Pineapple Buns Recipes

Pineapple Buns Recipes 

Soft, fluffy, and topped with a golden, crackly crust, pineapple buns (also known as bo lo bao) are a staple in Hong Kong bakeries. Ironically, these buns contain no pineapple in the dough—the name comes from the sweet topping that resembles the texture of a pineapple’s skin. Traditionally eaten plain or with a slice of butter tucked inside (bo lo yau), pineapple buns have grown into a canvas for creative bakers worldwide. Whether you crave the classic version, a custard-filled surprise, or a swirled pineapple jam twist, these three recipes will bring the spirit of a Cantonese bakery into your home kitchen.

1. Classic Hong Kong-Style Pineapple Bun

Makes: 8 buns

Prep Time: 3 hours (including proofing)

Bake Time: 15-18 minutes

For the bun dough:

2¾ cups bread flour

3 tbsp sugar

1 tsp salt

1 tbsp milk powder

2 tsp instant yeast

¾ cup warm milk

1 large egg

3 tbsp unsalted butter, softened

For the pineapple topping:

½ cup cake flour

½ cup all-purpose flour

⅓ cup powdered sugar

¼ tsp baking soda

¼ tsp baking powder

3 tbsp unsalted butter, softened

1 egg yolk

1 tbsp milk

½ tsp vanilla extract

Egg wash:

1 egg yolk + 1 tbsp milk

Instructions:

Make the dough: In a mixing bowl, combine flour, sugar, salt, milk powder, and yeast. Stir in warm milk and the egg until a dough forms. Knead in the butter. Continue kneading by hand or mixer for 10–12 minutes until the dough becomes smooth and elastic.

First proof: Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.

Prepare the topping: Mix the topping ingredients to form a soft dough. Divide into 8 portions, roll into balls, and refrigerate.

Shape the buns: Punch down the dough, divide into 8 equal pieces, shape into balls, and rest for 10 minutes.

Apply topping: Flatten each topping ball into a disk and gently press onto each dough ball. Score a crosshatch pattern on top with a knife.

Final proof: Let the buns rise for another 45 minutes.

Bake: Preheat oven to 350°F (175°C). Brush the buns with egg wash. Bake 15–18 minutes or until golden brown and crackly.

Serving suggestion: Eat warm, plain, or split open and place a thick slab of salted butter inside for the authentic bo lo yau experience.

2. Custard-Filled Pineapple Buns

This version hides a rich vanilla custard inside each bun for a creamy surprise with every bite.

Custard Filling:

1 cup milk

2 tbsp sugar

1 tbsp cornstarch

1 tbsp flour

1 egg yolk

½ tsp vanilla extract

1 tbsp butter

Instructions for custard:

In a saucepan, mix sugar, cornstarch, and flour. Whisk in milk and egg yolk. Cook over medium heat until thickened, stirring constantly.

Remove from heat, stir in vanilla and butter. Let cool, then chill until firm. Divide into 8 portions and freeze for easier handling.

Prepare bun dough and topping as in the classic recipe above.

Assembly:

Flatten each dough ball, place a portion of frozen custard in the center, and seal carefully.

Add topping and score as above.

Final proof, brush with egg wash, and bake.

Tip: Freeze the custard balls in advance to prevent leakage during baking.

Flavor bonus: Add matcha, coffee, or taro powder to the custard for a flavor twist.

3. Pineapple Jam Swirl Buns

A playful nod to the bun’s misleading name, this version incorporates real pineapple flavor by swirling homemade jam into the dough and topping it with a hint of coconut sugar crust.

Pineapple Jam Filling:

1½ cups crushed pineapple (fresh or canned, drained)

¼ cup sugar (adjust based on sweetness of pineapple)

1 tsp lemon juice

1 tsp cornstarch

Jam instructions:

Combine pineapple, sugar, and lemon juice in a pan. Simmer until reduced and syrupy (15–20 minutes).

Stir in cornstarch dissolved in 1 tsp water, cook 1–2 minutes more. Cool completely.

For the dough: Same as classic recipe, but reduce sugar slightly to account for sweet jam.

Assembly:

After the first proof, roll each dough portion into a flat oval.

Spread 1 tablespoon of cooled pineapple jam, then roll up like a jelly roll and coil into a spiral.

Add a small disk of topping on top (optional), or brush with egg wash only.

Let rise for 45 minutes, then bake at 350°F (175°C) for 15–18 minutes.

Extra twist: Sprinkle the top with shredded coconut or a pinch of cinnamon sugar before baking.

Baking Tips for All Versions

Don’t rush the proofing—fluffy buns come from well-developed gluten and proper rising.

Chill the topping dough to make it easier to handle and score.

Use cake flour in the topping for a light, melt-in-the-mouth texture.

Measure carefully—especially with the topping. Too thick, and it won’t crack; too thin, and it melts off.

Store buns in an airtight container for 2 days or freeze and reheat in the oven for a fresh taste.

Pineapple buns are more than a treat—they’re part of Hong Kong’s rich food culture, found in bustling tea houses and home kitchens alike. Making them from scratch offers a fun, hands-on project that yields buttery, warm comfort you can customize endlessly. Whether you stick to the traditional crackly top or mix in a swirl of fruity flavor, each bite carries a perfect contrast of texture and taste: crisp meets soft, sweet meets savory.

Helpful Reading 

 Low Histamine Bread Recipes 

https://www.amazon.com/Low-Histamine-Bread-Recipes-Loaves-Sensitive-ebook/dp/B0F2SNZKDR/

The Dahlia Microfarm: Starting a Profitable Backyard Flower Business 

https://www.amazon.com/Dahlia-Microfarm-Starting-Profitable-Vegetables-ebook/dp/B0F4XYPR3Z/

Lavender for Weddings and Events: Grow and Create DIY Bouquets, Decor and More 

https://www.amazon.com/Lavender-Weddings-Events-Bouquets-Flowers-ebook/dp/B0F4YSH9M3/