Pineapple buns are a Hong-Kong style milk bun topped with a sugar crust to create a contrast of flavors and textures. Pineapple buns are perfect for breakfast or as an afternoon snack for high-tea!
Since I’ve been back I’ve been asked numerous times as to why I’ve decided to return to Vancouver instead of staying another year or two in Taiwan.
And while family and friends being here is a big factor as to why I’ve decided to return, another thing that has brought me back over to this half of the globe is that I enjoy the food here more. I know it’s crazy. People go all the way over to Taiwan to enjoy the food at night markets and there I was wishing to come back to get my cup of kombucha with a side of quinoa salad.
It’s interesting how we manage to take things like the food, environment, and culture around us for-granted sometimes. What surprised me the most about the Taiwanese food scene was how obsessed they were with food from Hong-Kong!
Being of the ethnic background and having easy access to food of the culture at almost every corner in Vancouver, I have a particular craving for the food but people in Taiwan would line up around the block for the infamous pineapple buns!
Why are they called pineapple buns?
Yes. You read me right, pineapple buns! And the even more surprising thing is that they do NOT even contain pineapples!
The reason as to why it’s called a pineapple bun is merely because the sweet crust on top crackles over it resembling the pattern of a pineapple. Which in that case, it is understandable as to why the Taiwanese love them so much…after all, they do adore their pineapples there.
As a result, one of the first things I decided to make upon my return was the pineapple bun, or “bolo bao” in Cantonese.
If I had to compare it to anything, it is similar to a Mexican concha bun or Japanese melon pan. Essentially it’s a soft Asian style milk bun topped with a sugar cookie type dough to create a contrast of flavor and texture.
Cookie topping
The most important part about the whole process is making sure that your cookie topping has firmed up enough in the fridge before you try to put it onto the unbaked dough.
If the dough is too soft, it will tear apart and melt off the buns in the oven and trust me, that’s not a pretty sight. It took me a good three trials before I finally got it right!
Despite the fact that it took numerous rounds of trial and error, the end product is always totally worth the effort. These actually used to be brother deer’s favorite type of Asian bread until he discovered the wonders of adzuki bean but that’s a recipe for another day.
I hope you all decide to try these out sometime because they are a delightfully sweet way to start off your day. It’s also fun when you add different natural flavoring powders to the sugar dough or cut them into different shapes to see how it bakes out in the end!
Pineapple bun recipe
Hong Kong style pineapple bun (bolo bao)
Recipe Type: Bread
Serves: 10
A Hong-Kong style milk bun topped with a sugar crust to create a contrast of flavors and textures. Perfect for breakfast or as an afternoon snack for high-tea!
Ingredients
200g warm water
200g warm milk of choice
100g vegetable oil
700g all-purpose flour
50g caster sugar
3g salt
2 1/2 tsp baker’s yeast
170g cake flour
1 tablespoon custard powder (optional for colour)
½ teaspoon baking powder
⅛ teaspoon salt
113 g unsalted butter, room temperature
100 g sugar
2 egg yolks
Instructions
Combine the warm water, yeast and sugar in a small bowl and set aside. Let rest until it begins to get foamy.
In a large bowl, add in the all-purpose flour, salt, oil and warm milk. Stir until a rough dough forms. When the yeast mixture is ready, mix it in until a dough forms.
Knead the dough with an electric mixer using dough hooks for 5 minutes or by hand for 10 minutes until elastic. The dough should spring back when you poke at it.
Allow the dough to rise in a warm place for 1 hour.
While the dough is rising, prepare the crust topping by creaming the sugar and butter together in a medium bowl. Whisk in the egg yolks and salt until a thick paste forms. Stir in the cake flour, baking powder and custard powder. Roll the dough out into a log and wrap it in plastic wrap and allow for it to chill in the fridge.
When the dough has doubled in size, divide it into 10 equal pieces and roll them into buns. Place the buns on a lined cookie sheet and allow for them to rise for 30 mins.
When the buns are done with their second rise, remove the dough for the crust topping from the fridge. Slice it into 10 equal coins. Roll each of them out with a rolling pin until they are 1/2 cm thick circles. Place one on top of each bun.
Bake the buns in the oven for 15-20 mins at 350F
Consume buns with butter in the middle or on it’s own. They are best enjoyed within 2-3 days. Store them in an airtight container.
Love your blog layout! Also, I am ADDICTED to that kombucha. It is amazing! I recommend their Gingerade and Hibiscus flavor! Both are SOOOO good! These buns look absolutely adorable too! I love how fluffy and perfectly round they look!
Thanks! I just changed my layout. I love the gingerade one too! I've yet to try the Hibiscus and the new beet one!
To Cynthia,
Please send this sample to us in Hungry Richmond.
Uncle Doug.
Tell me what you want to eat and I will make it for you the next time I see you :)
The buns sounds lovely! I have never tried them but heard of them and never realized there isn't any pineapple in them! Thank you for bringing this to Fiesta Friday :)
I love pineapple buns with all my being. Anywhere particular in Taiwan you’d recommend getting them? I’m heading for Taipei, Tainan, Kaohsiung and probably Green Island :)
From when I was living there, there are pineapple buns at night markets like the Raohe one in Taipei. The ones at a bakery called "Ho ho Mei" is pretty good too! If you're a bread lover there's a famous bread shop called Wu Pao Chun that everyone lines up for. For cheaper bakeries I like Semeur (croissants are so good!) or I think that bread in Taiwan is super fluffy and yummy in general so you won't have a problem with getting good ones! I have yet to go to Green Island and Tainan so let me know if you find any good eats there!
Thank you so much! Will try those and report back :)
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Love your blog layout! Also, I am ADDICTED to that kombucha. It is amazing! I recommend their Gingerade and Hibiscus flavor! Both are SOOOO good! These buns look absolutely adorable too! I love how fluffy and perfectly round they look!
Thanks! I just changed my layout. I love the gingerade one too! I've yet to try the Hibiscus and the new beet one!
To Cynthia,
Please send this sample to us in Hungry Richmond.
Uncle Doug.
Tell me what you want to eat and I will make it for you the next time I see you :)
The buns sounds lovely! I have never tried them but heard of them and never realized there isn't any pineapple in them! Thank you for bringing this to Fiesta Friday :)
I love pineapple buns with all my being. Anywhere particular in Taiwan you’d recommend getting them? I’m heading for Taipei, Tainan, Kaohsiung and probably Green Island :)
From when I was living there, there are pineapple buns at night markets like the Raohe one in Taipei. The ones at a bakery called "Ho ho Mei" is pretty good too! If you're a bread lover there's a famous bread shop called Wu Pao Chun that everyone lines up for. For cheaper bakeries I like Semeur (croissants are so good!) or I think that bread in Taiwan is super fluffy and yummy in general so you won't have a problem with getting good ones! I have yet to go to Green Island and Tainan so let me know if you find any good eats there!
Thank you so much! Will try those and report back :)