Bolo Bao - Pineapple Buns
Fluffy buns with a tender crumb topped with a sweet vanilla-scented crunchy topping.
Bolo Bao - Pineapple Buns
Serves 2-3
I’ve always wanted to make pineapple buns. the idea of soft, tender bread topped with a gently crisp topping has been on my “to-bake list” for a long time. I know there are similar breads in other cultures however, my take on the Hong Kong-style bolo bao is what I present here.
“Recipe Tips:
1. I’ve baked the bao in two different ways for the baker to choose which design they prefer. The first is the shinier, clearly “pineapple” looking topping (directions in the recipe). The second is duller in view and less “pineapple” and more craggy. To achieve this look, simply roll out the topping, brush the bun with egg wash and apply the topping. Do not brush the topping with egg wash before baking.”
Ingredients
Bread
12g (1 T) instant yeast
150ml (0.75 c) water
520 (4 c) bread flour
130g (1 c) all purpose flour
90g (6 T) sugar
8g (2 t) kosher salt
130ml (0.50 c) heavy cream
100ml (0.50 c) milk
2 large eggs, room temperature
56g (4 T) butter, softened
Topping
196g (1.5 c) all purpose flour
120g (0.50 c) sugar, pulsed for 10 – 15 seconds
4g (1 t) baking soda
2g (0.50 t) baking powder
2g (0.50 t) kosher salt
Heaped 0.25 t ground turmeric
126g (9 T) butter, browned and cooled
10g (2 t) milk
4g (1 t) vanilla extract
2 egg yolks, room temperature
Finishing
1 egg, beaten well
Recipe Know-how
Dough
1. In a medium mixing bowl, combine the yeast and 125ml (0.50 c + 2 T) water mixing until dissolved.
Allow to sit for 5 minutes or until foamy.
If the mixture does not get foamy, the yeast may not be active, throw it away and begin this step again.
2. In a large mixing bowl combine the flours, sugar and salt mixing well.
Make a well in the center of the dry ingredients.
Add the yeast mixture, cream, milk and eggs.
Mix until well combined and mix in the flour until a medium soft dough forms.
Add the remaining 2 T of water as needed to reach the desired dough texture.
Turn onto an unfloured surface and knead for 12 minutes.
To make in a stand mixer: combine all of the ingredients as listed above and knead on medium-low speed for 7 minutes.
Using a squeezing motion, combine the butter into the dough until homogeneous.
Use a bench scraper to scrape the work surface and continue to mix into the dough.
Once homogeneous, continue to knead the dough for 10 minutes longer.
To make in a stand mixer: add the butter and mix until homogeneous. Knead on medium-low speed timing 7 minutes after the dough has become homogeneous.
Form into a tight ball and place back into the mixing bowl.
Cover and allow to bulk ferment for 1 – 2 hours or until double in bulk.
Work on the topping while the dough ferments.
Topping
3. In a medium bowl, combine the dry ingredients mixing well.
Make a well in the middle of the ingredients.
Add the butter, milk, vanilla and egg yolks mixing well.
Using a spoon stir everything together to form a dough with no dry flour remaining.
Wrap in plastic and refrigerate until needed.
Shaping
4. Place a sheet of parchment paper on a rimmed baking sheet. Set aside.
5. Punch dough down and divide into 12 equal pieces of about 100 - 103g each.
Working one portion at a time, roll the dough into a tight ball and place onto the baking sheet.
Repeat with the remaining dough placing each dough ball about 1.5 – 2 inches apart.
Cover the baking sheet loosely with plastic wrap.
Allow the buns to rise for 30 – 45 minutes or until proofed.
When touched, the dough should spring back.
6. Halfway through the 2nd rise, preheat the oven to 180 C / 350 F and remove the topping from the fridge.
Divide the topping into 12 equal pieces of about 38g each.
Roll each piece into a ball.
7. Once fully proofed begin topping each bun.
Working one at a time, roll one piece of the topping between plastic into a 13cm (5 in) circle.
Using the back of a knife, gently slide it over the dough in a cross-hatch pattern. Do not cut through the dough!
Brush a bun with the egg wash and top with the topping, cross-hatch pattern up.
Repeat with all of the remaining buns and topping.
Brush each bun with egg wash.
Bake for 15 minutes turning the pan 180 degrees halfway through baking.
When tested with an instant read thermometer, the bun should register 88 C / 190 F.
When tapped on the bottom, the bun should sound hollow.
Remove to a cooling rack and cool completely.
8. Serve.
