delightful contrast to the soft bun beneath.
Brush Generously: The egg and milk wash is key for that luscious shine. Don’t skip this step for visually appealing Bolo Bao!
Bolo Bao Variations & Substitutions
Feel free to personalize your Bolo Bao experience with these creative twists and swaps that will tantalize your taste buds!
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Whole Wheat: Swap half of the bread flour with whole wheat flour for a nutty flavor and added fiber.
Whole wheat gives a heartier texture while still keeping the buns soft. Perfect for those seeking a healthier option! -
Dairy-Free: Use plant-based milk and vegan butter to make this recipe completely dairy-free.
Almond or oat milk works beautifully here! You won’t miss the dairy, trust me! -
Sweet Spice: Add a teaspoon of ground cinnamon or nutmeg to the dough for a warm, aromatic twist.
The added spice evokes cozy memories and transforms each bite into a festive treat. -
Fruit Infusion: Incorporate 1/2 cup of crushed pineapple or other fruits into the dough for a fruity surprise.
The sweetness adds a refreshing touch that complements the soft bun deliciously. -
Chocolate Chunks: Fold in 1/2 cup of semi-sweet or dark chocolate chunks for a rich, decadent variation.
Chocolate and the sweet crust are a match made in dessert heaven, perfect for chocolate lovers! -
Savory Surprise: Replace the sugar with cheese and herbs to create a savory version that works great for breakfast.
Imagine cheddar and chives or feta with sun-dried tomatoes! It’s a delightful way to switch things up. -
Cookie Crust: Top the buns with a crumbly cookie mixture instead of the traditional crust for a unique texture and flavor.
This twist adds an unexpected crunch, turning each bite into a delightful surprise! -
Spicy Kick: Incorporate diced jalapeños or a pinch of cayenne pepper to give your Bolo Bao a spicy edge.
The heat complements the sweetness beautifully, providing a balance that will wake up your palate!
Make Ahead Options
Bolo Bao are perfect for meal prep enthusiasts looking to save time on busy days! You can prepare the tangzhong and dough up to 24 hours in advance. To do this, simply follow steps 1-4 and then place the dough in a greased bowl, cover it tightly, and refrigerate. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes before shaping it. The crust mixture can also be made ahead and stored in an airtight container in the fridge for up to 3 days. Ultimately, when you’re ready to enjoy your homemade buns, just shape, top, brush, and bake; you’ll have delicious Bolo Bao with minimal effort!
How to Store and Freeze Bolo Bao
Room Temperature: Keep Bolo Bao in an airtight container at room temperature for up to 3 days to maintain freshness and softness.
Fridge: For longer storage, place the buns in the fridge, where they will last for up to a week. Just make sure they’re well-wrapped to prevent drying out.
Freezer: To freeze Bolo Bao, wrap each bun tightly in plastic wrap and place them in a zip-top freezer bag. They can be stored for up to 3 months.
Reheating: When ready to enjoy, simply reheat the frozen buns in a preheated oven at 350°F (175°C) for about 10-15 minutes, making them taste as fresh as when they were baked!
What to Serve with Bolo Bao?
Imagine a table filled with comforting delights, each dish complementing the fluffy goodness of these beloved buns.
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Creamy Coconut Curry: The rich flavors of this curry meld beautifully with the sweet crust, creating a satisfying contrast.
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Savory Char Siu Pork: This classic Cantonese BBQ pork adds a savory, umami kick that balances the sweetness of the Bolo Bao.
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Fresh Cucumber Salad: Crisp, refreshing cucumbers dressed with a tangy vinaigrette provide a bright contrast that wakes up the palate.
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Stewed Vegetables: A medley of stewed veggies packed with herbs offers hearty nutrition that pairs wonderfully with the fluffy buns.
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Traditional Milk Tea: The smooth, aromatic notes of milk tea make for a delightful beverage choice, enhancing the whole experience.
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Coconut Tapioca Pudding: Sweet and creamy, this dessert echoes the flavors of the buns, wrapping up the meal on a delightfully sweet note.
With these pairings, your Bolo Bao will shine even brighter on the table, turning every bite into a memorable feast!
Bolo Bao Recipe FAQs
What type of bread flour should I use for Bolo Bao?
Absolutely! For the best results, opt for high-protein bread flour, which contributes to the chewy and fluffy texture of Bolo Bao. This specific type helps achieve that perfect elasticity crucial for rising and maintaining shape while baking.
How long can Bolo Bao be stored, and what’s the best method?
You can keep Bolo Bao in an airtight container at room temperature for up to 3 days. If you’d like to extend their shelf life, storing them in the fridge can keep them fresh for up to a week. Just be sure they’re well-wrapped to prevent them from drying out.
Can I freeze Bolo Bao for later enjoyment?
Very! To freeze your delicious buns, wrap each one tightly in plastic wrap and place them in a zip-top freezer bag, labeling it with the date. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
What should I do if my dough isn’t rising?
If your dough isn’t rising, first check that your yeast is fresh—yeast can expire, so always store it properly! Make sure to use lukewarm milk, as temperatures that are too hot or too cold will affect yeast activation. If it’s still not rising, try moving it to a warmer area without drafts, or let it sit for a longer duration; sometimes dough just needs a little extra love!
Are Bolo Bao suitable for those with gluten allergies?
Unfortunately, Bolo Bao traditionally contains gluten due to bread flour. However, you could experiment with gluten-free flour blends, though the texture may vary. If serving to someone with gluten sensitivities, be sure to indicate potential risks and check that all other ingredients are gluten-free as well.
Can I use other types of milk for this recipe?
Absolutely! While the recipe uses regular milk, you can substitute it with almond milk, soy milk, or oat milk if desired. Just make sure these alternatives are unsweetened to maintain the right balance of flavors in your Bolo Bao. Enjoy experimenting!
Bolo Bao Recipe FAQs
Irresistible Bolo Bao: Bake Perfect Hong Kong Pineapple Buns
Ingredients
Equipment
Method
- Prepare the Tangzhong: In a saucepan over medium heat, whisk together the 2 tablespoons bread flour and 1/3 cup milk until thickened. Remove from heat and let it cool completely.
- Activate the Yeast: In a bowl, combine 1 ½ teaspoons active dry yeast and ½ cup lukewarm milk. Allow the mixture to sit until it becomes foamy, about 5-10 minutes.
- Mix the Dough: In a large mixing bowl, combine 2 ½ cups bread flour, ¼ cup granulated sugar, and ¼ teaspoon salt. Add the cooled tangzhong, yeast mixture, 1 large egg, 3 tablespoons butter, and 1 teaspoon vanilla. Mix until a cohesive dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Let it Rise: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot until doubled in size, roughly 1-2 hours.
- Prepare the Crust Mixture: In a separate bowl, beat together 4 tablespoons unsalted butter, ¼ cup granulated sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth. Add ½ cup all-purpose flour, ½ cup cake flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of salt. Mix until fully combined.
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for those delightful buns.
- Shape the Dough: Roll out the dough on a floured surface and shape it into your desired bun style. Place them into a prepared baking pan, leaving space for them to rise.
- Top with Crust Mix: Spread the prepared crust mixture generously over the shaped dough.
- Brush for Shine: In a small bowl, whisk together 1 egg and 1 tablespoon milk. Brush this mixture over the crust.
- Bake & Enjoy: Bake the buns in the preheated oven for 25-30 minutes, or until they are golden brown.