baking · vegetarian
Bolo bao (pineapple bun)
Soft milk bun under a crackly sweet cookie crust—no pineapple—served warm with a thick slab of cold butter (bolo yau).
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Knead bun dough smooth, rise 1 hour, divide into 8 balls and proof 30 minutes.
-
2
Mix topping to a soft dough and chill 20 minutes.
-
3
Flatten topping discs and drape over each bun.
-
4
Brush with egg wash and bake at 190°C (375°F) for 15–18 minutes until crackled and golden.
-
5
Serve warm, split with cold butter for bolo yau.
